Origanum vulgare - Oregano

Oregano is a perennial herbaceous plant with leaves that give off a subtle and delicate fragrance. It is nectar producing, to be grown in open ground or in a pot. Its leaves flavour sauces, pizzas, olive oil, or can be used as an infusion. Planting in spring or autumn, harvesting from May to September.

This plant is organic: it comes from Organic Agriculture and carries the AB certification.

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

Oregano grows spontaneously in Mediterranean regions. This perennial herbaceous plant belongs to the Lamiaceae family, like thyme. Its clump habit reaches 40 cm (16in) in height and 30 cm (12in) in width. Oregano produces small pale pink flowers during the summer. It is a nectar producing plant that is particularly useful to plant in the vegetable garden. Hardy and perennial, it can be planted in open 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. Oregano is renowned for its antiseptic, analgesic, and antispasmodic properties.

Harvesting: to 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 preserved by drying or freezing. For drying, hang the stems of Oregano in a bouquet, upside down, in the shade, and then store the leaves in airtight containers.

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