PRODUCTS

HYSSOP

Hyssop is commonly used in cooking.
Essence of hyssop can be obtained by steaming, and is used in cooking to a lesser extent.
Hyssop is commonly used by beekeepers to produce nectar from which western honey bees make a rich and aromatic honey.

Scientific Name: Hyssopus officinalis L.
Family: Lamiaceae (mint family)

SYNONYMS:
Hyssopus alopecuroides Fisch. ex Benth., Hyssopus altissimus Mill., Hyssopus angustifolius M.Bieb., Hyssopus aristatus Godr., Hyssopus beugesiacus Jord. & Fourr., Hyssopus canescens (DC.) Nyman nom. inval., Hyssopus caucasicus Spreng. ex Steud., Hyssopus cinerascens Jord. & Fourr., Hyssopus cinereus Pau, Hyssopus cretaceus Dubj., Hyssopus decumbens Jord. & Fourr., Hyssopus fischeri Steud., Hyssopus hirsutus Hill, Hyssopus judaeorum Sennen, Hyssopus montanus Jord. & Fourr., Hyssopus myrtifolius Desf., Hyssopus orientalis Adam ex Willd., Hyssopus passionis Sennen & Elias, Hyssopus polycladus Jord. & Fourr., Hyssopus pubescens Jord. & Fourr., Hyssopus recticaulis Jord. & Fourr., Hyssopus ruber Mill., Hyssopus schleicheri G.Don ex Loudon, Hyssopus torresii Sennen, Hyssopus vulgaris Bubani, Thymus hyssopus E.H.L.Krause, Hyssop, garden hyssop, common hyssop, botanical synonyms include Hyssopus angustifolius, H. aristatus, H. officinalis ssp. aristatus, and others

Hyssop is a brightly coloured shrub or subshrub that ranges from 30 to 60 cm (12 to 24 in) in height.
The stem is woody at the base, from which grow a number of upright branches.
Hyssop's leaves are lanceolate, dark green, and from 2 to 2.5 cm (3⁄4 to 1 in) long.

During the summer, hyssop produces pink, blue (ssp. aristadus), or, more rarely, white fragrant (ssp. f. albus) flowers.
These give rise to small oblong tetra-achenes.
Other Constituents: Flavonoids (apigenin, quercetin, luteolin), phenolic acids (caffeic, ferulic), tannins (5–8%) and polyphenols

Hyssop is a hardy, low maintenance perennial that attracts many pollinators and brings beauty to your garden.
Hyssop grows about two feet high, with slim woody stems, narrow paired leaves and long half-whorled spikes of little indigo flowers from June to October.

Hyssop is an excellent bee plant that deters cabbage moths.
Hyssop has a long history of use in medicines and teas.
A strong tea of the leaves sweetened with honey is a traditional remedy for nose, throat and lung afflictions and was sometimes applied to bruises.

In the Middle Ages, Hyssop was a stewing herb.
These days Hyssop is used for flavouring, meats, fish, vegetables, sweets and some liqueurs.
The leaves of Hyssop contain a volatile oil used by perfumers.

Indeed, the scent of Hyssop leaves is possibly the herb’s most stellar attribute.
Just rubbing a few leaves with your fingers releases a spicy, minty aroma that has a very purifying effect.
A traditional practice in Europe was to press Hyssop leaves and flowers into psalm books, then sniff the pages during services to stay awake in church!

Hyssop foliage was also strewn down the centre aisle in marriages of royalty to release its royal scent.
Hyssop can be grown in full sun or partial shade and does best in well-drained, somewhat dry soil.
Unlike many other herbs in the Mint family, propagation by seed works better than cuttings, layering or root divisions.

Plant seeds just below the surface.
They usually take 2-3 weeks to germinate.
Transplant seedlings after 8-10 weeks to about a foot apart.

Hyssop requires little care once established.
Trim back plants heavily in the spring and after flowering to prevent them from becoming too spindly and encouraging them to bush out.
Hyssop is not munched by deer or rabbits and is pest free-an ornamental herb that can provide pleasure for years to come.

Hyssop is a semi-evergreen perennial or sub-shrub in the Lamiaceae (mint) family native to Europe, Asia, and Africa, however, it has naturalized in some areas of the USA.
This cold hardy plant grows to a diminutive size of 1 to 2 feet tall and 1 foot to 18 inches wide.

