Herbs - Oregano Greek
Great for drying or fresh use. Bushy, woody based perennial has large light green leaves with a very spicy peppery flavor, the strongest of all oreganos. Use fresh or dried leaves in sauces, soups, tomato dishes, and as a seasoning for many Italian recipes. Combines well with thyme, garlic, and parsley.
Oregano's name means "joy of the mountain" from the Greek work oros, meaning mountain and ganos meaning joy. Ancient Greeks and Romans made poultices from oregano leaves to relieve sore, achy muscles, reduce swelling and for relief from spider and scorpion stings. Their use today is more culinary than medicinal.
The best taste for oregano leaves is right before the plant flowers. When you see buds developing, start your harvesting. If allowed to flower, the herb can taste bitter. You can pick for fresh use anytime after the plant reaches 8" in height and continual picking will prevent rapid flowering, but most prefer to use oregano in a dried form. Drying mellows and deepens the flavor and reduces the bitterness. Dry on screens in a warm, dry place. Test for dryness by crushing a leaf between your thumb and finger. It should have a crispy, crackly sound and feel. Remove the leaves from the stems and store in glass jars. Crush the leaves before adding it to recipes.
Companions to -- Most garden plants; said to enhance most vegetables.
Spacing -- 12 - 24" apart
Exposure -- Sun / Shade
Mature Size -- 80 - 90 days
Feature -- Strong Flavor
Soil pH -- 5.5 to 7.5
Water Usage -- Average
Time to plant in garden -- When danger of frost has passed.
Growing Tips -- This herb enjoys hot and sunny weather and average, well-drained soil. When plant reaches 6" in height, you can begin to harvest sprigs. This will keep the plant bushy and producing more. The flavor is the strongest right before the plant flowers.
Fertilizer -- 5-10-5 at recommended rate when planted. Additional feedings are usually not needed.
Helps repel pests? -- Said to repel/deter white flies and aphids