- 1). Tear or cut up fresh leaves into pieces no larger than a dime. Flowers may be kept whole. You may use flowers and leaves together, but both must be dried. Fresh leaves must be harvested before blooms appear and blooms must be harvested in early morning right after they bloom.
- 2). Fill a stainless steel saucepan with about a cup of water for every tablespoon of fresh hyssop you plan to use. For instance, 2 cups of water would use 2 tablespoons of fresh herb, and so on. Bring the water to a bubbling simmer.
- 3). Pour your hyssop into the center of a cheesecloth square and tie the corners together into a bundle. Sink the bundle into your water and simmer for about 10 minutes. Remove the bundle, squeeze out any excess water and remove the pan from heat. Pour and serve immediately; most teas work best when fresh.
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