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Published 2014
The flavour of the leaves is similar to thyme, and they can be eaten, fresh, with meat, fish, in salads (as can the young shoots), in soups, stews, and in fruit dishes; or ground up as an ingredient in stuffings, pies, and sausages. Hyssop aids the digestion of fat and so makes a particularly good accompaniment to greasy meat dishes. The aromatic qualities of hyssop show to good advantage if a syrup is made using water in which sprigs of hyssop have been boiled and if this syrup is then poured over slices of fresh fruit or used in a fruit salad;