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Herb Of The Week - Oregano - Growing

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About oregano and growing it, from Garden Guides. They also sell a

booklet called " Growing and Using Oregano " which talks about growing

Oregano from seeds or plants, in hanging baskets or window boxes, in

rock gardens, indoors or outdoors and it includes dozens of recipes

 

They've got a fun web site to visit :)

 

*Smile*

Chris (list mom)

 

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Hardy in Zones 5 -9

 

Oregano is classified in the division Magnoliophyta, class

Magnoliopsida, order Lamiales, family Labiatae.

 

A plant of the family Labiatae (mint family), Origanum vulgare, also

called Spanish thyme and wild marjoram, is the usual source for the

spice sold as oregano in the Mediterranean countries and in the United

States.

 

In Spain and Italy many other Origanum species are also grown as

oregano. A related herb (Coleus amboinicius) of the same family, called

suganda in its native Indomalaysia, is known as oregano in the

Philippines and Mexico, where it is a popular flavoring. Several other

herbs also provide spices called oregano, e.g., species of Lippia and

Lantana of the verbena family.

 

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http://www.gardenguides.com/herbs/oregano.htm

Oregano

(Origanum vulgare)

 

Oregano originates from the Mediterranean and is closely related to

marjoram. Its pungency is in direct proportion to the amount of sun it

receives. It grows to a height of about 8 inches with woody stems and

dark green leaves around 3/4 inch long. Small, white flowers are borne

on long spikes.

 

Cultivation

 

The plant demands a well-drained soil in full sun. Plant seeds in warm

soil in late spring or in pots or seed trays under glass in mid-spring.

Plants can be moved outdoors when the temperatures are expected to

remain above 45 degrees. Oregano is best treated as an annual in cold

climates where it will not overwinter well. When grown as a perennial,

roots should be divided every 3 years for best growth and flavor. Older

plants It will do well as a potted plant as long as it receives lots of

sun. As with most herbs, remove dead wood and flowers as necessary.

 

Harvesting

 

Begin harvesting the leaves and stem tips when plants are 4 to 5 inches

high. The flavor will improve after the flower buds form, just before

flowering. To harvest, cut the stem tops down to the first two sets of

leaves. New stems and shoots will grow, producing second and sometimes

third crops. Dry the leaves in a warm, dry, shaded place, and store them

in an airtight container.

 

Uses

 

For the best flavor, add oregano in the last few minutes of cooking. The

flavor can become bitter if cooked more than 30 minutes. Add it to

salads, casseroles, soups, sauces, pates and poultry dishes. Dried

oregano is especially good with tomatoes, beans, eggplant, zucchini and

rice dishes such as pilaf and risotto.

 

 

 

 

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