Herb
Flower
Hyssop flower is the edible bloom—used for aroma, colour or mild vegetable flavour when the species allows. Use fresh, avoid sprayed blooms, add late to heat. Confirm culinary edibility for the cultivar. Even thickness matters more than elaborate marinades for consistent doneness.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.78 g
- Saturated Fat 0.21 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.4 g
- Cholesterol 0 mg
- Sodium 26.4 mg
- Salt 0.05 g
- Total Carbohydrate 7.34 g
- Dietary Fibre 3.9 g
- Total Sugars 1.03 g
- Complex / starch 1 g
- Protein 2.93 g
- Water 88.6 g
- Energy 39.8 kcal
- Water 88.6 g
- Carbohydrates 7.34 g
- Protein 2.93 g
- Fat 0.78 g
- Saturated Fat 0.21 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.4 g
- Omega-3 0.04 g
- Vitamins 390 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 1.03 mg
- Vitamin B5 — Pantothenic Acid 0.41 mg
- Vitamin B6 0.2 mg
- Vitamin B7 — Biotin 2 µg
- Vitamin B9 — Folate 79.2 µg
- Vitamin C 2 mg
- Vitamin E 1.94 mg
- Vitamin K 288 µg
- Minerals 366 mg
- Major Minerals 364 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 1.03 · vitamin-b5-pantothenic-acid: 0.41 · vitamin-b6: 0.2 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 79.2 · vitamin-e: 1.94 · vitamin-k: 288.1 ·
Minerals
Flower of Hyssop: composition reflects this culinary part relative to the whole ingredient.
History
Herb gardens and spice trades supplied hyssop for seasoning and medicine alike, including named flower portions.
Dried and fresh commercial packs of hyssop reached urban grocers, including named flower portions.
Chefs insisted on fresh aromatic quality for hyssop finishes and infusions, including named flower portions.