Oregano: varieties, growing and uses

How to create your own herb-growing space

Start an oregano corner with one green kitchen plant and one variegated choice. Compare small sprigs' fragrance beside your tomatoes. Appearance and culinary character do not automatically match. Spectacular ornamentals may be beautiful without making the best sauce herb.

Choose a suitable growing position

A stone or raised edging can be a good position if it truly lets water drain away. Loose stones on wet clay do not automatically change drainage. Test where rainwater collects and choose a pot if unsure. Give newly planted oregano enough water to root; drought tolerance does not develop on planting day.

From plant to kitchen

Make small dried supplies while another plant flowers. Harvested shoots beside flowering clumps inspire. Taste identical simple sauce plain, with fresh leaf and with dried leaf. Use modest amounts: full tablespoons of each make comparison crude.

Plan the next harvest

Label Syrian oregano with its botanical name. A different species also means checking that specimen's hardiness and care. Do not automatically apply ordinary oregano's properties to every relative.

Scent, flavour and use

Strong, spicy and somewhat thyme-like; usually more pungent than sweet marjoram. Dried leaves are a familiar seasoning with tomato.

Care, cutting and harvesting

Full sun and well-drained soil. Established plants tolerate drought better than newly planted ones.

Light maintenance during growth and removal of spent stems. First check where living leaves and new growth are.

Snip green shoots, preferably before full flowering for leaf quality. Dry small bunches with good airflow and store only when completely dry.