Oregano

Origanum vulgare

Common oregano is also known as wild marjoram. It is a herb with a characteristic flavour that we use in the preparation of salads, meat dishes and pizza. It adds to Provençal-type spice blends. It increases appetite and has a disinfecting effect. Oregano originally comes from lower elevations around the Himalayas, from Asia Minor, the Caucasus and Iran, but later spread to America and Europe.

How to Grow Oregano

• It requires a drier and warm location, nutritious and well-drained soil. During the growing season it requires regular watering and fertilising. It requires regular harvesting, weeding and loosening of the soil around the plant. If you don't keep it under control, it will very quickly overrun the entire bed. Oregano grown in a container should be brought indoors to a slightly heated room for winter.

• Sow seeds in April indoors, or at the end of May in their permanent location. Oregano is susceptible to damping off, so transplant pre-grown seedlings only after the frosts have passed. Indoors, maintain a minimum temperature of 15 degrees for seedlings. Don't overwater seedlings to avoid encouraging mould growth. Transplant at the two-leaf stage.

• The most suitable is a permeable, loamy-sandy growing substrate.

• In summer, apply fertiliser once every 14 days at the recommended dose of special liquid fertiliser (preferably organic), diluted in water.

• Plants can be affected by root rot with excessive watering. They can also be attacked by spider mites and aphids.

• We can harvest fresh leaves continuously. From June to September, in sunny weather, harvest the flowering tops without fruits. Store for only one year. After a year it loses its aroma.