Hyssop is widely used in the production of medicines, dental elixirs, rinses in many countries around the world. In the pharmaceutical industry, various extracts are prepared from it, an essential oil is obtained.
In folk medicine, hyssop is used in the form of an infusion or decoction for diseases of the upper respiratory tract, as a good expectorant for coughs, chronic bronchitis and bronchial asthma, reducing fermentation processes in the intestines, chronic gastrointestinal diseases, inflammation of the urinary tract, angina pectoris, rheumatism, for stimulating appetite, as a diuretic and carminative.
It also has a tonic effect on the central nervous system and therefore can be used for neuroses. In addition, its infusions and decoctions are an excellent antiseptic and wound healing agent.
To prepare the infusion, you need to pour 1 teaspoon of hyssop with 1 glass of boiling water; insist, wrapped in a warm place for 1 hour, drain. Take 0.5 cups 3-4 times a day 15 minutes before meals. This infusion is a good remedy for coughs, bronchitis and chest congestion. An infusion of hyssop on wine is very useful in these cases. To prepare it, you need 5 tbsp. Pour 1 liter of Cahors wine into 1 liter of dry chopped herbs, insist in a dark place for 12-15 days, periodically shaking the contents. Then bring to a boil, cook over low heat in a sealed container for 10 minutes, cool, strain. Take the resulting tincture in small sips 0.25 cups 3 times a day 40 minutes before meals, keeping it in your mouth.
For angina, the usual infusion of hyssop is used, with which the throat and mouth are rinsed 3-4 times a day. During menopause, the infusion of this plant is taken as a sedative and to reduce sweating, 0.75 cups 3 times a day. As an anthelmintic, the infusion is taken 0.3 cups 3 times a day 30 minutes before meals.
This plant occupies a significant place in dietary nutrition. It is used in the manufacture of fried veal, which gives it a tart, spicy taste. Many people like to add it to stuffed eggs and sausages. It is also used in the preparation of soups from beans and potatoes. Curd lovers can mix it with finely chopped fresh hyssop herbs.
As a spicy condiment, hyssop leaves, fresh and dried, are used in fresh cucumber and tomato salads. But due to its strong aroma, it must be added to food in very small quantities. It gives a special aroma and strength to salted fruits, for aroma it is also added to mayonnaise, liqueurs, liqueurs and teas.
Recipes with hyssop:
- Vinegar with herbs "Czech"
- Chicken legs marinated with herbs
