Growing Hyssop in Your Garden (+ A Simple Tea Recipe)
Learn everything you need to know about growing hyssop. This hardy herb supports pollinators, is easy to care for, and makes a soothing congestion tea.
I’ll be honest—hyssop doesn’t get the fanfare it deserves. It isn’t flashy like echinacea or trendy like lavender, but if you want hard-working herbs that earn their keep, hyssop has earned a permanent spot in my garden.
Wondering if it will take over your beds? Quick answer: it doesn’t spread by runners like mint, but it can reseed if it’s happy. I’ll show you how to keep it in bounds, what to plant alongside it, and a few easy ways to use it—tea included.
What Exactly Is Hyssop?
Hyssop is a perennial mint family herb with woody lower stems, narrow leaves, and spiky blooms in purple, blue, pink, or white. Once it’s settled, it’s tough, drought-tolerant, and doesn’t ask for much beyond sun and drainage. Bees pile onto it, and you’ll see butterflies and the occasional hummingbird, too.
Why I Make Room for Hyssop in My Garden (And Why You Might, Too)
Let’s talk about the practical reasons I keep hyssop around and why you might want to make room for it as well.
It’s Practically a Pollinator Magnet
One of the biggest reasons I grow hyssop is how it pulls in the pollinators. I’m talking bees, butterflies, even the occasional hummingbird. Every bee helps, and hyssop seems to pull them in by the dozen. I notice it most when the cucumbers start setting fruit.
Plus, the more bees hanging around my hyssop, the more they’ll wander over to the squash and cucumbers nearby. Win-win.
It’s Got a Long History of Medicinal Use
Folks have been using hyssop for coughs and sore throats for generations. Around here, it usually shows up as tea to ease a cough, soothe a sore throat, or settle digestion. It’s a handy herb to have on hand, especially if you lean toward natural remedies.
If you’re pregnant, nursing, or managing a condition, check with your provider before using any herb medicinally.
It’s Culinary, If You’re Into That Sort of Thing
Truth be told, I don’t reach for hyssop often in the kitchen, but it’s got a place. The leaves and flowers have a minty, slightly bitter flavor that works well in small amounts. Some folks use it to infuse honey or vinegar, flavor liqueurs, or even add a little something extra to roasted meats.
To me, it’s like a cross between mint and thyme, only with a sharper edge. Honestly, it’s not my go-to in the kitchen, but a little in honey or vinegar can surprise you.
It’s Low-Maintenance and Pretty, Too
Once hyssop settles into your garden, it’s easy to care for. It prefers well-drained soil and lots of sunshine but doesn’t need babying. It holds its shape, doesn’t flop all over the place, and adds a nice vertical element with those tall flower spikes.
I’ve found it fits right in alongside other herbs like sage and thyme—low-key and tidy.
Care & Quick Facts
Here’s the quick and dirty version from my garden.
Sun: Full sun—six hours or more if you can swing it.
Soil: Well-drained; sandy or gritty mixes shine.
Water: Don’t baby it. Let the top inch of soil dry out before watering again.
Size: Most varieties mature around 18–24 inches tall and about as wide.
Containers: Yes—use a pot 12 inches+ with excellent drainage. A gritty herb mix (or potting soil cut with coarse sand/perlite) helps prevent winter rot.
USDA Zones: Commonly hardy in Zones 4–9 (double-check your specific variety and local microclimate).
Propagation & Overwintering
Here’s what’s worked for me over the years.
Division: Split established clumps in spring every 2–3 years to refresh growth.
Cuttings: Root softwood cuttings in late spring/early summer; keep evenly moist until established.
Self-Sowing: If you want volunteers, let a few flowers set seed; deadhead to keep it contained.
Winter Care: In colder zones, a light mulch protects roots. For container plants, move pots to a sheltered, well-drained spot and keep soil just barely moist—never waterlogged.
Heads up: True hyssop (Hyssopus officinalis) and anise hyssop (Agastache foeniculum) aren’t the same; flavors and flowers differ, but basic care is similar. Use the tips above for either, then tailor to your specific cultivar.
If you’re looking for more plants that work just as hard as hyssop, you might enjoy this post on how to improve your garden with permaculture herbs.
Questions You Might Have About Growing Hyssop
If you’re thinking about adding hyssop, here are the questions I get most often.
Put Your Hyssop to Work: Congestion Tea Recipe
One of my favorite ways to put my homegrown hyssop to use is this simple tea for congestion. It’s easy to make, comforting when you’re run down, and one more reason I keep old-fashioned herbs like this around. I also love having other simple remedies on hand when cold season hits. If you do too, you might appreciate this recipe for the best homemade cough medicine using simple pantry staples.
Here’s how I make it:
Hyssop Congestion Tea
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Equipment
- Tea Infusing Spoon optional
Instructions
- Bring water to a boil.8 oz. Water
- Add the dried hyssop (or fresh if you’ve got it) to a tea ball, strainer, or just toss it straight into your mug.1 tbsp. Hyssop (dried)
- Pour boiling water over the herbs, cover, and let it steep about 10 minutes so it really draws out the flavor and goodness.
- Strain if needed, hen add honey and lemon to taste. I usually do (it makes the tea feel a lot more comforting).1 tbsp. Raw Honey, 1 tsp. Lemon
Notes
Nutrition
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So yeah, hyssop’s a keeper. Year after year it shows up, does its job, and hardly asks for anything. It feeds the pollinators and gives me a little medicine when I need it.
If you’ve got a sunny spot and you like plants that work as hard as you do, hyssop is worth a look.