Oregano (Origanum vulgare)
Oregano
originates from the Mediterranean and is closely related to marjoram.
Its pungency is in direct proportion to the amount of sun it receives.
It grows to a height of about 8 inches with woody stems and dark
green leaves around 3/4 inch long. Small, white flowers are borne
on long spikes.
Cultivation
The plant demands a well-drained soil in full sun. Plant seeds
in warm soil in late spring or in pots or seed trays under glass
in mid-spring. Plants can be moved outdoors when the temperatures
are expected to remain above 45 degrees. Oregano is best treated
as an annual in cold climates where it will not overwinter well.
When grown as a perennial, roots should be divided every 3 years
for best growth and flavor. Older plants It will do well as a
potted plant as long as it receives lots of sun. As with most
herbs, remove dead wood and flowers as necessary.
Harvesting
Begin harvesting the leaves
and stem tips when plants are 4 to 5 inches high. The flavor will
improve after the flower buds form, just before flowering. To
harvest, cut the stem tops down to the first two sets of leaves.
New stems and shoots will grow, producing second and sometimes
third crops. Dry the leaves in a warm, dry, shaded place, and
store them in an airtight container.
Uses
For the best flavor, add oregano in the last few minutes of cooking.
The flavor can become bitter if cooked more than 30 minutes. Add
it to salads, casseroles, soups, sauces, pates and poultry dishes.
Dried oregano is especially good with tomatoes, beans, eggplant,
zucchini and rice dishes such as pilaf and risotto.
