Origanum vulgare, known as “mountain delight”, is commonly referred to as cooking oregano or Turkish oregano. Oregano is a close relative of Marjoram and is also known as Marjoram Pot. The taste of oregano is similar to the taste of spicy marjoram and has more mint color. Greek oregano, a subspecies of hirtum O. vulgare, is recommended as the best type of oregano for cooking. Oregano is a semi-hardy perennial plant that can grow outdoors as an annual or indoors as a perennial. Greek oregano, which blooms in early summer, has pink, white or purple flowers, dark green leaves in contrast to the most fragrant, and slender, square, woody, branched stems. Greek oregano has branched roots and grows in a mass. Greek oregano, used worldwide in Italian, Mexican and Spanish cuisine, along with basil and marjoram, is one of the three essential ingredients in Italian cuisine.

Greek oregano grows 24 inches (60 cm). Cultivation requirements: It has the best performance in light, rich and well-drained soil. It needs full sun and a safe place. Do not over-irrigate and allow 1 inch (2.5 cm) above the soil to dry between waterings. Chop the flowers to make them a shrub. Do not fertilize too much. Buy young plants or cuttings for propagation, as the aroma of oregano that starts from the seed can be frustrating. Start new oregano plants by layering the stems of existing plants. Pin the stem, cover with soil and keep moist until you see new growth. Transplant new plants into pots or their new location.

Greek oregano needs at least 5 hours of sunlight a day. If you are growing peppermint on the ledge, wrap it regularly to make sure all sides receive the same amount of light. Oregano can also be grown in fluorescent light. Hang the lights 6 inches (15 cm) above the plants and keep them on for 14 hours a day.

In the garden, plant oregano with broccoli to prevent the cabbage moth. It is a useful companion for all plants, improves both taste and growth. Oregano can be grown in garden pots as well as in the soil. In the kitchen, use it in pizza, tomato sauce, pasta, savory soups, omelets, cold bean salads, marinades for a variety of meats, cheeses and eggs, and tasteless vegetables such as zucchini, green beans, eggplant, potatoes, and mushrooms. . dishes. Oregano goes well with garlic, thyme and basil. You can pour oregano butter on fish and oysters just before serving or cooking. Oregano has a strong taste, so use it sparingly and add it in the last 10 minutes of cooking.

To harvest, select small branches if needed. Oregano can be stored by drying. To dry, remove the plants 1 inch (2.5 cm) from the ground, tie the plants in bunches, and hang in a warm, dry, shady place. Once the leaves are dry, remove them and keep them in a tight container.

Source by Gwen Stewart