Greek oregano
Origanum vulgare subsp. hitrum 'Greek'
Perennial
A lovely herb for sun or partial shade. Greek oregano produces leaves with a fine, spicy flavour which is well regarded by cooks and chefs. The summer flowers are also edible, but leave some on the plant… like all oreganos they’re brilliant for pollinators.
Grow Plant out seedlings into well-drained soil in sun or part shade once they are well established in their pots.
Greek oregano is a lovely plant to grow in a culinary herb garden. It also looks fabulous with ornamentals in borders - especially planted with lavender and grasses. And it’s quite happy in a pot, so you don’t even need a garden to grow oregano for the kitchen.
Sow March-May indoors for healthy seedlings that will be ready to plant out in early to mid-summer. Keep the seeds damp, but not wet and make sure there’s good ventilation - still, damp air doesn’t make for good germination. Grow on in a sunny position and prick out into individual pots once the plants are large enough to handle.
Uses The leaves can be picked fresh and added to salads, pizza and pasta sauces. The flavour pairs well with a mild, salty cheese like feta and with tomatoes, courgettes and other summer vegetables.