Greek Oregano

£4.00

Greek Oregano (Origanum vulgare var. hirtum) is a subspecies of common oregano, with a much stronger flavour and fragrance.

The term ‘oregano’ can be translated loosely from Greek as ‘joy of the mountains’, a fitting name for a plant found in the naturally rocky habitat of its homeland. Over the centuries, culinary and medicinal uses of oregano spread from Europe to China via the ‘spice road’, before reaching the New World thanks to the American soldiers who discovered it during the Italian Campaign.

Mythology

Graced with beautiful white flowers, Greek Oregano is said to have been invented by the Grecian goddess of love, Aphrodite herself! This myth led to the Greek tradition of crowning newly married couples with wreaths of the herb.

Common name Oregano
Latin name Origanum vulgare
Variety Hirtum
Quantity 1000 seeds
Plant size Height: 40 cm
Width: 20 cm
Container size Height: 20 cm
Width: 20 cm
Companion plant(s) Tomatoes, peppers, eggplants, basil, lavender, thyme.
Planting indoors Feb to Mar
Planting outdoors Apr to Jun
Germination 7 to 15 days
Harvesting 40 to 60 days
Planting 1 cm to 2 cm apart at 0.5 cm deep
Thinning 3 cm to 5 cm
Light Full sun
Soil Well-drained, light and poor soil
Watering Regular watering, not overdone
Feeding Not required
Caring Oregano is a perennial herb, which means that it comes back year after year without much work. Cut the branches down to the ground at the end of the season and cover it in order to give it an early start in spring.
Beneficial wildlife Attracts bees, butterflies.
Pests Attracts flower flies, which are a natural predator for aphids
Harvesting Pinch out small branches as you need them. To achieve optimum potency, harvest the leaves just before the plant flowers.
Eating Medicinal properties: Oregano is an all-round antiseptic, acting against bacteria, viruses and fungi.

How to eat: There is a long-standing debate in Italy that is yet to be resolved: is it right to put oregano on pizza or not? De gustibus non est disputandum! Personally, we prefer the lighter flavoured fresh oregano, which is wonderful in tomato- and meat-based recipes, although many enjoy the stronger, more pungent dried oregano on their margheritas!
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