Greek oregano is the superior, true culinary type of oregano prized by Italian and Greek chefs. It is highly aromatic and flavorful, superbly complementing fresh tomatoes or tomato sauces, omelets, marinated vegetables, meat, fish, and poultry. A good container variety.
Family: Lamiaceae
Native: Asia, Europe, and the Mediterranean region
Hardiness: Perennial in USDA zones 4–8
Exposure: Full sun
Plant Dimensions: 18"–24" tall, 12"–18" wide
Variety Info: 1 ½" long oval, gray green, fuzzy leaves. Small white or pink flowers bloom from summer to fall. Stalks become woody with age.
Attributes: Deer Resistant, Drought Tolerant, heat Tolerant, Good for Containers
When to Sow Outside: 2 to 4 weeks after your average last frost date, when temperatures are warm and settled, and as late as 2 months before your first fall frost date.
When to Start Inside: RECOMMENDED. 6 to 8 weeks before your average last frost date. Optimal soil temperature for germination is 70°–78°F.
Days to Emerge: 7–14 days
Seed Depth: Press into surface
Seed Spacing: A tiny pinch of seeds every 12"
Row Spacing: 18"
Thinning: When 2"–3" tall, thin to 1 every 12"
Harvesting: Cut stems when needed after the plant is at least 6" tall, leaving 4–6 pairs of leaves on the plant. Some oregano aficionados claim the best flavor comes just before the plant flowers. Pruning the stems also encourages fullness and fresh, new growth on the plant.
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