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Hyssop has fragrant, purple-blue flowers that bloom atop semi-evergreen foliage. Foliage, flowers and plant oils have a long history of culinary and folk medicine uses. Leaves have been and still are used in cooking to flavor such things as meats, soups, sauces, salads or stews. Hyssop oil is currently used as a flavoring agent in Chartreuse liquor. Attracts hummingbirds and bees.
Easily grown in average, dry to medium moisture, well-drained soils. Thrives with regular watering, but established plants have respectable drought tolerance. Plants perform well in poor soils including dry, sandy ones, but generally prefer well-draining,
Upright, bushy habit.
Shiny dark green leaves.
Tubular purple-blue flowers in Summer.