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  • Active ingredients and Healing effects of Ysop "Holy Herb"

    Ysop (Hyssópus officinalis) is a 20 - 70 cm high growing half-smoke from the family of the flower-flowers, which was originally located in South-East Asia and Southern Europe. In the Middle Ages, this spice entrance found its way into the German monastic gardens and even nowadays, in parts of southern Germany, it has been naturalized on dry slopes and hillsides. The term "Ysop" probably derives from the Arabic language and means "sacred herb".

    Season from July

    Beginning in July, the mostly blue, rare white or pink flowers open in multi-flowered one-sided whorls on the stems of the Ysopp plant. During the one-month flowering period this herb is used as a pasture in the garden and is also visited by butterflies. Like most southern herbs, the Ysop loves a loose, somewhat dry, chalky soil in full sun. At appropriate locations, he can develop a strong growth force and reach heights of one meter. The Ysop needs winter protection only in particularly cold winters. It is used as a defense against snails, caterpillars and aphids and is therefore used as a border plant in gardens. I have read about this Herb at Desi Herbal for Mardana Kamzori.

    Active ingredients and healing effects of Ysop

    Ysop contains some essential oil (cineol, β-pinene, etc.) and the dye hyssopine. The tannins and bittering substances, which are also typical of other lipids such as rosemary and sage, also occur. These include phenols, such as carnosolic acid and carnosol, and a cinnamic acid compound and triterpene acids such as ursolic acid and oleanolic acid. These substances lead to the bitter taste of the Ysops and act astringent as well as antioxidant.
    Most practitioners reject the medical application of the Ysops because an effect is not used. In addition, the intake of Ysopöl in some cases caused convulsions. Therefore, the use of Ysop as a medicinal plant is not fully recommended.

    Ysop as kitchen herbs
    The narrow, lanceolate to linear leaves of the Ysops can be harvested for use in the kitchen during the entire growing season. The dried herbs, on the other hand, have much less flavor. The fresh leaves of the Ysops smell spicy (similar to rosemary and sage) and have a strong, slightly bitter taste. Ysop acts as a digestive agent, which is why this plant is often used as a condiment of richer meat . Also potato and bean soup, veal and chicken, salads , herbal quark and sauces can be seasoned with Ysop.
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