Oregano – Vulgare

Heirloom.
Perennial.
Native to the mediteranian region of Europe, oregano is used as a flavoring in many ways. Together with basil it contributes to the distinctive character of many Italian dishes, and it is an indespensable ingredient in Greek cuisine. It has an aromatic, warm taste with just a hint of bitterness. It’s leaves can be used to flavor tomato sauces, vegetables, salads, soups, sauces, pates, meat dishes and rice dishes such as pilaf and risotto. It grows well outside as well it can be grown inside in containers. A good addition to the herb or vegetable garden.
Sowing: Plant seeds in 1/8 of an inch deep in warm soil in the spring when the temperature remains above 45 degrees F. or in indoor pots. Requires full sun to part sun and well drained soil. Cultivate soil and enrich with vegetable food and organic matter firm soil over seed. Blooms small white flowers on long spikes. Can also be grown indoors.
Germination: 7 days Spacing: 12 inches Height: 8 inches
Moisture: regular, do not overwater Soil: Well drained; moderately fertile Light: Full sun to part sun
Care information: It has woody stems and dark green 3/4 inch long leaves. Remove dead wood and flowers as necessary. Begin harvesting leaves and stems when plants are 4-5 inches high. To harvest cut the stem tops down to the first set of leaves. New stems and shoots will grow producing a second and sometimes third crop. Dry leaves in a warm dry shaded place. Then store in an airtight container. Flavor will improve just before plant flowers, after the flower buds are formed. For the best flavor add oregano in the last few minutes of cooking.
Divide roots every 3 years.
Origanum vulgare.
Perennial.
Heirloom.