Oregano

(Origanum vulgare hirtum

aka O. hirtum)
About Oregano
In Italian, oregano is described as condicio sine qua non and we agree: it's one of that handful of utterly
great flavorings.
In the U.S., oregano is--or was--best known as the characteristic taste of
well-made pizza; we say "or was" because well-made pizza, like wellmade anything, is becoming scarcer and scarcer, and blander and blander,
so it is not hard to imagine folk who really don't know the taste of oregano
even if they eat a lot of pizza (or what passes for pizza nowadays). In any
event, though, oregano has a horde of culinary uses beyond pizza.
(As an example of the sleazy adulteration of modern commercial foodstuffs, consider this
quotation: "Much of the commercially
available dried oregano does not come
from this plant but from a number of
different, often unrelated plants. These
include Lippia graveolens ["Mexican
oregano", related to lemon verbena], L.
palmeri and Origanum syriacum." Swell,
huh?)

According to the Herb Society of America, "The genus Origanum

consists of over 44 species, 6 subspecies, 3 botanical varieties and 18
naturally occurring hybrids, and includes several types of oregano as
well as sweet marjoram (O. majorana) and dittany of Crete (O.
dictamnus)." Moreover, "Carvacrol, a creosote-scented phenol, is the
signature chemical responsible for the sharp, pungent flavor of the
culinary oreganos"--but by no means all Origanum species have
much of it, while several quite unrelated other plants do (and are sold
in various parts of the world as "oregano").

Cultivars
As you begin to see, this is very, very tricky business. Hard as it is to
believe, for example, there are apparently sources selling pot
marjoram (a wildly inferior cousin) as true oregano. But even beyond
basic errors (or frauds) like that, there are many questions about what
"true" oregano is. There are, still according to the Herb Society,
about eight true Origanum species regularly used as culinary
"oregano".
Are we having fun yet? No? Well, skipping over a lot of intermediate
steps, which the curious and patient can re-trace from the links list
given farther below, there seems to us to be only one type of
"oregano" of real interest (not counting true marjoram, which is
usually considered a separate herb--we don't bother with it because it
strikes us as being basically a wimp's oregano, but if you don't like
strong flavors, you might want to grow marjoram instead of, or in
addition to, oregano--its culture is identical.) The Origanum species
of prime interest is usually called "Greek"; that term can, though, include many kinds. What the real oregano

fancier will want is what is often listed as Origanum

heracleoticum, though also sometimes as Originum
vulgare hirtum. As you see, in the scientific name as
we gave it way above, the hirtum distinguishes "true
Greek" oregano from more ordinary kinds, though the
appellation O. heracleoticum seems more reliable as
an indicator (see how messy this is?).
While we're doing this, let's tick down a few other oregano types
that can confuse the seeker after oregano flavor.
The "oregano" often referred to as "Italian oregano", when we
brush aside the seedsmen's puffery, turns out to be Origanum x
majoricum, which is to say a cross between true oregano and pot
marjoram. Naturally, it is puffed as "milder" and "sweeter"
oregano, whereas it is just--as we see it--watered down oregano.
Another type, labelled as "Greek" and called Kaliteri (which, as the seedsmen invariably remind one, is Greek for "the best") is
apparently O. onites, which the Herb Society says is "Turkish oregano/rigani"; curiously, an expert herbalist lists O. rigani as
"Greek oregano", and adds that "In the past, this oregano was often referred to as Pot Marjoram." Well, well. In other words, it's
just another watered-down oregano.
And finally, anything from a nation south of the U.S. that is called "oregano" is almost surely not even an Origanum species at all
(which is not to say that all such stuff is awful--most such plants have some of the same flavoring oil as dominates oregano--but
oregano it is not.
Class adjourned.

In sum, what one wants is "true Greek oregano" with a definite species label of either Origanum
heracleoticum (preferable because most certain) or Originum vulgare hirtum. The end.

Planting
Oregano is notoriously highly variable when grown from seed, so purchase of a plant from a reliable herb
and spice specialist house is almost mandatory, with an emphasis on the "reliable" part (even the seedsmen
get sent false varieties, and we must rely on them to spot those and send us only wnat we really have
ordered).
Oregano is not at all fussy about soil conditions, save the usual requirement that it be well-drained. It has
reportedly a slight preference for lightly alkaline soils, but few worry much about that. As with most herbs,
average to poor soils produce the most concentrated flavors.

Growing
Water sparingly, as with most herbs.
To maintain its vigor, it is wise to divide the plant every few years; autumn or spring are the best times for
division.
This is another herb set back by cooking, and so best added to any dish just shortly before serving it.

Relevant Links

Besides any links presented above on this page, the following ought to be especially helpful.

