Bold, peppery, and sun-loving, oregano is the backbone of Mediterranean cooking and one of the easiest herbs you'll ever grow.
Oregano has been flavoring kitchens around the Mediterranean for thousands of years, prized by the ancient Greeks who believed it symbolized joy and happiness. Its name literally means 'joy of the mountain' from the Greek oros and ganos - a nod to the wild hillsides of Greece and Turkey where it still grows freely today.
Its flavor - warm, slightly bitter, intensely aromatic - actually intensifies when the leaves are dried, making it one of the rare herbs that performs as well out of the garden as in it. Greek and Turkish varieties tend to carry the boldest punch, while Italian types lean a touch milder and sweeter.
Plant oregano in well-draining soil with plenty of sun - it truly thrives on a bit of neglect. Set transplants 12-18 in apart after the last frost, or direct-sow indoors 6-8 weeks before your frost date. Avoid rich, heavily amended soil; lean ground produces more concentrated essential oils and better flavor.
Once established, oregano is notably drought-tolerant and rarely needs supplemental fertilizing. Pinch back flower buds as they appear to keep the plant focused on leafy growth. Cut stems back by one-third after the first flush of growth to encourage bushy, full plants. In Zones 5-6, a light mulch over winter will protect the roots.
Flavor peaks just before the plant flowers, when essential oil concentration is at its highest. If your oregano does bolt, don't panic - snip off the flower heads and the plant will redirect energy back into foliage. The small purple-white blooms are also edible and make a pretty garnish.
Oregano grows best in full sun.
Give it about 1 in per week, allow soil to dry between waterings.
Oregano is usually ready in 80-90 days from seed; harvest sprigs anytime once stems reach 4-5 in.
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