An evergreen shrub that is native to southern Europe, Hyssop has plenty of culinary and medicinal uses. The plant has thin, fine leaves coupled with close clusters of double-lipped flowers. The colour of the flowers differ depending on the species, but usually range from white to pink, purple, blue and/or in some cases, bluish-purple. It can be found growing in many of the Mediterranean countries, especially in turkey and the Balkans.
With its highly intense bitter taste and minty fragrance, hyssop is used in salads, soups, sausages, meat dishes and fruit dishes. However, because of its penetrative flavour, it should be used only in small quantities. Otherwise, its pungent taste can be overwhelming for the dish. For instance, it is suggested that for one serving of green salad, only about two or three leaves are enough.
When it comes to other dishes such as mushroom dishes, fruit dishes, lentil dishes and pea soup, only a small pinch of the herb will suffice to give the dish a distinctive flavour. You can also use hyssop as a seasoning agent for pates, sausages and various meat dishes such as turkey, duck and goose. Moreover, hyssop can also be used for treating various illnesses such as sore throat, indigestion and lung problems.