Oregano and Marjoram (PDF) - a Fact Sheet from the Herb Society of America

Oregano - from Gernot Katzer's immensely valuable Spice Dictionary

Plants For a Future Database: Greek Oregano - lots of data on the plant, and links to yet more

Oregano...or is it marjoram? - a decently researched article

Oregano - a useful summary sheet from Floridata

Formerly listed botanically as

Origanum heracleoticum, Greek
Oregano is one very spicy herb.
It's parent Origanum vulgaris, a
culinary zero, is often
commercially grown and offered as
Greek Oregano. O. vulgaris,
often known as Wild Marjoram, is
an extremely invasive plant with a
pink flower. Origanum vulgaris
hirtum is the true Greek Oregano
with flavor so intense it numbs the
end of your tongue when fresh,
and like all culinary oreganos, the
flower of Greek Oregano is white.

In the 1940's, a lot of interest in foreign cuisine was generated by the soldiers
who returned home from the war. They had experienced different foods that
were spicier, and, yes, even more flavorful than Mom's pot roast. True, there
were some ethnic groups at that time who grew some spicy Oreganos, but most
of us didn't have a clue.
Unfortunately, when we did start growing Oregano in our gardens, it often took
over, invading our herb gardens, our lawns, and our flower beds. Even worse, it
had no flavor except that of grass. The seeds we were sowing were easily
collected from the wilds of the Mediterranean where Oregano covered the
mountains (Oregano, loosely interpreted from the Greek, means Joy of the
Mountain). This rampantly growing plant is what we now refer to as Wild
Marjoram. It has a pink flower which is great as a dried flower, but even so,
there are much better behaved ornamental Oreganos to grow for flower
arranging. Like Wild Marjoram, they also have no flavor. Eventually, a flavorful
sub species of this Wild Marjoram made its way to America from Greece; and ,
quite naturally, we called it Greek Oregano. Originally given the botanical name
of Origanum heracleoticum, its correct botanic handle now is Origanum vulgare
hirtum. Origanum vulgare is the botanic name for the Wild Marjoram with the
pink flower and no flavor. So our tasty Greek Oregano is a wild child (hybrid) of
the flavorless Wild Marjoram. Hirtum means hairy, which helps to distinguish it
from the Wild Marjoram, as long as you have the two side by side.
Fortunately, there is an easier way to tell which is which: just taste them. About
15 years ago, I was giving an interview to a magazine writer and I told her that

Greek Oregano is so spicy that fresh leaves numb the end of your tongue. She
liked that and used it in her magazine. It must have struck a true note with
many, because I see that descriptive phrase used often to describe this plant. If
you purchase your Oregano at a nursery, rub the leaf, if you don't get a
wonderful waft of fragrance, put it back

Those little hairs on the plant's leaves and

stems are an indicator of what the climate
is like in its home town. The hairs provide
shade for the plant and slow down
transpiration ( or water loss) from the plant.
This allows the plant to survive some pretty
hot, dry weather. The more of these little
shade providers, the grayer the plant. That
is why many gray leaved plants are tops on
drought tolerant lists.

Conversely, these plants can be difficult to grow in areas of heat and humidity or
excessive winter rain. Humidity can be dealt with somewhat by planting in raised
beds or containers and by giving the plants plenty of space between them for air
to circulate. Well drained soil will help during periods of excessive rain, and
raised beds filled with organic topsoil and compost are good for this also.
Anywhere puddles form after a rain is probably not a great place for Greek
Oregano. And, like most herbs, six hours of sun is preferable to fully develop
those mouth watering flavors. In hot summer areas, afternoon shade can cut
down on watering and stress to the plant. And mulching is always a good
practice to improve the soil and help keep root zone temperatures moderate. Any
stress a plant goes through, such as parching and watering and parching and
watering, will invite insects and disease.
Greek Oregano, like other members of the Lamiaceae family, most notably
Mint, has two growth phases. The first occurs as the plant awakens from its
winter dormancy. The soft tender shoots push up from the ground and reach
eagerly for the sun; they continue upwards for a month so and then begin
making flower heads. By the first of summer, they will be in full flower. The
flowers of Greek Oregano and other culinary oreganos are white and fairly
unexciting. Some culinary Oreganos, like Italian, Sicilian and Cretan, have
flowers that can be used for crafts such as herbal wreaths. These plants have a
smaller, waxier leaves on the flower stem that hold up better than the hairy, soft
leaves of Greek Oregano when dried. They also have tighter flower heads that
hold up better when dried. Cutting the plant's stems often will discourage
flowering and encourage fresh growth and bushiness. It can be mowed or
sheared to within two inches of the ground when harvesting or maintaining the
garden, usually at least three times a year in our long growing season. When a
plant is flowering, it is not making new leaves and the pickings can become
slimmer and less flavorful. Around the middle of summer, the plant decides it has
made enough flowers and begins its second phase of growth. This is a lateral
growth that allows the plant to increase in diameter. Fortunately, it continues to
grow upward as well. Giving the plant soft loose soil to spread into will encourage
the runners to seek new ground.
Greek Oregano has a strong flavor but it doesn't hold up well to prolonged
cooking, especially when used fresh. Harvest fresh leaves right before you are
going to use them. Wash them and pat them dry. If you are harvesting several