It performs best when grown in a location that provides some shade from the hot afternoon sun.
It also prefers well-drained, fertile loam soil but will do well in a variety of other soils, including dry sandy conditions.
Trimming in the spring is best and will aid in the overall health of the plant.

Plants naturalize easily in the landscape and can be propagated via seed, stem cutting or division in the spring.
Untrimmed plants will degenerate over time.
Well-established plants are drought tolerant as well as resistant to browsing by deer.

Purple to blue fragrant flowers appear all summer and are attractive to butterflies.
Hyssop is a self-fertile plant that has both male and female organs and is pollinated by bees.
It can be grown as a low hedge or planted along a slope to help with erosion management.

Hyssop works well in containers, mass planted along an edge, or used in small groups in a cottage garden.
Plant in an herb garden, along the front of a border or tucked between boulders in a rock garden.
The flowers, leaves and oils from this plant are used as culinary flavoring.

The foliage is used as a flavoring in stews, soups and sauces.
Oils are used in Chartreuse liquor production.
Existing plants can be propagated by division, which should be done in the spring or fall.

This semi-evergreen should not be pruned in the fall, wait until spring.
Hyssop, (Hyssopus officinalis), is an evergreen garden herb of the mint family (Lamiaceae), grown for its aromatic leaves and flowers.
Hyssop is native to the area ranging from southern Europe eastward to central Asia and has become naturalized in North America.

Hyssop is a compact, spreading, semi-evergreen sub-shrub with erect shoots bearing aromatic, linear leaves and terminal spikes of whorled, 2-lipped, tubular blue flowers in summer and early autumn.
Hyssop (Hyssopus officinalis) is a semi-evergreen perennial and a member of the Lamiaceae—mint family.

Hyssop originates from Southern Europe, the Middle East, and the region surrounding the Caspian Sea.
Hyssop makes a lovely functional and ornamental herb to grow in your garden.
Hyssop has a sweet scent and a warm minty taste and has long been used as a flavoring for foods and beverages and as folk medicine.

Hyssop is attractive to pollinators like bees and butterflies.
Many beneficial insects and pollinators love the hyssop blooms.
Hyssop also provides a habitat for lacewings which prey on aphids, spider mites and many other unwanted pests.

Hyssop is an herb prepared from the leaves and flowers of Hyssopus officinalis and is used for alleviation of symptoms of gastrointestinal and respiratory tract infections and the common cold.
Hyssop is a plant.

The parts that grow above ground are used to make medicine.
Hyssop is a perennial herb that is visited frequently by different species of insects during summer.
Hyssop is a bushy plant of which whose leaves can be used fresh as well as dried in a variety of dishes.

Hyssop can be used in, for example, soup, meat and fish dishes, and tea.
A member of the mint family and native to Mediterranean areas, Hyssop officinalis is an aromatic, bushy, perennial herb growing to a height of about 60 cm.

The dark green, narrow leaves have a slightly bitter, sage - minty taste and used sparingly will add flavour to soups, stews and fatty meats.
The small, blue flowers produced in late summer are not only a lovely feature and can be used as a garnish in salads, but double up as a bee and butterfly attractant, making hyssop a wonderful companion plant.

Hyssop (Hyssopus officinalis) is a flowering plant native to Europe and the Middle East.
The parts that grow above ground are used as medicine.
Hyssop contains chemicals that might help reduce swelling and fight certain viruses.

It is an excellent bee plant that deters cabbage moths.
Hyssop has a long history of use in medicines and teas.
Hyssop is a strong tea of the leaves sweetened with honey is a traditional remedy for nose, throat and lung afflictions and was sometimes applied to bruises.

Plant seeds just below the surface.
They usually take 2-3 weeks to germinate.
Transplant seedlings after 8-10 weeks to about a foot apart.

Hyssop requires little care once established.
Trim back plants heavily in the spring and after flowering to prevent them from becoming too spindly and encouraging them to bush out.
Hyssop is not munched by deer or rabbits and is pest free—an ornamental herb that can provide pleasure for years to come.

Dense spikes of small dark blue/violet flowers.
Small, narrow lance shaped, aromatic, green leaves.
Culinary; the flowers and leaves are edible.

