Oregano
Greek oregano is one of the best oreganos for
cooking. This shrubby plant grows 3 feet tall, bearing slightly fuzzy
leaves with a pungent aroma and taste. For milder flavor, try Italian
oregano, which has bright green foliage and grows 2 1/2 feet tall. Oregano
requires especially good drainage. Plants thrive on little to
moderate water. Oil is strongest when the plant is in bud but before
flowers open. Cut back to 4 inches tall in late spring, summer, and fall.
Perennial. Grow two plants of Greek or one of each.
Culinary uses: Beans, cheeses, meats, pastas, pizza topping,
salsas, and vegetables; use sparingly in sauces, soups, and stews.
Growing Oregano
Plants can be started from seeds, divisions or
cuttings. Since different species of oregano will cross pollinate, you may
not get what you expect from seed. Plant in full sun and well-drained soil
after danger of frost has passed, spacing plants or thinning seedlings to
stand 8 to 10 inches apart.
Oregano seeds require some light to germinate, so
cover only slightly with soil. Start seeds indoors and transplant when
temperatures remain above 45 degrees. Oregano plants are widely available
in nurseries and through specialty catalogs.
Oregano likes well-drained soil and full sun. Rich
soil tends to dilute the pungency of the flavor. The flowers should be
pinched to keep the plants bushy and prevent them bolting to seed.
Climate, soil and moisture can cause variation in oregano’s flavor.
Once the plant has reached 4-5", sprigs can bet
taken. Harvesting before the plant bloom ill yield the most flavorful
leaves. Levels of essential oils diminish as the flowers begin to develop.
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