Biological designation:

Hyssopus officinalis

In the New Testament, a sponge soaked in sour wine or vinegar was applied to a branch of Hyssop and offered to Jesus of Nazareth on the cross just before he died. Both Matthew and Mark mention the event but refer to the plant as "kalamos", meaning "reed" or "stick". Today, Hyssop leaves has a slightly bitter minty flavor. It is also used as plant food by the larvae of some Lepidoptera species including the Cabbage Moth.

Habitat:

Widely cultivated outside of its native area in the Mediterranean, Hyssop are branched stems up to 60 cm long with stems varying from 2 to 5 cm long. Hyssop should be grown in full sun on well-drained soil and benefits from occasional clipping.

Active ingredients:

Volatile oil, hyssopin, tannin, flavone glycosides and a terpenoid called marrubin