Greek Oregano: For the Best Aroma and Taste

Greek Oregano is the best in aroma and taste of the many varieties of this culinary herb. It is a hardy perennial with white flowers and is used to flavor pizzas, pastas, cheese dishes, meat dishes, poultry, shellfish, vegetables, soups, salads, and all sorts of tomato dishes. It is also used to flavor olive oil.

This herb grows well in pots, reaching 8 to 12 inches.

You can easily add this plant to your indoor herb garden collection by starting from seeds or by using transplants from the garden center.

The seeds should germinate in 7-21 days and mature in 70 days.

The quickest way to get started is to use transplants from garden center.

How to Grow Greek Oregano Indoors

Starting by seeds: You can buy prepackaged herb kits with everything you need to start by seed. Sow seeds shallowly (1/4" deep) in light soil that is rich in organic matter in small pots or starter trays. Keep plants in moist clean soil and place in a warm, well-lit area of the kitchen.

Starting by transplants: You can purchase young potted plants at the garden center or you can buy them through a catalog. Then repot your plants into a larger pot that is at least 6" - preferably terracotta/clay. You must repot them within a week to prevent plants from becoming root-bound, resulting stunted growth.

Soil: You must use a well-drained soil mixture that contains equal parts soil, sand, and peat moss. Always use a commercial potting mix that is sterilized and not yard dirt.

Watering: Water by thoroughly drenching plants, let water drain out and empty. Do not leave plants standing in water because this will cause the roots to rot. Water again when the top soil layer dries out.

Lighting: Give the plant good light, a sunny south or west-facing window that gets a minimum of six hours of sun a day, or supplement with 12 hours of artificial light.

Fertilizer: Apply monthly with an all-purpose liquid fertilizer or fish emulsion. keep at a temperature around 65 to 68 degrees Fahrenheit during the day and a little cooler at night.

Containers: Terra-cotta pots are ideal for this herb, but you can use any kind of container you like. Containers should be 8 to 10 inches deep and have several holes in the bottom for drainage.

Care: Pinch stems regularly to keep the plant bushy and tender.

Harvesting: You may pick fresh leaves as soon as the plant has enough foliage to maintain growth. To get the best aromatic flavor, collect the herbs just before flowering. Excess Greek oregano leaves can be dried and stored in an airtight container.

Click on this link to find books with detailed information on herbs concerning the origin, care, use, and storage. Plus mouth-watering recipes that bring the herbs from the garden to the table. 

› Greek Oregano

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