- Use a teaspoon of chopped leaves in a Yorkshire pudding mix.
- Infuse the leaves in fruit syrup to add extra flavour to a fruit salad.
- Basque style chicken made with a bouquet garni with a sprig of hyssop.
- Add to the water when boiling all types of pulses for extra flavour.
- Hyssop as a sauce works incredibly well with red wine and beef stock and vegetable mirepoix to give a rich deep sauce.
beef, chicken, duck, game, goose, pork, pulses, tomato