Oregano, Wild Marjoram, Greek Oregano

Scientific Name: Origanum vulgare L.
Family: Lamiaceae

Recommended Temperature Zone:
Sunset®: all zones, perennial in zones 4-24
USDA: perennial in zone 6-10

Frost Tolerance: Frost hardy in Phoenix

Sun Exposure: Full sun

Origin: Mediterranean basin to central Asia

Growth Habits: Bushy herb to 2 feet

Flowers: White or pink flowers

Watering Needs: Bushy herb to 2 feet

Propagation: Seeds in winter, cuttings, layer or clump division in mid-spring

Greek Oregano

The oregano is an herb used in many Spanish and Italian dishes, it mixes well with tomato and garlic (it tastes great on pizzas). It has a sharper taste than sweet marjoram, and can taste bitter if over cooked. Harvest by cutting the stems down to the bottom 2 sets of leaves, and air dry in a shaded place. Store in air-tight container.

Britton, N.L., and A. Brown. 1913. Illustrated flora of the northern states and Canada. Vol. 3: 140.

Culture:
Keep the Oregano trimmed to prevent it from blooming and encourage leaf production. The plant grows gradually woody and should be replaced or divided after 3-4 years. It grows well in poor quality soil, but as many Mediterranean plants requires good drainage, particularly in winter.