Fondly known as “the pizza herb”, Oregano is a rather interesting herb friend. This spunky member of the mint family has several impersonators, as well as confusing siblings.

Going by the name of Marjoram when referring to its milder varieties that are of the same genus but of a different species. So technically all Marjoram are Oregano, but not all Oregano are marjoram! Confusing isn’t it? With Marjoram being less pungent and having a more woodsy flavor and warm aromatic taste. With the Marjoram vs Oregano debate creating confusion in the herb and plant world with both professionals and beginners alike, it remains a confusing mess based on whomever you ask.

It originally was native to the hills of the Mediterranean countries as well as western Asia, becoming naturalized over the years to parts of the United States and Mexico. In USDA zones 5-10 it’s grown as a perennial for 3-4 years or more, though sometimes still needing some winter protection in USDA zone 5. In the cooler zones of the northern areas it is often grown as an annual. I have found if in that lower 4 into 5 USDA zones, simply waiting until the first freeze and then covering with an evergreen bough works well for overwintering.

It is believed that Oregano was first grown and used by the Greeks. They believed it to be created and given to them by the goddess Aphrodite as a gift to bring joy to man. Hence where it got its name, the word oregano came from the Greek words oros for mountains, and ganos for joy, meaning “joy of the mountains”. Soon adopted by the Romans who had quickly became fond of its unique taste and the plant’s low maintenance. It was then soon shared throughout Europe and Northern Africa. This herb soon found its way into China where it was used both culinary and medicinally. The Chinese believed it to help with vomiting and stomach issues, as well as fevers.

By the time of the Elizabethan era, oregano was widely used for various things- from encouraging good luck, fortune, happiness and health, to even being worn when sleeping to encourage psychic dreams.

Although documented in gardens in the United States as early as 1806, oregano finally became popular after the Second World War, when soldiers discovered the herb and recipes made with it during the Italian Campaign. This held very true in my family with my grandfather who served in the war, bringing back with him a handful of recipes that have been family favorites since. Interestingly, the pizza-craze that struck the post-war United States caused a 6,000 percent increase in demand for Oregano in the following 20 years. This herb friend is mostly associated today in Italian cuisine, playing a large role in “jazzing up” pasta sauce, pizza, vegetables, grilled meats, and various other dishes such as salads.

Being highly anti-bacterial as well as anti-inflammatory, it is found today in the natural treatment of everything from arthritis, to the super bug known as MERSA. As to whether it really works or not, it remains to be seen.

The most known and common culinary varieties grown are Greek and Italian Oregano.  Their green-roundish shaped leaves have a strong distinctive aroma and a complex flavor, with notes of warm earthy, sharp peppery, pungent bitter, or mint -like taste. It starts as a ground-hugging plant, but easily grows into a two-foot tall plant. With just a few plants, you can be well stocked in both dry and fresh oregano for the year.

Oregano can be started by divisions, cuttings, or by seeds. Since different species of Oregano cross-pollinate, you will often not get what you expect from seeds that you saved yourself, so it is best to buy them from a good reputable seed source. Oregano seeds tend to be almost dust-like, so when starting from seed, sprinkle on top of the soil and gently mist. Oregano seeds need light to help them germinate, so I recommend starting them out in a mini “greenhouse” made from an old plastic lettuce container. Simply mist your newly planted “babies” and the lid and walls of the “greenhouse” after planting and set in a warm sunlit spot. Mist as needed during the sprouting process. Your Oregano should start sprouting in 7-14 days. To see pictures and more detailed directions of using a lettuce container for a mini greenhouse, check out our post Adding Flavor with a Herb Garden: Basil

Wait to begin harvesting until your plants are around 4-5 inches in height. Cutting stems all the way to the the ground will encourage more stems to grow near the base and help achieve a fuller plant. Once established, Oregano plants can be divided and shared with a friend. Plant divisions are the best way to guarantee the same intensity of flavor in all your plants. Like with our herb friend Chives, the centers of the plants, if undivided and left to grow, will dye out, and their stems tend to get very woody.

It prefers a well-drained, light, sandy loam soil with a pH of between 6.5-7.0. Interestingly enough, the climate, soil, and moisture can cause a wide variation to the oregano’s flavor. When grown in rich soils, it tends to dilute the pungency and strength of the herb.

Most Oregano varieties prefer full sun, with the exception of the Golden Oregano, which does best in part sun due to the tendency for its leaves to burn easily. Although in USDA zone 7 or higher all the species tend to appreciate a little afternoon shade. Once planted in a permanent location, try not to over-water your new friend. Wait until the soil is dry to the touch and then water thoroughly, letting the soil dry between watering so the roots have time to “breathe”.

As with most herbs, Oregano tends to have the best flavor before it flowers. Simply pinch off the flower buds to prevent flowering. This also helps keep the plant bushy and stop it from bolting. Oregano enjoys the company of cucumbers as well as most other plants, being one of the few plants that genuinely tries to get along with everyone else in the garden when companion planting. Helping to repel Squash bugs, cucumber beetles, as well as cabbage worms, Oregano not only gets along, but can be a great help to the rest of their garden friends.

If allowed to spread, they provide a natural mulching effect, also helping to preserve beneficial moisture in the soil. They also make a great team when paired with garlic, and planted around fruit trees and grape vines to help ward off pests.

The flower stalks are spiky and bloom in shades of white, pink, or purple, depending on variety. Blooms are enjoyed by bees, while adding a great flavor to the honey. Although normally enjoyed as a culinary herb, Oregano works well as a edging plant, as well as a ground-cover. The smaller Oregano varieties tend to do well in rock as well as alpine gardens. There are several Oregano varieties including Greek Oregano, Common Oregano (which is also called Wild Marjoram), and Golden Oregano. Mexican Oregano, Spanish Oregano, and Puerto Rico and Cuban Oregano are not true Oregano nor part of the Oregano family, but rather imposters used in place of the herb, although unique in their own right. Some Oregano varieties have fuzzy leaves and others smooth.

Whether revisiting an old favorite that your grandfather brought home or trying a new discovery, the flavor of this easy-to-grow herb is sure to add something to your next meal. You’ll be glad you did.

En route to a more flavorful life, the Homesteading Hen