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Hyssopus Officinalis | Hyssop

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  • PARTS USED : leaves

  • TASTE : pungent, bitter 

  • CHARACTER : dry, neutral

  • MERIDIANS : lung, spleen, large intestine

  • ACTIONS : expectorant, carminative, peripheral vasodilator, diaphoretic, anticatarrhal, topically anti-inflammatory, antiviral (Herpes simplex)


USES :
like other members of the mint family, hyssop is a bitter digestive tonic and useful in cooking, but its main medical application is for the upper respiratory tract: it is ideal for infections, bronchial congestion, coughs, and feverish chills. It helps to strengthen and energize Yang and some Western herbalists compare it in action to Jie Geng . As a digestive remedy it can be useful for wind and colic and is quite safe to use with children. The essential oil is mildly sedative and can be added to relaxing baths.

CAUTIONS :
Excessive use of the essential oil may cause convulsions.

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Infusions

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Tonic wines

A daily glass of tonic wine is a delightful way to take herbal remedies. A crockery vinegar vat is best, although a large rum pot or glass jar is also suitable. Fill the vat with the chosen tonic herb-ideally using a root remedy such as ginger, licorice, or Dang Gui rather than leafy parts-then cover with a good-quality red wine (preferably organic). Leave the mix for at least two weeks before drawing the liquid off in a daily sherry-glass dose (2-3f1 oz/60-75ml). Keep the herb covered with more red wine to prevent it from going moldy. The wine will continue to extract active constituents from the roots for several months before you need to replace the herbs.

Syrups

Sugar or honey will act as a preservative for herbal infusions and decoctions, while the sweetness can be very soothing for coughs. Make a standard infusion or decoction, then strain the mixture and add l lb/500g of unrefined sugar or honey to each 1 pt/500ml of liquid. Stir this in a cast-iron or stainless-steel saucepan over the heat until the sugar or honey is completely dissolved and the mixture forms a syrup. Allow to cool and then store in clean glass bottles closed with a cork. Do not use screw-tops, syrups often ferment and tight lids will lead to exploding bottles.