Hyssopus officinalis, commonly called hyssop, is a herbaceous plant of the genus Hyssopus native to Southern Europe, the Middle East, and the region surrounding the Caspian Sea.

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 straight branches. Its leaves are lanceolate, dark green in colour, and from 2 to 2.5 cm (0.79 to 0.98 in) long.

During the summer, the plant produces bunches of pink, blue, or, more rarely, white fragrant flowers. Foliage, flowers and plant oils have a long history of culinary and folk medicine uses. Leaves have been and still are used in cooking to flavor such things as meats, soups, sauces, salads or stews. Hyssop oil is currently used as a flavoring agent in Chartreuse liquor. Plants are attractive to bees and butterflies.