INTRODUCTION AND CULTIVATION OF MEDICINAL HYSSOP (HYSSOPUS OFFICINALIS L.) IN THE PRECARPATHIA CONDITIONS
INTRODUCTION AND CULTIVATION OF MEDICINAL HYSSOP (HYSSOPUS OFFICINALIS L.) IN THE PRECARPATHIA CONDITIONS
Article language
українська
Print date
11.07.2025
Date posted online
12.07.2025
Institution
Precarpathian State Agricultural Experimental Station of Institute of Agriculture of Carpathian Region of NAAS
Bibliography
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Section
SOURCES AND DONORS
Abstract
Goal. To assess eco-biological features and economically valuable characteristics of Hyssopus officinalis L. as an introduced crop in the Ciscarpathia of Ukraine.
Results and Discussion. Peculiarities of the officinal hyssop (Hyssopus officinalis L.) ontogenesis were investigated in the Ciscarpathia. Eco-biological traits, economically valuable characteristics and age-related features of growth, development and morphology were assessed as the plant was brought under cultivation. Results of ex situ studies of officinal hyssop are presented by ontogenic periods: latent, pre-generative, generative. It was found that shedded seeds from female plants germinated, forming a self-sown crop. Over five years of cultivation, the maximum bush height (88.5±3.5 cm) was observed in year 4 of life. Viable seeds were formed in year 1 of vegetation, with the minimum bush height of 49-52 cm. The laboratory seed germination rate was 98% in year 1 of storage and decreased to 90% over four years.
Conclusions. As a result of the research, a collection of introduced officinal hyssop accessions with the best expression of traits was built up and registered with the NCPGRU. The following valuable Hyssopus officinalis L. accessions were identified by performance: UKR 075:00498 (11.6 g/m2) and UKR 075:00499 (10.9 g/m2) in comparison with the check cultivar, ‘Atlant’ (8.7 g/m2). The results can be used in further research to more comprehensively characterize these accessions and to develop practical guidelines on farming techniques for growing and propagating officinal hyssop under climate change.
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