Origanum vulgare Country cream - Oregano

The Cream-edged Marjoram or Variegated Oregano is a variety with variegated foliage, dark green with cream-white edges. It is a herbaceous perennial plant that releases a subtle and delicate scent from its leaves. This plant is attractive to bees and can be grown in the ground or in a pot. Its leaves add fragrance to sauces, pizzas, olive oil or can be consumed as an infusion. Planting in spring or autumn, harvesting from May to September.

Wild Marjoram or Oregano (Origanum vulgare) is sometimes confused with Garden Marjoram (Origanum majorana) but they are two distinct species.

This herbaceous perennial plant belongs to the Lamiaceae family, like thyme. Its clumping habit reaches a height of 40cm (16in) and a width of 30cm (12in). Wild Marjoram produces small pinkish-white flowers during the summer. It is a particularly interesting plant for attracting bees in the vegetable garden. Hardy and perennial, it can be planted in the ground or in a pot. It tolerates both drought and cold.

In terms of cuisine, Oregano leaves are frequently used in tomato sauces and pizzas. They also enhance salads, flavour vinegar and olive oil, or can be consumed as an infusion. Wild Marjoram is renowned for its antiseptic, analgesic, and antispasmodic properties.

Harvesting: it should be done as needed, from May to September. Preferably pick the stems in the morning, when the aroma is most pronounced.

Storage: fresh leaves can be stored in the refrigerator for several days. They can also be dried or frozen. For drying, hang the stems of the Wild Marjoram in a bouquet, upside down, in the shade, then store the leaves in airtight containers.

Gardener's tip: To keep the soil moist in summer and protect from the cold in winter, we recommend mulching the soil with thin successive layers of grass clippings, if possible mixed with dead leaves. This protection also reduces weed growth.