Hyssop and Wheatberries

We are not advocating putting hyssop and wheatberries in the same dish, but only because we haven't tried it. Stay tuned, though. However, these two ingredients are mentioned in the lectionary passages for Lent 5B. The gospel reading (John 12:20-33) refers to a grain of wheat that is planted and grows. The psalm (51:1-12) includes the familiar line "Purge me with hyssop and I shall be clean" (v.7)

Hyssop is a flowering plant whose leaves are valued for cleansing and medicinal properties. Though there is no consensus about which plant is the hyssop mentioned in scripture, common hyssop (hyssopus officinalis - shown as plant and bloom below left) would seem to be a likely choice, though there is a question about whether this plant was known in the region in Biblical times. The current frontrunner for the plant mentioned in the Bibile is Origanum maru (shown at right), sometimes referred to as Syrian oregano, a member of the same family (labiatae) as common hyssop. Some people identify a member of the caper family as Biblical hyssop. In scripture, hyssop is most often used for purification purposes.

Leviticus 14:4-7 and 14:49-51 prescribe that a bird being sacrificed for the cleansing of a person suffering with leprosy to be sprinkled with hyssop. It is also part of the purification ritual for the cleansing of a tent, person or vessel that has touched a dead body.

Today hyssop is used as a culinary herb. The scent of hyssop has been likened to lavender and mint, and more than one recipe suggests addling hyssop in small amounts to any dish so that the plant doesn't overpower the other ingredients. The leaves can be used fresh or dried; the flowers are most often used fresh.
A search for hyssop recipes will yield broths as well as for both meat and vegetable dishes.

The second ingredient in the Lent 5B readings comes from the gospel reading about planting and harvesting grains. The plant used as an example is wheat, which produces the edible seed called a wheatberry. Wheatberries are the whole-grain form of wheat, which makes them a high-fiber food. You can find wheatberries from hard red wheat and soft white wheat (photo below right). Wheatberries take a bit of time to cook but are not especially difficult to cook. They can be used like rice and pasta in salads or stir-fry, as an accompaniment to meat or as a side dish on their own.

You may want to briefly toast the wheatberries in the oven (on an ungreased sheet pan with sides). Heat the oven to around 375 degrees and toast for about 10 minutes, until the wheatberries are lightly browned and aromatic. After toasting, put the wheatberries in a pan filled with ample water and a good pinch of salt. There is no particular ratio of grains and water; you will drain any excess water when the wheatberries are cooked.

Bring the wheatberries to a boil, reduce to a simmer and cook over medium heat on the stovetop until the wheatberries are cooked through. This may take as long as 50 minutes, depending on the amount you are cooking. Start checking for doneness after about 30 minutes. Dip out several berries, let them cool slightly before tasting. Even when done, they will be slightly chewy but should not be tough. Drain the wheatberries when cooked.

To make a wheatberry salad, add vegetables of your choosing and toss with a vinaigrette. Choose a flavor profile (a salad of Italian flavors with tomatoes, basil and fresh mozzarella or a salad of Asian flavors with snow peas and bean sprouts, a garden salad with celery, carrots and onion, a Waldorf-inspired salad with apple, raisins and celery). The vinaigrette can be shaded toward the flavor profile as well (balsamic vinegar in an Italian vinaigrette, rice wine vinegar and sesame oil in an Asian vinaigrette). Possibilities are limited only by your imagination.