Is Greek Oregano a Perennial Herb?

Growing & using Greek Oregano

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 vulgare hirtum is the real Greek oregano. When it’s fresh, its flavor is so strong that it numbs the tip of your tongue. Like all culinary oreganos, its flower is white.

As soldiers came home from war in the 1940s, they brought back a lot of interest in foreign food. They had experienced different foods that were spicier, and, yes, even more flavorful than Mom’s pot roast. Some groups of people did grow spicy Oreganos back then, but most of us didn’t know what they were.

When we did start growing oregano in our gardens, it quickly took over and spread to our herb gardens, lawns, and flower beds. Even worse, it had no flavor except that of grass. The seeds we were planting were easy to get from the wilds of the Mediterranean, where mountains were covered in oregano. The word “oregano” comes from the Greek and means “joy of the mountain.” This rampantly growing plant is what we now refer to as Wild Marjoram. In spite of its pretty pink flower that looks great when dried, there are better Oreganos to grow for flower arrangements. Like Wild Marjoram, they also have no flavor. In the end, a tasty type of this Wild Marjoram made its way to America from Greece. We called it Greek Oregano, of course. 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. The word “hairy” helps you tell it apart from Wild Marjoram when you put them next to each other.

Fortunately, there is an easier way to tell which is which: just taste them. A magazine reporter asked me about Greek oregano about 15 years ago, and I told her that the fresh leaves are so spicy that they numb the tip of your tongue. She liked that and used it in her magazine. That phrase is often used to describe this plant, so it must have hit a chord with a lot of people. You can smell the oregano leaf when you buy it at a nursery. If you don’t get a wonderful scent, put the leaf back.

The plant’s leaves and stems have tiny hairs that show what the weather is like where it comes from. 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. You can help the plants deal with humidity some by planting them in raised beds or containers and leaving a lot of space between them so air can flow. When it rains a lot, soil that drains well will help. Raised beds with organic topsoil and compost are also good for this. Anywhere puddles form after a rain is probably not a great place for Greek Oregano. It’s best to give it at least six hours of sun, as with most herbs, so the flavors can fully develop. In hot summer areas, late 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, like being dried out and then watered again and again, will make bugs and diseases want to attack.

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 rise from the ground and reach for the sun with all their might. They stay up for about a month and then start to form 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 types of Oreganos food, like Italian, Sicilian, and Cretan, have flowers that can be used to make crafts, like herbal wreaths. The tiny, waxy leaves on the flower stem of these plants dry better than the hairy, soft leaves of Greek Oregano. 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. When harvesting or taking care of the garden, plants can be cut back to within two inches of the ground. This can be done at least twice a year because we have a long growing season. As a plant blooms, it stops making new leaves, which can make the fruit and vegetables less tasty.

By the middle of summer, the plant has made all of its flowers and is ready to start its second growth phase. This is a lateral growth that allows the plant to increase in diameter. It will also continue to grow upward. Giving the plant soft loose soil to spread into will encourage the runners to seek new ground.

The taste of Greek oregano is strong, but it doesn’t hold up well to long cooking, especially when it’s used fresh. Harvest fresh leaves right before you are going to use them. Wash them and pat them dry. If you pick them a few hours ahead of time, wash them, pat them dry, wrap them in dry paper towels, and put them in the fridge. 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. Having sprigs of Rosemary, Greek Oregano, Winter Savory, and Basil nearby will make your creative and digestive juices flow. Chopped Greek oregano mixed with garlic, salt, and olive oil makes a great sauce for pork, beef, or roasted potatoes. Add a little Rosemary to the marinade and use it on poultry.

You can also use the fresh leaves to top your own pizza. This is how Greek oregano was first used on pizza, not in the sauce.

Dried Greek Oregano is a great way to get through the winter blues. It can be used to rub herbs on meat or added to any tomato-based sauce, sauté, stir fry, or egg dish near the end of cooking. Try a sprinkle of dried Greek Oregano on your next grilled cheese sandwich. You can mix fresh or dried oregano with other herbs to make a tasty crust for pork chops, tenderloins, or chicken breasts. You can also try our tasty herbal marinade.

GREEK OREGANO Growth, Growing and Care Tips! (Origanum vulgare hirtum)

FAQ

Does Greek Oregano grow back?

Is Greek Oregano annual or perennial?

Can Greek Oregano survive winter?

What is the difference between oregano and Greek Oregano?

Is Greek oregano a perennial?

Greek oregano (USDA planting zones 5-9) is a vigorous and hardy perennial that can thrive in dry soil and hot temperatures once established. As if you needed yet another reason to love this oregano, it’s bee-friendly and makes a great addition to a pollinator garden.

Is it healthy to eat fresh oregano?

It is healthy to eat fresh oregano. Oregano is a source of bioactive substances that help improve intestinal functioning, control the intestinal microbiota, improve immunity, protect the heart and are a source of vitamins.

Is Greek oregano a good garden plant?

Greek oregano is easy to care for. You can grow it as a container plant or keep it in your garden as a groundcover. As an outdoor plant, it attracts pollinators and repels pests. These qualities make it an excellent companion plant; it’s especially beneficial for cucumbers, squashes, and melons.

What is Greek oregano?

Greek oregano is a common variety of the oregano plant — in fact, it’s often referred to as true oregano. Since there are Greek, Italian, and Turkish oreganos from the Mediterranean region, there are nuances that you should keep in mind when you use these in your recipes.