Hyssop Misstep
(Page 2 of 2)
April/May 1997
By Jim Long
Chopped in salads, the plant was not pleasant. Cooked with pork,
which an old cookbook recommended, it was worse than no seasoning
at all. At this point, I gave up trying to like the flavor of this
plant and just left it alone. “Why does anyone grow hyssop?” I
wondered.
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The next spring, my nursery friend came to my farm for a spring
festival. As we walked on the lawn and visited, she inquired about
the patch of gorgeous blue flowers at the edge of my herb bed some
distance away. “That’s the creeping hyssop you gave me last
spring,” I said.
“I didn’t know there was a creeping hyssop,” she responded as I
went off to greet other guests, leaving her to wander through the
garden on her own.
An hour or so later, she found me and asked me to come to the
garden with her. “Is this the plant you were talking about?” she
asked, pointing to the low carpet of deep blue.
When I replied that it was, she said, “This is that
old-fashioned veronica you got from me last year, not a
hyssop.”
I told her I was glad to learn that it wasn’t a hyssop. I
explained about all the ways I had eaten the plant during the
previous season and of my disappointment in hyssop. “I don’t think
veronica is edible,” she said with a laugh.
As often as I have taught wild-plant workshops, given garden
tours, and conducted herb classes here and elsewhere, I’ve never
failed to warn my students or tour members to be absolutely sure of
the identity of any plant before eating it. Yet I had not heeded my
own advice. I had taken home boxes of plants without labels,
assuming that I knew what each one was. Because my friend and I had
been discussing hyssop at length, I’d assumed that the plant in her
hand at the time was a hyssop. I should have checked in a good herb
reference book before eating the plant.
The veronica still creeps along the border of one herb bed, its
bright Blue blossoms a reminder of my foolish mistake. Thankfully,
veronica isn’t poisonous.
Jim Long is an herbalist and the owner of Long Creek Herb Farm
in Oak Grove, Arkansas.
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