Culinary note: Try hyssop as a refreshing tea or add it to soups and salads too. For more details about edible flowers click here.
Sow hyssop seeds indoors or under glass from April to May. Sow seed in pots or trays on the surface of barely moist seed compost. Do not cover the seed or exclude light as this will aid germination. Place the seed tray in a propagator at a temperature of 15-20C (59-68F) or seal inside a clear polythene bag until germination which takes 14 - 21 days.
When seedlings are large enough to handle, transplant into 7.5cm (3") pots and grow on in cooler conditions. When all risk of frost has passed, gradually acclimatise Hyssop plants to outdoor conditions over 7 - 10 days before planting outdoors. Plant Hyssop at a distance of 60cm (24") apart on any well drained or chalky soil in full sun. Hyssop thrives in drier soils.
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