Common oregano – Organic

Coming from the same genus as true marjoram (O. marjorana), this aromatic herb native to Eurasia has often been confused with the latter and also has common names which illustrate this close relationship: bastard marjoram, wild marjoram and perennial marjoram. . Unlike marjoram, its oval leaves feature a distinct petiole. Their size is also larger than their parent and their flavor is stronger. Their spicy taste goes wonderfully well with dishes based on tomato sauce, pasta, eggs, meat, fish, eggplant, chili and zucchini.

The zone 4 perennial plant produces reddish, rhizomatous stems with a woody base that spread up to 60 cm wide and stand 25 to 45 cm high. The whole forms a small bush with a bushy habit decorated with panicles of pinkish-purple flowers, sometimes pale pink or white, in summer. These inflorescences are used in herbal teas and potpourris.

Growing oregano requires a well-drained location that has good air circulation. Leaves and flowers are harvested as needed throughout the season. Oregano leaves are one of the rare herbs that gain flavor when dried.

The health effects of oregano are numerous: the thymol it contains helps treat colds, coughs and respiratory problems; in infusion, oregano facilitates digestion and acts as a tonic and diuretic; as a gargle, it is used in the treatment of oral infections; when inhaled, it relieves headaches; in balm or lotion, it relieves muscular and rheumatic pain as well as external injuries. It is also used to relieve painful menstruation, but due to its stimulating effect on the uterus, it is contraindicated during pregnancy.

Number of days for harvest: 85 to 90