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Posted on 8:28 AM by Wanto and filed under
By John Michael
The name hyssop was given to a number of different plants in olden times. The name itself tells us why this happened. It is derived from the Greek words 'hys', meaning pig, and `ops', meaning face. Many plants of the Lamiaceae (Labiatae) family have flowers that resemble a pig's snout.
We learn about the first hop-fields in Europe from a deed of donation issued by the Frankish king Pepin III 'the Short' in the year 768 A.D. when hops began to be cultivated by monks in the monasteries, where beer was brewed. From that time on the cultivation of hops spread not only in Europe but also in North America, Australia and New Zealand as the consumption of beer grew throughout the world.
The female flowers are used almost exclusively in the brewing of beer, to which they not only impart a pleasant bitter taste but, because of the resin present in the lupulin, also prevent the multiplication of bacteria that cause lactic fermentation which spoils the beer. Tender young hop shoots were at one time eaten as a salad or boiled like asparagus.
It is also used in flavouring many liqueurs such as Chartreuse. Hyssop is attractive to bees and is grown in gardens for its mass of fragrant blue flowers.
Hyssop is a perennial, branching sub-shrub that turns woody at the base and reaches a height of 50 cm (20 in). Still grown widely for its many uses, it has no special growing requirements but prefers a sunny situation and lime-rich soil.
They are harvested mechanically and dried by artificial heat on mesh sheets in drying sheds.
We learn about the first hop-fields in Europe from a deed of donation issued by the Frankish king Pepin III 'the Short' in the year 768 A.D. when hops began to be cultivated by monks in the monasteries, where beer was brewed. From that time on the cultivation of hops spread not only in Europe but also in North America, Australia and New Zealand as the consumption of beer grew throughout the world.
The female flowers are used almost exclusively in the brewing of beer, to which they not only impart a pleasant bitter taste but, because of the resin present in the lupulin, also prevent the multiplication of bacteria that cause lactic fermentation which spoils the beer. Tender young hop shoots were at one time eaten as a salad or boiled like asparagus.
It is also used in flavouring many liqueurs such as Chartreuse. Hyssop is attractive to bees and is grown in gardens for its mass of fragrant blue flowers.
Hyssop is a perennial, branching sub-shrub that turns woody at the base and reaches a height of 50 cm (20 in). Still grown widely for its many uses, it has no special growing requirements but prefers a sunny situation and lime-rich soil.
They are harvested mechanically and dried by artificial heat on mesh sheets in drying sheds.
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