Hysop likarsky – common hyssop (phtho)

Medicinal hyssop (Hyssopus officinalis); Lamiaceae (Labiatae) family; common hyssop 

A native of the hot Mediterranean, hyssop is a wonderful medicinal, spicy, decorative, aromatic and honey-bearing plant. This is a low herbaceous perennial (height 30-45 cm). The stem of hyssop is four-sided, as in all representatives of the Gubotsvite family, bare or sparsely pubescent. The leaves are green, lanceolate or linear-lanceolate, often with a twisted edge and a pronounced midvein. The flowers are quite large, dark blue, pink, lilac or white. They bloom in the second half of summer. The fruit is a nut.

Widespread in Western Europe, where it got there thanks to Benedictine monks. The famous Chartreuse liqueur cannot be prepared without hyssop extract. In some places, the plant grows wild, sometimes it occurs not only in gardens and orchards, but also in meadows, as well as in abandoned areas. In the European part of Russia, it can most often be seen in the southern regions (Kursk, Voronezh, Lipetsk), but the seeds ripen in the conditions of the Moscow region. In Ukraine, medicinal hyssop is grown in gardens and allotments as an essential oil plant, sometimes there are wild individuals.

In the countries of Western Europe, the plant is included in the Pharmacopoeia, in Russia and Ukraine it is used only in folk medicine. The raw material is harvested during flowering by cutting the tops of the plant up to 20 cm long. They are dried under shelter in the air or in a well-ventilated room. Store in bags in a dry place.

The finished raw material contains complex essential oil (0.6-1%), flavonoids, tannins, bitters, organic acids, gum, resins and other compounds.

The medicinal properties of hyssop have been known since the time of Avicenna, who considered this plant to be one of the best expectorants: with a severe cold, this infusion was taken with figs and honey.

Hyssop preparations have an antiseptic and antispasmodic effect. Infusion and tincture of the plant are used as an expectorant for chronic inflammatory diseases of the upper respiratory tract (bronchitis, tracheitis, laryngitis), bronchial asthma, used for indigestion, chronic colitis, flatulence, and constipation. The anthelmintic effect of hyssop has been proven. Traditional healers use plant products to treat anemia, neurosis, angina and rheumatism. Externally, herbal infusions are used for inflammatory eye diseases, stomatitis, hoarseness, clogged areas, wounds, eczema.

Taking products from the plant is contraindicated during pregnancy.

The aromatic and spicy properties of hyssop are known to fans of Western cuisine. However, since the plant also grows here, it is useful for our residents to know some recipes for its use. Dry leaves (together with flowers), ground into a powder, are added to roasted veal, which acquires a spicy taste. They also put hyssop in stuffed homemade sausages. The plant gives an original taste to fried pork, cuts of beef, soups made from legumes (beans, peas, lentils), improves the taste of salads made from fresh cucumbers and tomatoes, and some lovers sprinkle cheese with finely chopped fresh hyssop leaves.

In one place, the plant grows well for 5-6 years, after which it must be transplanted.

Hyssop is one of the best honey plants, its flowers produce a lot of nectar and pollen. The honey productivity of the plant is up to 330 kg from 1 hectare. The honey that bees collect from hyssop is of excellent quality and very fragrant.

Herbal infusion. 1-2 tablespoons of raw materials per 400 ml of boiling water, infuse for 1 hour, filter. Take 1/2 cup warm 2-3 times a day for 20 minutes. before eating

Herbal tincture. 20 g of raw material per 100-200 ml of 40% alcohol (vodka). Insist for a week, filter. Take 1 teaspoon 2-3 times a day.

Herbal infusion (external). 2 teaspoons of grass per 200 ml of boiling water. Insist for 30 minutes, filter. For washing, rinsing and compresses.

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