hyssop(redirected from hyssops)
Also found in: Thesaurus, Medical, Encyclopedia.
Related to hyssops: Agastache Species
1. A woody Eurasian plant (Hyssopus officinalis) in the mint family, having spikes of small blue or violet flowers and aromatic leaves used in perfumery, as a condiment, and formerly in medicine.
2. Any of several similar or related plants, such as some species in the genus Agastache.
3. An unidentified plant mentioned in the Bible as the source of twigs used for sprinkling in certain Hebraic purification rites.
[Middle English ysope, from Old English ȳsōpe, from Latin hȳsōpum, hyssōpus, from Greek hussōpos, probably of Semitic origin; akin to Aramaic 'ezobā.]
1. (Plants) a widely cultivated Asian plant, Hyssopus officinalis, with spikes of small blue flowers and aromatic leaves, used as a condiment and in perfumery and folk medicine: family Lamiaceae (labiates)
2. (Plants) any of several similar or related plants such as the hedge hyssop
3. (Bible) a Biblical plant, used for sprinkling in the ritual practices of the Hebrews
[Old English ysope, from Latin hyssōpus, from Greek hussōpos, of Semitic origin; compare Hebrew ēzōv]
1. an aromatic mint, Hyssopus officinalis, native to Europe, having clusters of small blue flowers.
2. any of various related or similar plants.
3. an unidentified Biblical plant whose twigs were used in ceremonial sprinkling.
[before 900; Middle English, Old English ysope < Late Latin ysōpus, for Latin hyssōpus < Greek hýssōpos < Semitic (compare Hebrew ēzōbh)]
Switch to new thesaurus
|Noun||1.||hyssop - a European mint with aromatic and pungent leaves used in perfumery and as a seasoning in cookery; often cultivated as a remedy for bruises; yields hyssop oil|
hyssop - bitter leaves used sparingly in salads; dried flowers used in soups and tisanes
herb, herbaceous plant - a plant lacking a permanent woody stem; many are flowering garden plants or potherbs; some having medicinal properties; some are pests
|2.||hyssop - bitter leaves used sparingly in salads; dried flowers used in soups and tisanes|
herb - aromatic potherb used in cookery for its savory qualities