Hyssop Herb

Botanical Name: Hyssopus officinalis

Flavor: Bright, Fresh, Floral, Herbal, Tangy, Minty, slightly Bitter, with hints of Lavender

Origin: Turkey

Use With: Beef, Chicken, Pork, Lamb, Game Meats, Fish, Seafood,  Vegetables, Rice, Legumes, and Baked Goods

Description: Indigenous to the Mediterranean and the Middle East, Hyssop (AKA wild thyme, wild oregano, Syrian oregano, wild savory, and ‘holy herb’) is commonly known in the Middle East as za’atar and is best known for lending its name to the traditional herb/spice blend that utilizes it as its main ingredient. A member of the mint family, Hyssop lends its zingy, savory flavor to all types of traditional dishes throughout the Middle East, North Africa, and parts of the Mediterranean and Europe but is versatile enough to be added to almost any cuisine type making it a wonderful addition to any kitchen for adding a bright, fresh note to just about anything.

Though still popular with households, Hyssop’s availability in the marketplace has declined simply because processing Hyssop for sale is labor intensive making it ‘expensive’. It is slowly being replaced with less expensive herbs such as oregano, thyme, and marjoram. It has actually become rare to find mass produced herb and spice blends that are made using the genuine za’atar herb even in the Middle East

Suggested Uses:

Best used with fatty meats and in dishes with strong flavors as Hyssop can easily overpower mild flavors

• Add to marinades, soups, stews, sauces, stocks, and braises
• Add to dressings and dips for a bright, fresh, minty note
• Add to dry rubs, seasoning blends, and herb rubs for meats, fish, and vegetables
• Use in pickling or brine mixtures to add a unique flavor profile
• Mix with other dried herbs for incredible compound herb butter
• Use to infuse oils and vinegars
• Add a small amount to herbal tea blends
• Hyssop’s minty flavor works well with sweet; Use to flavor simple syrup for cocktails and other mixed drinks, add to candies, cookies, cakes, and other baked goods