Hyssop and Elderberry Tea Recipe

Hyssop works both as a strong flavoring in various dishes in the kitchen, or as a syrup, tincture, or essential oil to treat ailments from upper respiratory issues to bruises — this tea not only tastes good, but provides health benefits.

Spring 2016

Hyssop is a delightful addition to herb tea blends, whether you are including it for health benefits or for sheer enjoyment. Try blending it with other tea herbs from your garden to find your own favorite. Equal parts of three different herbs is a good place to start. There are so many choices! Perhaps hyssop, spearmint, and lemon balm. Try it with some lemon basil and a slice of ginger. In early summer, blend hyssop with rose petals and raspberry leaves, with just a sprinkling of those first lavender buds. In the fall when allergies hit, hyssop with goldenrod and a few wintergreen leaves is a cup of relief. Be sure to dry some to use in the winter — either in teas or for cooking.


The following measurements can apply to either fresh or dried herbs.

• 1/2 cup hyssop
• 1/4 cup elderberry
• 1/4 cup elder blossoms
• 1 tablespoon yarrow


1. Steep a heaping teaspoon of the blend in one cup of freshly boiled water for 5-10 minutes.

2. Add a touch of honey (or stevia), if desired.

Note: When harvesting wild elderberries, make sure you only collect the ripe Black Elderberry, as the Red Elderberry is mildly toxic. If using fresh elderberries with dried herbs, use twice the amount of berries called for.

For more about hyssop and its many benefits, see: Hyssopus Officinalis.