Hyssop officinalis (Hyssópus officinális) – is a shrub of the kind Hyssop (Hyssopus), subfamily Nepetoideae, family Lamiaceae. Upper pieces of shoots harvested on Cretaceous sediments of Yelets district, Lipetsk region. This wild hyssop is different from the cultivated in the beds with a higher content of nutrients. Hyssop officinalis was dried with great precision at low temperatures. Harvesting period – July, 2016
It contains essential oils, flavonoids, bitterness, resins, gums, triterpene acids, tannins, vitamin C.
The therapeutic effect of wild hyssop resembles Salvia officinalis. It is used as anti-inflammatory and expectorant remedy at respiratory diseases, as well as at gastrointestinal diseases (chronic gastritis, colitis, flatulence), neurosis, angina, and excessive sweating. Hyssop brew can be also used externally at laryngopathy, stomatitis, as well as in the form of compresses for bruises and a wounds.
Contraindications to use are pregnancy and lactation, acute forms of kidney disease, gastric hyperacidity, epilepsy, nervous disorders and hypertension. Overdose can cause cramps. It is also contradicted to children under the age of 12.
Brew and drink hyssop fo health precaution as tea. The recommended mixture is 2-3 g. of dry leaf to 100 ml. of boiling water. Holds up to 8 brews. When brewing in a mug or thermos the recommended proportion is 2 g. to 300 ml. of boiling water.
The drink has transparent, very light greenish tone with a bright, complicated, floral aroma with citrus notes and cool, spicy lemon flavor.
