Cookbook:Hyssop
| Hyssop | |
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| Category | Herbs and spices |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Hyssop is an herb in the mint family.[1][2][3] It should not be confused with anise hyssop from North America,[4] and it is not the same as the "hyssop" described in the Bible.[5][3]
Characteristics
[edit | edit source]Somewhat like thyme, hyssop has thin stems with small, dark green leaves jutting off in clusters.[1][4] The flowers are small and tubular, coming in light blue to purple or white.[4][6] The flavor is somewhat akin to thyme and mint,[1][4][6][7] and the essential oil contains a good amount of pinocamphone, isopinocamphone, and pinocarvone.[4]
Selection and storage
[edit | edit source]The herb is most commonly available dried unless it is grown locally. While best used fresh,[2] hyssop keeps better than many other dried herbs do, as long as it's stored in an airtight container away from light, heat, and moisture.[7] Fresh hyssop can be stored in the fridge, wrapped in a damp towel.
Use
[edit | edit source]Hyssop leaves and flowers are both edible.[7] The sharp-flavored leaf is used to flavor alcohols (e.g. Chartreuse),[1][2][3][4] and it adds bite to both sweet and savory dishes.[4][7] The flowers can be used as a garnish.[7] Because the leaves become stiff and pointed when dried, it's best to grind them or infuse them.[7] Use hyssop sparingly to avoid overpowering the dish.[4]
Substitution
[edit | edit source]Try substituting hyssop for sage in savory dishes.[4][7] If you cannot get your hands on hyssop, mint, thyme, sage, savory, and rosemary are some of the closest flavor relatives.[2]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c d Friberg, Bo (2016-09-13). The Professional Pastry Chef: Fundamentals of Baking and Pastry. Wiley. ISBN 978-0-470-46629-2.
- ↑ a b c d Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.
- ↑ a b c McGee, Harold (2007-03-20). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. ISBN 978-1-4165-5637-4.
- ↑ a b c d e f g h i Van Wyk, Ben-Erik (2014-09-26). Culinary Herbs and Spices of the World. University of Chicago Press. ISBN 978-0-226-09183-9.
- ↑ "Hyssop | Definition, Uses, In the Bible, Smell, & Facts | Britannica". www.britannica.com. Retrieved 2024-11-22.
- ↑ a b Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c d e f g "Spice Hunting: Hyssop". Serious Eats. Retrieved 2024-11-22.