Label
All
0
Clear all filters

Harold McGee

Hyssop

Appears in
On Food and Cooking
On Food and Cooking

By Harold McGee

Published 2004

  • About

Hyssop is an ambiguous name. It is sometimes applied to a kind of plant mentioned in the Bible and much used in the Middle East, a cluster of species characterized by the penetrating quality of true oregano (see below). Hyssop proper, Hyssopus officinalis, is a milder-mannered European herb with fresh-spicy and camphor notes. It was enjoyed in ancient Rome but is now more commonly used in Thai and Vietnamese cooking. Hyssop contributes to the flavors of several alcohols, including Pernod, Ricard, and Chartreuse.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

Related Recipes

  • β€Œ
  • β€Œ
  • β€Œ
  • β€Œ

Related Reference

  • β€Œ
  • β€Œ
  • β€Œ
  • β€Œ
The licensor does not allow printing of this title