Hyssop should be used sparingly. The flowers and leaves are edible and can be used with lemon to add flavor to roasted poultry. The young leaves and flowers can be added to salads, soups and stews. Add it minced to sauces that contain tomato for a different twist.

You can also use it in bath teas and facial steams fresh or dried. To harvest, cut the stems just before the flowers begin to open. Hang upside down in a warm, dark place. The entire plant (stems, blooms and foliage) can be dried and stored in tins or covered jars.