Hyssop

Harvesters cut hyssop at full bloom, then separate the flowering tops and leaves from the woody stems. Workers load the fresh material into stainless steel stills, adding filtered water for steam generation. As steam passes through the herb, volatile compounds vaporize and travel with the steam into a condenser. The condensed mixture separates into a clear essential oil layer and an aqueous hydrosol. Distillers collect the oil, filter it through fine mesh, and store it in amber glass to protect it from light. The process yields a bright, slightly viscous oil that retains the plant's characteristic green and camphor notes. Quality control labs test each batch for pinocamphone content, ensuring consistency across shipments.