The use of medicinal plants for various purposes has been practiced for centuries throughout the world. Among them is hyssop (Hyssopus officinalis L.), which although known since antiquity and mentioned in biblical writings, due to its multiple health benefits passed down from generation to generation as a carminative, tonic, antiseptic, expectorant and cough reliever, is present in the attention of researchers around the world. Hyssop being a plant from which herb is harvested, the objective of the research was how elements that contribute to the production of herb are influenced by the growing conditions, the color variety of hyssop and the year of vegetation. The researches were carried out on the three color varieties, namely: pink-flowered hyssop, blue-flowered hyssop and white-flowered hyssop, existing in the collection of the Phytotechnics discipline within the Faculty of Agriculture of the "King Mihai I" University of Life Sciences in Timișoara, originating from three years of cultivation. The observations were carried out in the flowering phase of the hyssop plants, recommended by the specialized literature. The experience was carried out within SCDA Lovrin, the field of medicinal plants, located on a cambic chernoziom type soil, weakly glazed.In the three experimental years, the production of green mass/plant has an upward trend, regardless of the color variety. The highest value of green mass production/plant. it is obtained at v3 (white-flowered hyssop), and the lowest at v2 (blue-flowered hyssop). It should be noted that, in hyssop with pink and white flowers, the production of green mass/plant has close values. Comparing the years of cultivation, it can be deduced that the highest amount of green mass/plant was obtained in the 3rd year of production, and the lowest in the 1st year of cultivation.

Medicinal plants, hyssop, herb, experimental factors

agronomy

Presentation: poster