We don’t often find fresh hyssop in stores, so when we came across it we grabbed a bunch and I decided to take advantage of the dry, windy weather we’ve been having to dry it up.
Dry windy spells in winter are a pain. They make being outside unpleasant, they cause one’s hands to dry out and crack, and what’s more serious, they dramatically increase the risk of wildfires (by the way, thanks so much to those who have expressed concern for our family – we are thankful to say we are in no immediate danger of fire, but are keeping alert and hoping for rain). But these winds are perfect for drying herbs.
Drying hyssop – or any herbs, really – is very simple. All you have to do is take a good-sized bunch, tie it by the stems and hang it outside – or, if the wind is really violent like it was this time, put it in a mesh bag to prevent the leaves from scattering.
Of course, a food dehydrator or a simple oven can work just as well. Or you can hang the herbs inside. They will dry up eventually, only it will take longer. On the upside, they will make the room smell nice.
Once the hyssop is properly dry, remove and crush the leaves and discard the stems. The crushed leaves can be used as a seasoning in various dishes or, as is more common in Israel, mixed with olive oil, salt and sesame seeds to make za’atar, a popular local dip eaten with pita bread and/or cream cheese.