Sideritis hyssopifolia, a plant traditionally used in Spain, has garnered renewed interest in the culinary world and is prominently featured in local gastronomy [2-4]. It is commonly used to prepare herbal teas served in tourist areas like Serranía de Cuenca and Picos de Europa. Additionally, Sideritis hyssopifolia is employed to flavour both homemade and commercial herbal liqueurs, reflecting its integration into local cultural heritage. This plant’s resurgence in popularity parallels a broader trend where wild food plants are increasingly embraced by avant-garde restaurants and the gastronomic elite, seeking new culinary experiences and health benefits [2-4].

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Sideritis hyssopifolia is a popular medicinal plant in the peaks of Europe and the Pyrenees. It is traditionally used for its digestive benefits and in treating peptic ulcers. Its inflorescence infusion, known for its antioxidant properties, is commonly consumed as an herbal tea during breakfast or after meals. The plant is also used to flavour herbal liqueurs and digestives, and it is popular for social and medicinal purposes in Cantabria. The plant’s aerial parts contain three flavone glycosides, phenolic acids like chlorogenic acid, flavonoids such as hypoxanthne and isoscutellarein, and essential oils rich in hydroxycinnamic derivatives. These compounds contribute to its pharmacological interest, particularly in treating gastric ulcers and diarrhoea. Studies have shown that its flavonoids are responsible for its digestive properties.

Attractive flowers and foliage. Aromatic. Honey-bee food plant.

Special Uses