The leaves have a strong bitter minty flavour.
Use in marinades and with roast vegetables.
Hyssop is a great plant in every way.

Hyssop will attract many a pollinator to the garden, and bee keepers use it to obtain a rich and aromatic honey.
The beautiful purplish-blue flowers will brighten up any border in Summer and early Autumn, and the leaves have a strong mint-like scent - the French liqueur Chartreuse contains hyssop.

Hyssop is a commonly used herb in the Middle-Eastern kitchen.
Known for its upright growth and striking blue to purple flower spikes, Hyssop attracts pollinators like bees and butterflies.
Traditionally valued for its medicinal properties and use in herbal teas, hyssop also adds a bold, minty flavor to culinary dishes.

Its fragrant foliage and drought tolerance make Hyssop a favorite in herb gardens and borders.
Hyssop thrives in full sun and well-drained soil, offering both ornamental beauty and functional value.
Hyssop has been cherished since ancient times for its cleansing and healing qualities.

Hyssop is one of the very best Old World plants for attracting and feeding bees and bumble bees.
A medicinal herb, Hyssop's aromatic foliage, and bright blue flowers are a highlight of the mid-summer garden.
Drought resistant/drought tolerant plant (xeric).

In the Middle Ages, Hyssop was a stewing herb.
Hyssop can be grown in full sun or partial shade and does best in well-drained, somewhat dry soil.
Unlike many other herbs in the Mint family, propagation by seed works better than cuttings, layering or root divisions.

Plant seeds just below the surface.
They usually take 2-3 weeks to germinate.
Transplant seedlings after 8-10 weeks to about a foot apart.

Hyssop requires little care once established.
Trim back plants heavily in the spring and after flowering to prevent them from becoming too spindly and encouraging them to bush out.
Hyssop is not munched by deer or rabbits and is pest free—an ornamental herb that can provide pleasure for years to come.

USES and APPLICATIONS of HYSSOP:
Culinary uses of Hyssop: Hyssop is commonly used in cooking.
Essence of hyssop can be obtained by steaming, and is used in cooking to a lesser extent.
Hyssop is commonly used by beekeepers to produce nectar from which western honey bees make a rich and aromatic honey.

Herb hyssop leaves are used as an aromatic condiment.
The leaves have a lightly bitter taste due to its tannins, and an intense minty aroma.
Due to its intensity, Hyssop is used moderately in cooking.

Hyssop is also used to flavor liqueur, and is part of the official formulation of Chartreuse.
Hyssop is also a key ingredient in many formulations of absinthe, where it is the main source of the green colour.
Other uses of Hyssop: Potential chemopreventive and immunostimulant in vitro effects are worthy of further investigations.

Hyssop has a sweet scent and a warm bitter taste and has long been used as a flavouring for foods and beverages and as a folk medicine.
Hyssop is widely used and has not been implicated in causing liver injury.
Hyssop is used for digestive and intestinal problems including liver and gallbladder conditions, intestinal pain, intestinal gas, colic, and loss of appetite.

Hyssop is also used for respiratory problems including coughs, the common cold, respiratory infections, sore throat, and asthma.
Other uses of Hyssop include urinary tract infection (UTI), poor circulation, HIV/AIDS, and menstrual cramps.
Some people use hyssop as a gargle; in baths to cause sweating; and on the skin for treating skin irritations, burns, bruises, and frostbite.

In foods, hyssop oil and extract are used as a flavoring.
In manufacturing, hyssop oil is used as a fragrance in soaps and cosmetics.
People sometimes use hyssop for bruises, cough, sore throat, and many other conditions but there is no good scientific evidence to support these uses.

Hyssop can also be used as an ornamental plant.
These days Hyssop is used for flavouring, meats, fish, vegetables, sweets and some liqueurs.
The leaves of Hyssop contain a volatile oil used by perfumers.

Indeed, the scent of Hyssop leaves is possibly the herb’s most stellar attribute.
Just rubbing a few leaves with your fingers releases a spicy, minty aroma that has a very purifying effect.

A traditional practice in Europe was to press Hyssop leaves and flowers into psalm books, then sniff the pages during services to stay awake in church!
Hyssop foliage was also strewn down the centre aisle in marriages of royalty to release its royal scent.

