|
Because of its strong sort of smell, Hyssop (Hyssopus officinalis) has a history of use as a cleansing herb. The earliest reference to the plant dates back to the 7th century when it was used to clean and improve the smell of kitchens and sickrooms. Native to central and southern Europe and western Asia, it is also now found in temperate regions of North America.
Hyssop's minty leaves and flowers can be used sparingly to flavor green salads, chicken soup, liqueurs, lamb stew and poultry stuffing. Hyssop is easy to grow and is rarely bothered by pests or disease. If it is kept clipped, Hyssop makes a good low hedge. Today herbalists continue to reccomend the herb for its health benefits.
|
The best way to make a good tasting cup of tea is by the infusion method. Place one tea bag into cup and add no more than 6 oz. of boiling water. Let steep for 3 minutes and remove the bag. Press the bag before removing to enhance the flavor. Add honey to sweeten.
