Lamiaceae (Labiatae) family
Grown and steam distilled from the above-ground parts of the flowering herb, in England
In use as a medicinal herb since antiquity and is considered to have properties as an anti-septic, cough reliever and expectorant. Native to Southern Europe, the Middle East and parts of Central Asia
Hyssop has some culinary uses: it’s part of za’atar herbal blend (with bread and olive oil); also for alcohols—chartreuse and absinthe, where it gives rich body. And this is a favored herb for bees, so there are many hyssop honeys, at least in the west.
This oil can be quite toxic and is not recommended for use by non-professionals.
Hyssop oil is a pale yellow or faintly greenish yellow to almost colorless oil or a powerful, somewhat sharp, but sweet-camphoraceous odor, and with a warm-aromatic, spicey undertone. Its flavor is warm and sweet, slightly burning or biting but rich aromatic and herbaceous-spicy.
In perfumery, the oil will induce a rich body, warm and spicy-herbaceous notes and personality or typical character to certain types of fragrances; for example: citrus-type colognes, fougères, ambres and light-aldehydic fragrances as well as heavy oriental bases. It blends well with all citruses, lavender, rosemary, myrtle, laurel, sage, clary sage, geranium, clove etc.
Hyssop colored grass
Both validate life.