-Traditional & Modern Uses
Culinary: Hyssop adds flavor to soups, salads, cheeses, liqueurs (e.g., Chartreuse, absinthe)
Herbal Medicine: Hyssop is used as antiseptic, expectorant, cough-relief, digestive aid, anti-inflammatory, antispasmodic

Aromatherapy & Cosmetic: Essential oil, Hyssop, used in perfumes, soaps, skincare for fragrance and antioxidant benefits
Other Applications of Hyssop: Bee forage (attracts pollinators), ornamental border plant

-Herbal medicine:
In herbal medicine hyssop is believed to have soothing, expectorant, and cough suppressant properties.
Hyssop has been used for centuries in traditional medicine in order to increase circulation and to treat multiple conditions such as coughing and sore throat.
Hyssop can stimulate the gastrointestinal system.

HOW TO GROW HYSSOP:
*Cultivation
Grow in fertile, well-drained, alkaline to neutral soil in full sun.

*Propagation
Propagate by seed or softwood cuttings in summer.

*Suggested planting locations and garden types
Rock garden
City and courtyard gardens
Cottage and informal garden
Wildlife gardens
Ground cover
Flower borders and beds

*Pruning
Pruning group 10 in mid-spring.

*Pests
May be susceptible to leafhoppers.

HOW TO START GROWING HYSSOP:
Hyssop prefers full sun.
Hyssop may grow in partial shade but will get lanky without enough sunlight.

Hyssop requires well-draining soil on the dry/loamy side with a pH of 6.5 to 8.0.
If transplanting, sow seed indoors 8 to 10 weeks before the last frost.

Transplant hyssop outdoors after the last frost.
Start seed in flats under fluorescent grow lights.

Occasional pruning can help encourage the plant to bloom and keep the plant looking its best.
Hyssop grows best in USDA Hardiness Zones 3-8.

Plants reach maturity at about 90 days.
Start seeds anytime from late winter to late summer with a lightweight soil mix.

Keep the soil moist but not soggy.
As seedlings appear, gradually expose them to direct light.

When the plants are large enough to handle outdoor conditions, transplant them.
When danger of frost is over, transplant to the garden 1 to 3 feet apart.
Sow seed outdoors after the last spring frost.

BIOLOGICAL & THERAPEUTIC PROPERTIES OF HYSSOP:
Antimicrobial & Antifungal:
Hyssop is effective in vitro against S. aureus, E. coli, L. monocytogenes, C. albicans

Antioxidant:
Polyphenols and oil components exhibit significant antioxidant activity

Respiratory Support:
Expectorant and bronchial tonic via aromatherapeutic use

Anti‑inflammatory & Analgesic:
Hyssop is used traditionally for rheumatism, bruises, wounds, mild pain relief

PHYSICAL DESCRIPTION OF HYSSOP:
Hyssop is a small perennial plant about 0.5 metre (1.5 feet) high with slim woody quadrangular stems.
The dotted narrow elliptical leaves are about 2 to 3 cm (0.8 to 1.2 inches) long and grow in pairs on the stem.
Long, leafy, half-whorled spikes of little flowers—usually violet-blue, pink, red, or white—blossom in summer.

INSECTS, DISEASES, AND OTHER PLANT PROBLEMS OF HYSSOP:
No serious problems, however, nematodes can be an issue.
A short-lived plant, Hyssop may need to be replanted every few years.

HOW TO CARE FOR HYSSOPUS OFFICINALIS
Don't cut back the faded flower-stems until early spring, as they provide interest in the winter months.
Lift and divide congested colonies in spring.

SOWING INSTRUCTIONS OF HYSSOP:
Sow from March to May indoors, or from May to June outdoors, 5mm deep into pots or trays of moist well-drained seed compost.
Germination takes 14-21 days.

Once large enough to handle, transplant seedlings into pots filled with multipurpose compost.
Plant out after last frosts with 45cm spacing.
Direct sow in drills and thin to 45cm spacing.

Hyssop is an excellent bee plant that deters cabbage moths.
Hyssop has a long history of use in medicines and teas.
Hyssop is a strong tea of the leaves sweetened with honey is a traditional remedy for nose, throat and lung afflictions and was sometimes applied to bruises.

In the Middle Ages, Hyssop was a stewing herb.
These days Hyssop is used for flavouring meats, fish, vegetables, sweets and some liqueurs.

