History

Hyssop has origins in the the Mediterranean area of Southern France and Asia. It was initially used by the Greeks and Arabs, and is even mentioned in the Bible, where it is referred to as a “holy herb” in the book of Psalms. Hyssop was also mentioned in the new testament, where the plant was offered to Jesus with a vinegar soaked sponge before he died.

  Ancient Romans believed in the protective power of Hyssop, and Egyptians used it for religious purification. Chaeremon the Stoic, who was a superintendent for the Library of Alexandria, wrote that priest would eat hyssop with bread as a way of purifying their food. 

 Hyssop was likely brought to England in the 13th century although the specific date of origin is unknown.  It was even naturalized on the wall of Beaulieu Abbey in Hampshire. Gerard, author of Herball or Historie of Plants(1597), appears to have grown both varieties and considered common hyssop quite ordinary and common, declining to include it in his works as it was so well-known. In the Middle Ages, it was used as a strewing herb, to ward off lice, and as an ingredient for liquors made by Benedictine monks. It was also commonly included in Tutor and Elizabethan gardens. 

• Coughs & Congestion
• Sore Throats
• Cold & Flu Relief
• Digestive Aid
• Appetite Stimulant
• Circulation Support
• Bronchitis & Asthma Relief
• Wound Cleansing
• Anti-Inflammatory
• Fever Reduction
• Anxiety & Nervous Tension

Blueberry Hyssop Ice Cream

Ingredients:

• 2 cups milk
• 1 cup roughly chopped anise hyssop leaves
• 2 ½ cups fresh blueberries, washed and picked over
• 2 tbsp lemon juice
• 1 cup heavy cream
• ¾ cup sugar
• 6 egg yolks
• 2 tbsp anise liqueur, such as Pernod

Instructions:

1. In a small saucepan, bring milk to a simmer over medium-high heat. Remove from heat. Add the hyssop leaves, then cover and let steep for about 30-45 minutes.
2. Meanwhile, combine the blueberries and lemon juice in a second saucepan, and bring to a boil over medium-high heat. Cook for 5 minutes, or until the blueberries begin to burst and release their juices. Puree with an immersion blender, then set aside to cool to room temperature.
3. Once the milk is sufficiently infused, strain out the hyssop leaves and discard. Stir in cream, and bring to a simmer again over medium-high heat.
4. Meanwhile, in a large mixing bowl, whisk together egg yolks and sugar. Ladle in a small amount of the warm milk mixture, whisking vigorously to keep the eggs from curdling. Slowly pour in the remainder of the warm milk, one or two ladlefuls at a time, whisking constantly as you go.
5. Once all the milk has been incorporated into the eggs, pour mixture back into the saucepan. Cook over medium heat, stirring constantly and scraping the bottom of the pan, until mixture thickens enough to coat the back of the spatula (a silicone spatula is your best friend when it comes to custard-making – if you don’t have one, get one. It’s worth it). Remove from heat.
6. Pour the blueberry puree through a sieve into a clean bowl, pressing on solids with back of a spoon. Stir in the custard and Pernod, then cover with plastic wrap. Chill custard in refrigerator for at least 2-3 hours to ensure it’s thoroughly chilled before pouring into your ice cream maker and freezing as per manufacturer’s instructions.

Source:

• I Scream, You Scream… – Blueberry-Hyssop Ice Cream