Is sometimes called the Lavender of Norrland  because it has a similar growth habit but is hardy farther up the country than lavender. A beautiful plant that is almost as useful as lavender. They used hyssop to cleanse the temple and to purify the hospital for lepers in ancient Greece. Is planted with cabbages to confuse the Cabbage Butterfly. It is used as expectorant and against bruises and wounds. Is also said to help whit arthritis. However, one should avoid it if you are pregnant or have epilepsy.

Recipes and home remedies


Add 2 teaspoons of dried hyssop in a tea strainer and place in a cup. Pour in boiling water and letstand for 5 min. Season possibly with a little honey. Is expectorant and can help with asthma symptoms. Also good for indigestion and flatulence.

Hyssop warmwrapping

Take about 2 cups fresh or dried and soaked hyssop leafs. Boil together with a few tablespoons of water into a porridge. Let cool slightly and put it in a towel that folds into a “cushion”. The cushion is placed on the affected area. Helps against bruises, wounds and rheumatism.
Hyssop steam

Take a large bowl or pot. Pour about 2 tbsp dried hyssop and about 2 cups of boiling water in to the bowl. Let stand for 5-10 minutes. Then pour in plenty of boiling water. Lean over the bowl with a towel over your head that keeps the steam in. Breathe in as much steam as you can. Can help treat asthma, tightchest and coughing.

Hyssop in magic

Mainly is used for cleansing in magic. Drip a few drops of essential oil of hyssop in to bath water for a purifying bath. Use the tea recipe above, but let the tea cool and then use water to cleansing the home or object. Burn dried hyssop to cleanse the home and the air.

Published in: on August 4, 2011 at 18:07  Leave a Comment  
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Yesterday I celebrated Lammas, the first harvest feast. I alwaystry to eat home-grown food this day. Among other things yesterday I ate  the very good summer soup, a thickened soup with fresh carrots and peas, and I thought I would share the recipie whit you.

Summer soup

Fresh peas and carrots (it works with frozen peas, but the taste is not the same)


2 vegetable stock cubes per 2.5 cups water

Milk, twice as much as water

3 tablespoons flour to 2.5 cups water

Pick carrots and peas.

Clean and rinse the peas and carrots  and chop the carrots in to smaler pices. Place in a saucepan and add water until it barely covers the vegetables and add the broth.

Boil for 20-30 minutes or until vegetables are tender. Mix the flour with a little cold milk. Add the remaining milk to the soup and add a little flour and milk mixture. Let boil for a while and add more of the mixture if the soup is too thin. It should be creamy but not as a stew.

Serve immediately, preferably with hard bread and pickles.

Published in: on August 2, 2011 at 17:31  Leave a Comment  
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