Hyssop herb is created from the aerial parts of the plant Hyssopus officinalis, which is a member of the mint family. The herb is prepared from the leaves and flowers of this plant. To grow hyssop, seeds can be directly sown outdoors in early spring after the danger of frost has passed, or they can be started indoors 8-10 weeks before the last frost date. The seeds are sown about 1/4 inch deep in well-drained soil, and they typically take 10-21 days to germinate. Once the seedlings are several inches tall and the danger of frost has ended, they can be transplanted outdoors, spaced 12-24 inches apart in a sunny, well-drained location[1][2][3].
After the plants are established, they can be harvested for their leaves and flowers. The youngest leaves and stems are usually harvested as needed, ideally in the morning after the dew has dried to preserve the optimal flavor and aromatic oils. Hyssop can be used fresh, or it can be stored by freezing or drying. To dry, the cuttings are tied in small bundles and hung upside down in a well-ventilated, dark room. Once dry, the leaves are removed from the stems and stored whole, to be crushed or ground just before use[3].
Hyssop herb, when consumed in the amounts commonly found in foods, is generally considered likely safe for most people. However, there are several precautions to be aware of. Hyssop can be unsafe if used in larger amounts or in the form of essential oil, which is much stronger and can be neurotoxic, potentially causing epileptic fits and even death due to its high levels of volatile oils such as thujone, pinocamphone, and isopinocamphone[1][2]. It is also contraindicated during pregnancy as it may cause the uterus to contract or start menstruation, leading to a miscarriage, and its safety during breastfeeding is unknown[1][2].
The safety of hyssop herb can also be compromised by potential contamination risks. While there is no specific data on heavy metal contamination in hyssop, the general risk of heavy metal contamination in herbs is a concern, especially if the plants are grown in polluted soils. Additionally, the use of pesticides in the cultivation of hyssop could pose a risk if the herb is not properly cleaned and processed. Pathogen risks are another consideration, as with any plant material, hyssop can be contaminated with bacteria, fungi, or other pathogens if not handled and stored correctly. Ensuring that hyssop is sourced from reputable suppliers and adhering to proper handling and storage practices can help mitigate these risks[3][4].
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