Preparation / Directions:
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. Oregano makes a good border plant. Oregano is closely related to marjoram, but it has a coarser texture and a strong
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