Extracted by distillation of the flowering tops, Hyssop is sweet camphoraceous in aroma and subtle warm, herbaceous undertones. It is calming and may help to maintain a healthy digestive system.
Distillation of the flowering tops
Mediterranean, Asia, cultivated in Europe- mainly France
A perennial herb about 60cms high with purple-blue flowers. The flowering tops of the plant are used to produce the essential oil.
A pale yellow-green oil with a sweet camphoraceous aroma and subtle warm, herbaceous undertones.
Hyssop has an ancient reputation for use in purification for sacred places and sacred people, and was offered to Jesus on the cross with a sponge of vinegar. It was also used to regulate blood pressure, ease bronchitis and calm anxiety states.
Hyssop oil is a powerful oil, can help relieve respiratory problems, digestive disordersand is a good tonic for the immune system.
Not normally used on babies, children and the elderly, or on pregnant women. Hyssop has different proportions of chemicals depending on the time of harvest. Traditional harvest will produce an oil high in pinocamhone, whereas if the plant is harvested later in the season, the pinocamphone levels drop dramatically. This latter is the safer oil to use, particularly if a client has slightly high blood pressure. Hyssop is used as a flavour ingredient in alcoholic drinks and is also a base for eau-de-cologne.
Main chemical constituents
Ketones <55%, monoterpenes 25%
How to use?
4-5 drops in bath, on tissue or in a vaporiser. 15 drops in 50ml carrier.
WARNING – do not apply undiluted or internally. Keep away from children and eyes. Store in a cool, dark place.