The leaves of Hyssop contain a volatile oil used by perfumers.
Indeed, the scent of Hyssop leaves is possibly the herb’s most stellar attribute.
Just rubbing a few leaves with your fingers releases a spicy, minty aroma that has a very purifying effect.

Hyssop can be grown in full sun or partial shade and does best in well-drained, somewhat dry soil.
Unlike many other herbs in the Mint family, propagation by seed works better than cuttings, layering or root divisions.
Plant seeds just below the surface.

They usually take 2-3 weeks to germinate.
Transplant seedlings after 8-10 weeks to about a foot apart.

Hyssop requires little care once established.
Trim back plants heavily in the spring and after flowering to prevent them from becoming too spindly and encouraging them to bush out.
Hyssop is not munched by deer or rabbits and is pest free—an ornamental herb that can provide pleasure for years to come.

HOW TO GROW HYSSOP IN A GARDEN:
Choose a sunny position in the garden.
Remove the plants from their containers, gently tease the roots and cut away any circled or tangled roots.

Backfill with enriched soil, gently firming down.
Water in well afterwards.
After the initial water, water the plants regularly until they establish.

HOW TO GROW HYSSOP IN A POT:
Choose a sunny position outdoors.
Remove the plants from their containers, gently tease the roots and cut away any circled or tangled roots.
Position the plant in the centre of the pot and backfill with potting mix, gently firming down.

Water in well afterwards.
After the initial watering, water the plants regularly allowing the plants to dry out slightly until the next watering.
Fertilise every 2 weeks to promote healthy foliage growth, strong root development and abundant flowers.

GROWING TIPS OF HYSSOP:
After flowering, prune the shrub lightly to encourage a more compact habit.
For a constant supply of this herb, replace this plant every five years by propagating seed or cuttings.
Plant near, but not too close to these plants as this herb’s aromatic scent is reputed to repel white cabbage moth and flea beetles.

HISTORY OF HYSSOP:
A plant called hyssop has been in use since classical antiquity.
Its name is a direct adaptation from the Greek ὕσσωπος (hyssopos).

The Hebrew word אזוב (ezov, esov, or esob) and the Greek word ὕσσωπος probably share a common (but unknown) origin.
The name hyssop appears as a translation of ezov in some translations of the Bible, notably in Psalms 51:7: "Purge me with hyssop, and I shall be clean", but researchers have suggested that the Biblical accounts refer not to the plant currently known as hyssop but rather to one of a number of different herbs, including Origanum syriacum (Syrian oregano, commonly referred to as "bible hyssop").

1 Kings 4:33 mentions that 'ezov' was a small plant and some scholars believe it was a wall plant.
It was burned with the red heifer (Numbers 19:6) and used for purification of lepers (Leviticus 14:4–6, Leviticus 14:49–51; Numbers 19:18), and at Passover it was used to sprinkle the blood of the sacrificial lamb on the doorposts.

A sponge attached to a hyssop branch was used to give Jesus on the cross a drink of vinegar.
Suggestions abound for the modern day correlation of biblical hyssop ranging from a wall plant like moss or fern, to widely used culinary herbs like thyme, rosemary or marjoram.

Another suggestion is the caper plant which is known to grow in the rocky soils of the region and along walls.
Hyssop was also used for purgation (religious purification) in Egypt, where, according to Chaeremon the Stoic, the priests used to eat it with bread in order to purify this type of food and make it suitable for their austere diet.

CULTIVATION OF HYSSOP:
Hyssop is resistant to drought, and tolerant of chalky, sandy soils.
Hyssop thrives in full sun and warm climates.
Cultivars include 'Blue Flower'.

HARVEST OF HYSSOP:
Under optimal weather conditions, herb hyssop is harvested twice yearly, once at the end of spring and once more at the beginning of autumn.
The plants are preferably harvested when flowering, to collect the flowering tips.
Once the stalks are cut, they are collected and dried, either stacked on pallets to allow for draining or hung to dry.

The actual drying process takes place in a cool, dry, well-ventilated area, where the materials are mixed several times to ensure even drying.
Drying herbs are kept from exposure to the sun to prevent discoloration and oxidation.
The drying process takes approximately six days in its entirety.

Once dried, the leaves are removed and both components, leaves and flowers, are chopped finely.
The final dried product weighs a third of the initial fresh weight and can be stored for up to 18 months.

