Hyssop Seeds – Non-GMO Heirloom

traditional herb-garden classic, it is as ornamental as it is fragrant. Who it's for Ideal for herb and cottage gardeners, pollinator enthusiasts, and cooks who enjoy a bold, slightly bitter minty herb for flavoring. How & when to plant Start indoors 8–10 weeks before your last frost or direct-sow in spring. Barely cover seeds with 1/8 inch of soil, spacing plants 12–18 inches apart in full sun. Hardy in USDA zones 3–9, hyssop prefers well-drained, even dry soil and tolerates poor ground and drought once established. Harvest Leaves and flowering tops are ready to harvest in about 75–90 days, ideally just as the flowers begin to open. Snip sprigs in the morning and hang them to dry, or use fresh; regular trimming keeps the plant compact. Benefits & uses Hyssop's minty, slightly bitter leaves are used sparingly to flavor soups, stews, salads, and herbal teas, and it has a long history as a bee-garden plant. Its vivid blue flower spikes make an attractive border and a strong draw for bees and butterflies. Growing guide: New to this variety? Read our full guide, How to Grow Hyssop From Seed , for step by step sowing, spacing, and harvest tips.