Hyssop: Its a mystery of an herb

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HI guys!! I'm certainly crazy about health/fitness. However, my jam is alternative medicine, for real. I dig it because I use to suffer from asthma and I needed these natural remedies to cure it. I have grown out of it because as in most cases that is what usually tends to occur with asthma sufferers. Thank GOD!
On a different note: I bring you guys this new and rad herb, called HYSSOP. Hyssop has been praised as a medicinal plant for centuries and is still in wide use today by herbalists and those seeking natural forms of treatment. Hyssop is an herbaceous plant, scientifically known as Hyssopus officinalis, that is widely sought after for its potential medical applications. Native to southern Europe and the Middle East, hyssop is a woody shrub that bears clumps of colorful flowers each summer. Hyssop has enjoyed cultural, religious, and social importance in many different periods of history, including ancient Greece and Egypt. This plant can be eaten, and the leaves are commonly used as an aromatic herb in many recipes. Due to the rich contents of the plant’s essential oil and the various active ingredients, including thujone, rosmarinic acid, caffeic acid, cineole, and other antioxidants, this plant can provide a number of soothing and therapeutic effects. Here is a delicious, creamy recipe from Organic Hyssop Ice Cream, to share with your family, It's quite NICE. I highly recommend you to try it out. 

Blueberry-Hyssop Ice Cream

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This brilliantly purple ice cream pairs fresh blueberries with anise hyssop, a native North American herb that has pale purple blossoms and a sweet licorice flavour. If you can't find hyssop, substitute any other licorice-scented herb, such as Thai basil or tarragon.
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Recipe type: Dessert
Serves: 10
Ingredients
  • 2 cups milk
  • 1 cup roughly chopped anise hyssop leaves
  • 2½ cups fresh blueberries, washed and picked over
  • 2 tbsp lemon juice
  • 1 cup heavy cream
  • ¾ cup sugar
  • 6 egg yolks
  • 2 tbsp anise liqueur, such as Pernod
Instructions
  1. In a small saucepan, bring milk to a simmer over medium-high heat. Remove from heat. Add the hyssop leaves, then cover and let steep for about 30-45 minutes.
  2. Meanwhile, combine the blueberries and lemon juice in a second saucepan, and bring to a boil over medium-high heat. Cook for 5 minutes, or until the blueberries begin to burst and release their juices. Puree with an immersion blender, then set aside to cool to room temperature.
  3. Once the milk is sufficiently infused, strain out the hyssop leaves and discard. Stir in cream, and bring to a simmer again over medium-high heat.
  4. Meanwhile, in a large mixing bowl, whisk together egg yolks and sugar. Ladle in a small amount of the warm milk mixture, whisking vigorously to keep the eggs from curdling. Slowly pour in the remainder of the warm milk, one or two ladlefuls at a time, whisking constantly as you go.
  5. Once all the milk has been incorporated into the eggs, pour mixture back into the saucepan. Cook over medium heat, stirring constantly and scraping the bottom of the pan, until mixture thickens enough to coat the back of the spatula (a silicone spatula is your best friend when it comes to custard-making - if you don't have one, get one. It's worth it). Remove from heat.
  6. Pour the blueberry puree through a sieve into a clean bowl, pressing on solids with back of a spoon. Stir in the custard and Pernod, then cover with plastic wrap. Chill custard in refrigerator for at least 2-3 hours to ensure it's thoroughly chilled before pouring into your ice cream maker and freezing as per manufacturer's instructions.
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