Tea lovers often grow hyssop in a perennial herb garden for its many culinary uses. Not only can you use fresh hyssop in salads and soups, but also the dried hyssop leaves and flowers infuse delicious flavors into both cold beverages and warm teas. Additionally, dried hyssop lends itself delightfully to potpourris, sachets and homemade skin care products. Make a flavorful hyssop tea using dried hyssop from your herb garden.
Dry hyssop by cutting plant stems from the hyssop plant before it flowers. Gather three or four stems together and secure them with a rubber band. Hang the hyssop stems upside down in a dry and warm location for one to two weeks until the leaves are dry and crispy. Remove the dried flowers and leaves from the stems and store them in plastic bags or containers.
Measure 4 to 6 tsp. of dried hyssop (more or less according to your taste preference) and 1 tsp. of ground cinnamon into the teapot. Omit the cinnamon if you wish.
Bring water to a boil. Pour the boiling water into the teapot over the tea ingredients. Cover the teapot and allow it to steep for five minutes.
Pour the steeped tea through a strainer or cheesecloth into the teacups. Add additional ingredients such as honey or sugar and milk or cream if you desire.
Serve the tea immediately.