 |
Oregano
|
| Botanical Name |
Origanum hirtum vulgare |
| Origin |
Mediterranean Oregano was originaly grown extensively
in Greece and Italy. Since
Greek and Roman times it has been used with meats, fish, vegetables, and
as a flavoring for wine. Before World War II, Oregano was almost unknown
in the United States. However, its popularity sky-rocketed with the popularity
of pizza. It is sometimes known as the "pizza herb" |
| Growth Habits |
Oregano is a hardy perennial
that grows 2 to 2 1/2 feet tall and produces 3- to 4-inch clusters of small,
white flowers in summer and fall. The leaves are used for flavoring, beverages,
and in perfumes. |
| Season |
Oregano seeds germinate best when they are sown
indoors in flats or cold frames in early spring for transfer outdoors when
temperatures remain above 45°. They can also be sown directly in the garden
when temperatures remain above 45°. |
| Location |
Oregano can be grown outdoors in the open garden
once the temperature averages above 45°.Oregano needs full sun and do best
in light, dry, well-drained, somewhat alkaline soil with a pH between 6.0
and 8.0. |
| Spacing |
Cover the seeds with no more than 1/16 inch of
soil. They usually germinate in eight to 10 days. When the plants are 2
to 3 inches high, thin or transplant them to stand 8 to 15 inches apart.
|
| Tips |
During the early stages of development, control
weeds by cultivating around the base of the plants and water only when leaves
begin to wilt. When the plants are 6 inches high, pinch back the tops to
encourage branching and bushy growth. Leaves and stem tips of oregano can
be cut for use as soon as the plants are 4 to 5 inches high, but their flavor
is best after the flower buds form, just before flowering. |
| Harvest |
To harvest, cut the stem tops down to the first
two sets of leaves. New stems and shoots will grow, producing second and
sometimes third crops. Dry the leaves in a warm, dry, shaded place, and
store them in an airtight container. |
Pizza
Plants