hours ahead of time, wash them, pat them dry, and wrap in dry paper towels and
refrigerate. They will keep a few hours this way. Or whole stems can be placed in
a glass or, even better, an attractive vase of water. This is a fun way to prepare
for a meal. Pick several kinds of cooking herbs and make a culinary bouquet.
Aromatic sprigs of Rosemary, Greek Oregano, Winter Savory, and Basil waiting
close by will make both the creative and digestive juices flow. Greek Oregano
chopped and mixed with garlic, salt, and olive oil makes a great marinade for
pork, beef, or roasted potatoes. Add a little Rosemary to the marinade and use it
on poultry.

Dried Greek Oregano is a great way to get through the winter blues. It can be
used for herbal marinades or can be added near the end of cooking to any
tomato based sauce, saut, stir fry, or egg dish. Try a sprinkle of dried Greek
Oregano on your next grilled cheese sandwich. Fresh or dried Oregano can also
be combined with other herbs to make a herb crusting mix for pork chops,
tenderloins, or chicken breasts or a savory herbal marinade. When substituting
dried herbs for fresh herbs, one tablespoon of fresh herbs equals about one
teaspoon of dried herbs. Small amounts of Greek Oregano can be dried any time.
Usually just laying the clippings left over from dinner's harvest in a ceramic bowl
will do the trick. But to harvest for winter use it is easiest to dry all that will be
needed at one time. Four to six weeks before the first frost, cut the herb back to
about three inches above the ground Allow the plant to regrow and then, before
frost, cut long stems (6 to 8 inches), tie in small groups, and hang out of
sunlight in a warm room. Check often and, when crispy dry, store whole stems in
glass jars in a dark cupboard or pantry. Leaving the leaves on the stems will
preserve more flavor than stripping the leaves and grinding them into a powder.
Greek Oregano can also be pureed with a bit of olive oil and frozen. Freeze flat
in pint size zip lock bags. Because the olive oil doesn't freeze, sections of this
frozen pesto can be easily broken off and used.
Fresh, dried, or frozen, Greek Oregano will set your taste buds humming.

Which Culinary Oregano is right for you?

Use our flavor and intensity chart to select the Culinary Origanum most intriguing
to you. Flavor is measured with 1 being close to Sweet Marjoram and 10 being
close to Greek Oregano. Intensity is how it numbs your tongue, with 1 being mild
and 10 being the spiciest. While Sweet Marjoram is included in our table, we
advise that you direct seed this tender perennial; therefore, we do not offer it for
sale.
PLANT NAME

FLAVOR

INTENSITY

10

10

Origanum maru
Syrian Oregano

Origanum tyttanthum
Khirgistan Oregano

Origanum marjorana
Sweet Marjoram

Origanum onites
Cretan Oregano

10

Origanum x majoricum
Italian Oregano

Origanum x marjorana
Sicilian Oregano

Origanum vulgare hirtum

Greek Oregano

What about other plants with Oregano flavor?

The following plants have all had the Oregano tag added to their common name
because, even though they are not true origanums, they contain that special
'Oregano' flavor.
Plectranthus amboinicus, Cuban Oregano
Monarda menthaefolia, Oregano de la Sierra
Lippia Graveolens, Mexican Oregano
Poliomintha longifolia, Southwestern Oregano
These, along with our true Origanums, represent the world.
Greek Oregano is one of the six plants included in our Kitchen Herb Garden Six
Pack.
This plant is often available in plug trays. These trays hold 128 of all the same
plant. They are a great low cost way to fill a lot of space. Each cell is 3/4 of inch
by 3/4 of an inch. Check here to see if Greek Oregano Plug Trays are available.

22000
add

Cultural Information
Height: 2 Feet
Hardiness: Perennial
in Zones 5-11

/orivulgarehirtum.

Greek Oregano

$4.95 per 3 inch pot

Flower Color: White

Characteristics: Full Sun, Herbaceous,
Water Conserving

Quantity

Uses: Culinary, Fragrant

View Other Oreganos

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