ESSENTIAL OIL, HYSSOP:
The essential oil includes the chemicals thujone and phenol, which give it antiseptic properties.
Its high concentrations of thujone and chemicals that stimulate the central nervous system, including pinocamphone and cineole, can provoke epileptic reactions.
The oil of hyssop can cause seizures and even low doses (2–3 drops) can cause convulsions in children.

BOTANY, HYSSOP:
Hyssop is a perennial plant native to the Mediterranean that has been imported to and naturalized in the United States and Canada.
Hyssop grows along roadsides and is sometimes found as a garden herb, growing to approximately 0.6 m in height.

Hyssop's thin pointed leaves extend onto a central herbaceous stem that is sessile in form.
The small blue tubular flowers grow from the upper leaf axils and bloom from July to October.
The fruit contains 4 nutlets, each having one seed, and the plant has an aromatic camphor-like scent.

A number of other common plants found in North America go by variations of the name "hyssop."
These include giant hyssop (Agastache spp.), hedgehyssop (Gratiola officinalis L.), and waterhyssop (Bacopa spp.); none of these plants are members of the genus Hyssopus, nor are they all members of the family Lamiaceae.

HISTORY OF HYSSOP:
In ancient times, the hyssop plant was used in religious rituals and as an insecticide, insect repellent, and pediculicide; however, there is little evidence that mentions of "hyssop" in the Bible actually refer to H. officinalis.
The plant has been used in herbal medicine as an expectorant and for the treatment of sore throats, colds, and hoarseness.

Some herbalists also believe that hyssop has beneficial effects in asthma, urinary tract inflammation, lack of appetite, gas, and colic.
Extracts of the plant have been used in perfumes and soaps and to flavor liqueurs, sauces, puddings, and candies.

CHEMISTRY OF HYSSOP:
As a member of the mint family, hyssop contains a number of fragrant, volatile components.
The plant contains up to 2% of a volatile oil, primarily composed of pinocamphone, isopinocamphone, alpha- and beta-pinene, camphene, and alpha-terpinene.

Other constituents of the plant include glycosides (hyssopin as well as the flavonoid glycosides hesperidin and diosmine), tannin 5% to 8%, oleanolic acid, ursolic acid, beta-sitosterol, marrubiin, and resins.

Crude hyssop also contains rosmarinic acid 0.5% and total hydroxycinnamic derivatives 2.2%.
Flavonoids with antioxidant activity have been identified.

Hyssopus officinalis or hyssop is a shrub in the Lamiaceae or mint family native to Southern Europe, the Middle East, and the region surrounding the Caspian Sea.
Due to Hyssop's purported properties as an antiseptic, cough reliever, and expectorant, it has been used in traditional herbal medicine.

CHARACTERISTICS OF HYSSOP:
• Hardiness: H5 (-10 to -15C)
• Type: Semi Evergreen Perennial
• Height: 80cm
• Spread: 90cm

PHYSICAL and CHEMICAL PROPERTIES of HYSSOP:
Form: Semi-woody perennial subshrub, 30–60 cm tall, spreading habit
Stems & Leaves: Woody base, upright quadrangular stems; lanceolate, aromatic leaves 2–3 cm long
Flowers: Clusters of tubular blossoms in violet-blue (most common), pink, white; blooms mid-summer to early autumn
Aroma/Taste: Sweet, warm, minty-camphor aroma; flavor is minty, bitter, spicy
Essential Oil Content: 0.1–1.8% in aerial parts
Major Volatiles:
Cis‑pinocamphone (~22–44%)
Trans‑pinocamphone (~8–18%)
Isopinocamphone, pinocarvone, β‑pinene, limonene, 1,8‑cineole, elemol, germacrene D, etc.

FIRST AID MEASURES of HYSSOP:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available

ACCIDENTAL RELEASE MEASURES of HYSSOP:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.

FIRE FIGHTING MEASURES of HYSSOP:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.

EXPOSURE CONTROLS/PERSONAL PROTECTION of HYSSOP:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A
-Control of environmental exposure:
Do not let product enter drains.

HANDLING and STORAGE of HYSSOP:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.

STABILITY and REACTIVITY of HYSSOP:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Possibility of hazardous reactions:
No data available