Oregano

Latin name: Oreganum Heracleoticum

🌱 Days to Sprout: 7-21 

😋 Plant food: after true leaves 

✂️ No thinning required

🍅 Days to Maturity: 80-90

💡 Light Zone: Minimum

📏 Plant Size: <1 ft

💚 Care Level: Intermediate

Oregano is native to the Mediterannean and western Asia. Ancient Romans and Greeks viewed it as a symbol of joy and happiness, and used it to make crowns for the bride and groom on their wedding day.

Oregano has a bold and bright flavor with earthy and minty notes. It is rich in antioxidants and has anti-inflammatory properties. Young stems are more delicate and edible, while more mature stems grow woody.

Oregano is popular in Mexican and Mediterranean cuisine, adding a refreshing flavor to sauces, pizza, marinades, and dressings. Add it at the end of cooking to maximize flavor. Beyond cooking, Oregano’s oil can be used as a topical antiseptic to soothe sore throats and help ward off common colds.

💡Temperature: Oregano prefers cooler temperatures (60-70°F).

✂️ Pruning: Remove leaves with brown spots if they appear. Check the roots monthly and trim any that are brown or extending past the yPod. 

🔎 Plant Health: Spider mites are a common pest, but you can use our prevention and treatment tricks to keep pests at bay! 

🌿 Harvest: Harvesting frequently after the plant reaches at least 8 inches tall helps prolong the plant's life. Pinch off individual leaves, or use clean shears to cut stems above growth nodes. Leave ⅓ of the plant to ensure it continues growing.

Recipe Source: Food and Wine

• 3/4 cup raw pistachios (about 4 ounces), coarsely chopped

• 2 garlic cloves, chopped

• 1 anchovy fillet, chopped

• 1/2 cup oregano leaves, coarsely chopped

• 2 tablespoons fresh lemon juice

• 3/4 cup extra-virgin olive oil

• Salt

• Freshly ground pepper

1. Preheat the oven to 350°F.

2. Spread the pistachios in a pie plate or pan and toast in the oven until lightly browned, about 5 minutes. Let cool completely.

3. In a food processor, combine the pistachios with the garlic, anchovy, oregano, and lemon juice. Pulse to chop.

4. Add the olive oil and pulse to form a coarse sauce. Season with salt and pepper.

Tip: The pesto can be refrigerated for up to 4 days.

Our Plant Health & Nutrition Team thoroughly tests each variety we offer to bring you the most flavorful and high-quality plants. We regularly rotate our plant portfolio, so please note, availability varies.