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Oregano

Origanum vulgare

A tough, spreading Mediterranean perennial with pungent leaves. Greek oregano has the strongest flavor. Cuban oregano and Mexican oregano, also common in Florida kitchens, are different plants with similar flavors.

Growing facts

Scientific name
Origanum vulgare
Origin
Mediterranean and western Asia
Plant size
12–24 in spreading clumps
Growth rate
Medium
Sun
Full sun
Soil
Lean, well-drained soil; rich soil gives milder flavor
Soil pH
6.0–8.0
Pollination
Not needed for leaves; pollinators love the flowers
Cold hardiness
Cold-hardy to about -20°F; dies back in hard freezes and regrows
USDA zones
5–10 (struggles in humid summer heat)
Harvest
Light picking about 2 months after planting
When to plant (zones 9–11)
Feb, Mar, Apr, Oct, Nov
When to plant (zones 5–8)
Apr–Jun
Water
About every 5 days once established, without rain; more in heat, in pots and while young
Feeding
About every 45 days
Taste
Pungent, peppery and earthy; stronger when dried
Nutrition
Used in small amounts, so mostly flavor

Is oregano safe to eat? Edible and toxic parts

What you can eat

  • Leaves, fresh or dried
  • Flowers

Toxic parts and cautions

  • Good to know: Culinary amounts are safe. Oregano oil is concentrated and can irritate the mouth, stomach and skin.

Pets: Eating a lot can cause vomiting and diarrhea in dogs and cats. Oregano essential oil is dangerous for cats; don't diffuse it around them.

How to eat and enjoy oregano

  • Pizza and tomato sauce
  • Greek salad and souvlaki
  • Dried oregano in chili and black beans
  • Za'atar (made with Syrian oregano)

When it's ripe

Cut stems once plants are 4–6 in tall. Flavor peaks just before flowering; cut back by half after flowering to keep it bushy.

Storing it

Dries very well: hang bunches in a dark, airy place, then strip and store leaves in a jar.

Oregano varieties (5)

  • Golden · also Golden oregano

    A low, gold-leafed oregano, more ornamental than culinary.

    Taste: Mild

  • Greek · also Greek oregano

    The classic strong culinary oregano with white flowers.

    Taste: Pungent, spicy

    Origanum vulgare subsp. hirtum.

  • Hot & Spicy · also Hot and Spicy

    An oregano with especially strong, peppery bite.

    Taste: Hot, sharp

  • Italian · also Italian oregano

    A cross of oregano and marjoram with a milder, sweeter flavor.

    Origanum × majoricum; less cold-hardy.

  • Syrian · also Za'atar, Syrian oregano

    A silvery, fuzzy oregano used to make za'atar.

    Origanum syriacum; less cold-hardy.

Pests and diseases to watch for

  • Scale insects

    Small bumps, waxy or shell-like, on stems and leaf veins; sticky honeydew and black sooty mold below.

    What to do: Scrub small colonies off with a soft brush.

  • Mealybugs

    White cottony clusters in leaf joints, under leaves and on fruit stems; honeydew and sooty mold.

    What to do: Blast off with a strong spray of water.

  • Aphids

    Clusters of tiny soft insects on new shoots; leaves curl and get sticky.

    What to do: Spray off with water.

  • Sooty mold

    Black, papery film on leaves and fruit that wipes off; it grows on honeydew.

    What to do: Control the insects making honeydew; the mold then weathers away.

  • Spider mites

    Fine pale speckling on leaves, dusty undersides and fine webbing; leaves bronze and drop.

    What to do: Hose the undersides of leaves.

Growing oreganos? Let Gardyn keep track.

Gardyn tells you when your oregano needs water based on your local weather, reminds you to feed and prune in season, and keeps every harvest and photo.

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General guidance, not medical or veterinary advice. Poison Control (US): 1-800-222-1222. ASPCA Animal Poison Control: (888) 426-4435.