Hyssop! It’s not the most famous herb in the garden, but once you’ve picked a handful of these fragrant, blueish-purple spikes, you’ll wonder why you ever lived without it. Hyssop has a slightly minty, slightly floral, almost rosemary-like kick—think of it as the sophisticated, less common cousin in the herb family.

The Picking Adventure

Grabbing your own hyssop is half the fun. From June to September, on a sunny Dutch farm, you’ll spot the plants standing tall with their tight clusters of tiny blooms. Bees love them almost as much as you will. The trick is to snip the stems with scissors just above a leaf node, rather than pulling or snapping them, and to leave at least 10–15 cm of stem with some leaves on the plant so it can regrow. The flowering tops are at their best when the flowers are just beginning to open. The smell will cling to your fingers for the rest of the day, a lovely reminder of your field trip. Bring the kids, they’ll love the strong scent and the way the flowers look like miniature fireworks. A small basket is perfect; a little goes a long way.

Once You’re Home: From Farm to Kitchen

You can use hyssop fresh, or hang a small bundle upside down in a dark, well-ventilated place for 1–2 weeks to dry for winter use. Fresh sprigs keep 3–5 days in the fridge, wrapped in a damp paper towel in a bag. Fresh hyssop is quite potent, so start small. The leaves have the most intense flavour; the flowers are milder and more floral.

Savoury Recipe #1: Hyssop & Honey Glazed Chicken Thighs

This is a ridiculously easy weeknight winner.

  • Ingredients: 4 bone-in, skin-on chicken thighs, 2 tbsp runny honey, 1 tbsp fresh hyssop leaves (finely chopped), 1 tbsp olive oil, 1 clove garlic (crushed), salt & pepper.
  • Method: Preheat oven to 200°C (400°F). Mix honey, hyssop, oil, garlic, salt, and pepper in a bowl. Rub the mixture all over the chicken thighs. Place skin-side up in a baking dish. Roast for 30-35 minutes until golden, sticky, and cooked through. The hyssop cuts through the sweetness like a charm.

Savoury Recipe #2: Roasted Carrots with Hyssop & Feta

The perfect side dish that looks fancy but isn’t.

  • Ingredients: 500g carrots (halved lengthwise if thick), 1 tbsp olive oil, 1 tbsp fresh hyssop leaves (roughly chopped), 50g feta cheese (crumbled), flaky salt.
  • Method: Toss carrots with oil and chopped hyssop. Spread on a baking tray. Roast at 200°C (400°F) for 25-30 minutes, until tender and caramelised. Transfer to a plate, scatter crumbled feta and a pinch of flaky salt over the top. The herbal notes lift the sweetness of the carrots beautifully.

Herb Tea Recipe: Hyssop & Thyme Tea

Nice for winding down.

  • Ingredients: 1 tsp fresh hyssop leaves (or ½ tsp dried), 1 tsp fresh thyme leaves (or ½ tsp dried), 1 cup water just off the boil (90–95°C), honey to taste.
  • Method: Place the herbs in a mug or teapot. Pour the hot water over them and steep for 5-10 minutes. Strain into a cup. Stir in honey if you like. The flavour is gently earthy and warming—like a hug in a mug.