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Oregano
Oregano
Oregano (Origanum vulgare)
Oregano originates from the Mediterranean and is closely related to marjoram. Its pungency is in direct proportion to the amount of sun it receives. It grows to a height of about 8 inches with woody stems and dark green leaves around 3/4 inch long. Small, white flowers are borne on long spikes.
Cultivation
The plant demands a well-drained soil in full sun. Plant seeds in warm soil in late spring or in pots or seed trays under glass in mid-spring. Plants can be moved outdoors when the temperatures are expected to remain above 45 degrees. Oregano is best treated as an annual in cold climates where it will not overwinter well. When grown as a perennial, roots should be divided every 3 years for best growth and flavor. Older plants It will do well as a potted plant as long as it receives lots of sun. As with most herbs, remove dead wood and flowers as necessary.
Harvesting
Begin harvesting the leaves and stem tips when plants are 4 to 5 inches high. The flavor will improve after the flower buds form, just before flowering. 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.
Uses
For the best flavor, add oregano in the last few minutes of cooking. The flavor can become bitter if cooked more than 30 minutes. Add it to salads, casseroles, soups, sauces, pates and poultry dishes. Dried oregano is especially good with tomatoes, beans, eggplant, zucchini and rice dishes such as pilaf and risotto.
Oregano
Origanum vulgare
Labiatae family Language and mythology The name oregano is derived from the Greek oros meaning 'mountain' and ganos meaning 'joy.' The plant grows wild in the mountains of Greece and is commonly called wild marjoram. The Greeks used it as a poultice for wounds, and Pliny recommended it for scorpion and spider bites. The colonists brought it to America, where it escaped into the wild. Description Oregano's creeping rootstock produces square, hairy, erect, purplish stems. The purple to white flowers are 1/4 inch long, two-lipped, tubular, and in terminal spikelets. The leaves are opposite, ovate, and up to 2 inches long. The fruit is comprised of four seedlike nutlets. Plant type and hardiness Perennial; hardiness zone 5. Height and width Height 12 to 24 inches; width 10 to 20 inches. Light and soil Full sun; well-drained, average soil with a pH of 6.8. Pests and disease Root rot, fungal disease, spider mites, aphids, and leaf miners. Cultivation Take cuttings of new shoots (about 3 inches long) in late spring once the leaves are firm enough to prevent wilting when placed in sand. Plant well-rooted cuttings in the ground about 12 inches apart or plant outside in pots. If seeds are used, sow them in a seedbox in spring; plant outside when seedlings are 3 inches tall. Cut out old wood that becomes leggy at the end of winter and replace plants every four years or so to prevent legginess. Companion planting Oregano attracts honey bees, which pollinate other flowering plants. Propagation method Seeds, cuttings, and root division, all in spring. Bloom time and color July to September; purple to white. Harvesting Harvest in summer or early autumn, just before the plants are in full flower. Cut the stems with flower heads attached and hang upside down in a cool airy place. Catch the leaves that fall as the plants dry. Strip leaves and flowers after they are crispy and dry. Store in an airtight container for many months for a pungent and flavorful herb. Oregano also can be frozen in ice cube trays or frozen fresh in foil for use within two weeks. Herbal uses Cosmetic, culinary, decorative, and medicinal.
Oregano is used in bath oils and sachets to help relieve aches and stiff joints. Fresh or dried leaves flavor tomato sauce, vinegar, butter, omelets, quiche, bread, marinated vegetables, beef, poultry, game, onions, black beans, and zucchini. Dried flowers are used in decorative arrangements and for fragrance in potpourris. Fresh sprigs are used to make wreaths. Oregano also is used to make red dye. It has attractive flowers and can be grown in containers. It is said to have some medicinal qualities. Garden notes With its low compact growth, oregano makes a good border plant. Once in bloom, our plants produced flowers throughout the growing season. We kept the plants pinched back to encourage bushier growth. Oregano is closely related to marjoram, but it has a coarser texture and a stronger flavor.
Oregano
Other names: Origanum vulgare, wild marjoram, Mexican wild sage
Parts Used:
Culinary uses: Oregano is a well known herb because of pizza. It is also known for its use in spaghetti sauce. Oregano is a flavorful addition to beef or lamb stews, gravies, salads, or tomato juice.
Try Zucchini squash sliced into 1/2-inch slices, dipped in egg, rolled in a mixture of cracker crumbs, oregano, and salt; then pan-fried.
Other uses: Expectorant, digestive aid, mild tranquilizer, and menstruation promoter
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