It was brought to Central Europe by the Benedictines, who grew it in their gardens. However, its home is Southern Europe, Western and Central Asia. Here, we can see it in gardens as a honey plant. The herb is harvested twice a year, always when it begins to bloom.

Our grandmothers used it a lot for seasoning soups and legume dishes, and fresh leaves were part of various salads. It is better known in French cuisine. It is used in the liqueur industry and in medicine for the production of cough and bronchitis remedies. In the Orient, hyssop leaves are left to ferment to obtain a drink called sherbet.

Dried hyssop is of a warm nature and pungent taste, while fresh is of a warm nature and bitter taste.