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Hyssop (Hissopus officinalis L.) – a perennial herbaceous plant of the mint family, up to 50 cm tall. Its branched stem is covered with lanceolate leaves, and its inflorescences may be dark blue, reddish, or white. Flowering begins in July and continues until September, while the plants emit a spicy aroma that attracts bees.

The medicinal properties of hyssop are confirmed by its use in folk medicine: it helps with asthma, sore throats, bronchitis, colds, stomatitis, and other respiratory diseases. However, pregnant women, children under two years of age, as well as individuals with epilepsy or hypertension should avoid using it.

In cooking, hyssop is valued as a spice due to the bitter-spicy taste of fresh and dried leaves. It is added to salads, soups, meat and vegetable dishes. Additionally, essential oil (up to 1.15%) with a camphoraceous scent is obtained from the plant, which is used in perfumery and liquor production. In apiaries, hyssop is a valuable honey plant: honey from it is considered one of the best varieties.