Growing, Harvesting, and Storing Oregano | Herb Gardening Know How

Oregano is a great herb to try if you're just starting out as it is easy to grow and is a perennial. I love that it creates an edible garden while also acting as a repellant against biting insects. It is also known as wild marjoram and grows similarly to marjoram. 

Oregano has traditionally been used to reduce fevers and relieve cramps by taking as a tea. This herb has been said to also help with bronchitis, measles, mumps, upset stomach, anxiety, and irregular menstruation. Topically, oregano oil has been said to help with seizures when applied to neck, spine, chest, throat or temples. For tea, add 1 tsp dried oregano leaves to 1 pint boiling water and let steep for 30 minutes up to 3 times per day. As with all treatments, please check with your doctor before self administering. This herb contains Thymol, which can be an antiseptic.

As we look to culinary uses, oregano has been using in cocktails as a bitter as well as multiple types of food. Known best for use in Italian dishes, it goes well with eggs, cheese, and most meats or poultry, as well as salads and soups. 

Growing oregano is very easy. While you can plant either in the ground or in a container, I would recommend ground planting as it will grow taller and be heartier this way. Oregano is a perennial plant that grows up to 2 feet tall. Leaves or stems may be harvested at any time, though they produce small flowers that can vary in color if left to themselves. Oregano is best paired next to cabbage and broccoli to repel the cabbage butterfly, but seems to have a beneficial effect on most vegetables for both flavor and growth. It does not pair well with mint or raspberries as the rapid spread of both can overwhelm oregano. 

Oregano is a member of the mint (lamiaceae) family and is a full sun plant. This means 8-10 hours of sunlight a day. It will still grow with much less sun, and even mostly shade, however, your plant growth will be stunted and you may need to wait quite a bit longer to harvest. It grows well in zones 4-10. You will want to plant seeds 8-10 inches apart after the last frost of the year or begin indoors 6-10 weeks before last frost. Oregano can be started from cuttings or seeds as well as partial plants if thinning out an overactive spreading oregano plant. Water regularly, but ensure well drained soils and allow soil to completely dry between waterings.

Pinch or trim oregano after it reaches 4" tall to promote a bushier plant and avoid legginess. This will make the plant look healthier and produce more. Regular harvest or trimming will encourage growth. 

You can pick off the individual leaves, pinch back stalks to 4" above ground, or cut the entire stalk. Cut off  the smaller stalks at their bases with a sharp scissors. When trimming, be sure to leave ~1/3 plant to promote future growth. Harvest more lightly the first year to ensure the plant comes back the following year. Stop harvesting in early fall. Cut back dead stems in the spring. Divide plants in late spring if desired. 

Once you've picked your oregano, either use immediately, refrigerate for up to 3 days or dry. A few methods of drying oregano can be used. Keep in mind that drying will reduce flavor, but will be much more flavorful than store bought herbs.

• Dehydrator - follow manufacturer instructions (likely 7 hours at 100 degrees)

• Baking at 350 until crisp
• Hang Dry - Hang oregano stalks upside down until dry
• Lay flat on cookie cooling rack, turning periodically until crisp.

Store in airtight container in freezer for best flavor or simply an airtight container. We grind our oregano, but you can store whole leaves or crumble to desired texture. 

For great recipe ideas view Thrifty Cooking posts.

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