Greek Organic Oregano - Ferme de Sainte Marthe seeds

Greek Oregano is a culinary, aromatic, and medicinal plant, forming a branching tuft up to 30 cm (12in) high. A hardy variety cultivated for its dark green foliage and pink flowers that are used fresh or dried in cooking in soups, sauces, stuffings, and pizzas. Sowing period from March to May for a harvest 2 to 3 months later

Originally from Western and Southern Europe, where it is found in its natural state, Oregano (Origanum vulgare) is a perennial plant belonging to the Lamiaceae family. It forms a fragrant tuft about 50 cm (20in) high and as wide. Its deciduous foliage is composed of round to ovate dark green leaves. Oregano adorns itself, from June to September, with pretty pink flowers that are more or less purplish. It is hardy to about -17°C.

Oregano is a resistant and easy-to-grow herb. It thrives in the sun and prefers poor, light, even rocky and well-drained soils. It is not bothered by limestone. If your soil is rather moist and clayey, we recommend growing it in a pot or on a small mound where it will thrive.

It should be noted that Oregano is also known as Wild Marjoram or Red Tea, which often leads to confusion with its cousin, Garden Marjoram or Sweet Marjoram (Origanum majorana), which is much less hardy and has a different fragrance.

Harvest: Oregano is harvested from May to October by cutting the stalks with scissors.

Preservation: Oregano is traditionally preserved by drying. It is a simple and quick process that you can replace with freezing if it seems more convenient to you.

Gardener's trick: In the garden, don't hesitate to mix genres by planting some herbs like Oregano in the middle of your perennial flower beds or even in rock gardens. It is very beautiful, and the sometimes powerful fragrances of aromatic plants often have the ability to repel insects that may attack more sensitive plants, such as some roses.