🌿 Oregano

Oregano, also called wild marjoram, is a hardy, aromatic perennial and a staple of Italian, Greek and Mexican cooking. It makes dense, spreading clumps, produces masses of pink flowers loved by bees and butterflies, and needs little care.

Greek oregano (Origanum vulgare subsp. hirtum) has the strongest flavour, while golden and variegated forms are ornamental. In poor, dry, sunny places it develops the most intense flavour. Sweet marjoram is tender and best grown as an annual.

Varieties to try

Greek oregano (strong flavour, hardy)Compactum (neat, low-growing)Aureum (golden leaves, mild)Country Cream (variegated)Kent Beauty (ornamental, trailing pink bracts)

Plant potted oregano from March to October in a sunny spot with poor to moderately fertile, well-drained soil. Space 30–45 cm apart. In heavy soil, mix in grit or plant in a raised bed or container. Seed can be sown on the surface of seed compost in April–May at 15–18°C, but plants vary.

Divide existing clumps in spring, replanting rooted pieces, or take cuttings in early summer. Water in until established; after that, it needs little care. Oregano makes an excellent edging plant along a path.

Top tips

• Plant in full sun.
• Choose Greek oregano for flavour.
• Divide clumps in spring.
• Avoid rich, wet soil.

Oregano is easy and low-maintenance. Water only in extended drought, and don’t feed. Cut back stems to 5 cm in late autumn or early spring to refresh growth, and trim after flowering to keep plants compact.

Divide clumps every 3–4 years as the centre becomes woody. Oregano can spread by creeping roots in rich soil. Aphids and mint rust occasionally appear. Wet winter soil may rot the roots, so provide good drainage.

Top tips

• Cut back in early spring.
• Divide every 3–4 years.
• Don’t overwater.
• Trim after flowering.

Watch out for

AphidsMint rustRoot rot in wet soilSpider mite under glass

Pick sprigs from spring, choosing the fresh tips, with the flavour peaking just before the plant flowers in midsummer. In the first year, pick lightly. Cut stems with scissors, leaving enough foliage for regrowth.

To dry, cut stems just before flowering in the morning after dew has gone, and hang bunches in a warm, airy place. Leaves dry on the stem easily. The flowers are edible and attract many pollinators.

Top tips

• Pick tips regularly.
• Peak flavour is just before flowering.
• Hang to dry.
• Leave some flowers for the bees.

Oregano is essential on pizza, in tomato sauces, with grilled meat, in Greek salad, and in marinades, bean dishes and roasted vegetables. Its flavour becomes more intense when dried, and it stands up well to cooking, so can be added early.

Fresh oregano keeps for a week in the fridge, wrapped in damp paper. Dried oregano keeps its flavour for a year or more in a sealed jar, and is stronger than fresh. Freezing in oil ice cubes also works.

Top tips

• Dried is stronger than fresh.
• Add early in cooking.
• Sprinkle on pizza and salads.
• Hang bunches to dry.