Oregano is used as a primary component of Italian seasoning in pizza sauces, marinara, pasta dishes, roasted meats (lamb, chicken), grilled vegetables, and Greek salads. Oregano produces an essential oil that is extracted for health reasons and it is rich in carvacrol and thymol—compounds known for antimicrobial and antioxidant properties.
Oregano is a hardy perennial herb that grows well in zones 4 -10; the plant will return each year after its initial season.
GROWING OREGANO FROM SEEDS
Growing oregano from seeds is very easy. It is best to start growing them indoors 6 to 8 weeks before the last spring frost. Maintain ambient temperatures between 65°F and 70°F (18°C–21°C).
Pick a well-draining container 6 inches deep. Fill it up with nutritious soil. Add the tiny seeds to the surface mix without covering them, as they require light to germinate. Keep the soil consistently moist and warm around 70°F (21°C). The seedlings will emerge in 10 to 14 days.
Once the seedlings develop two sets of true leaves and all danger of frost has passed, harden them off gradually and transplant them into a sunny garden spot or container with gritty, lean soil. Oregano thrives in full sun and requires minimal water once established. If it gets too much water, the roots will rot. Plenty of sun will help the plant develop a richer flavor when grown in slightly dry, nutrient-modest conditions. Pinch back the young stems regularly to encourage bushy growth and prevent early flowering.
Oregano takes roughly 80 to 90 days (or about 3 months) to grow from seed into a fully mature, full-sized plant.
Once mature, it reaches a height of 1 to 2 feet and can be harvested continuously throughout the growing season.
PEST CONTROL AND AIR FLOW
Ensure good air circulation around the base to prevent powdery mildew. Inspect under leaves for aphids or spider mites, spraying with a sharp stream of water if spotted.
HARVESTING OREGANO
Begin light harvesting 45 to 60 days after starting from seed once the plant is 4 to 6 inches tall (full maturity takes 80 to 90 days). Snip leaves in the mid-to-late morning after the morning dew has dried off. Oregano can also be picked for daily kitchen use. It is advised to snip individual stem tips or strip off lower leaves as needed.
CLEAN TOOLS
Use sharp, clean shears to cut stems about 1/2 inch above a leaf node or branch junction. This encourages two new shoots to branch out, resulting in a bushier plant.
End-of-Season Harvest: Cut the entire plant back to a few inches above the ground before the first hard freeze in late autumn.
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