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Greek Oregano
Origanum vulgare hirtum


Greek oregano is the superior, true culinary type of oregano prized by Italian and Greek chefs. It is highly aromatic and flavorful, superbly complementing fresh tomatoes or tomato sauces, omelets, marinated vegetables, meat, fish, and poultry. A good container variety. Characteristic dark green leaves with white flowers.


One of the most hard working and useful perennial filler plants that we grow each summer. Glowing green stems are topped with fragrant, airy white blossoms that leave behind fluffy green seed heads that are an amazing addition to any arrangement.


Greek oregano is a must grow for market bouquets. Fragrant, edible plants are also well-loved by pollinators. If seed is sown early enough, this perennial will flower the first year from seed. 


Plant life cycle : perennial
Height: 18-30”
Site: full sun
Days to maturity: 120 days
Plant spacing: 12”
Hardiness: Perennial in USDA zones 4–8
Approx seeds per packet: 200


How to Grow: 


Transplant (recommended): Sow seeds in flats 8-10 weeks before the last frost. Sprinkle seeds on the top of the growing medium and tamp them into the soil mix. Do not cover seeds, as they require light to germinate. Keep moist until germination. Transplant to individual containerswhen seedlings have 4 true leaves. When the danger of frost has passed in the spring, transplant outside, spacing plants 12" apart in rows 18" apart. To keep plants healthy, pinch back new growth, remove any old wood at the end of the winter, and replace the plants every 4 years.


Harvesting : 
Harvest entire stems just as plants are coming into bloom, cutting about 2" above the base of the plant. An established planting can be cut back two to six times during the growing season.


Vase life :  7-10 days.

Greek Oregano

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