About Greek Oregano: Greek Oregano grows wild on the sunny hillsides of the Mediterranean, and is often featured in the cuisine of that region. The Latin word for this herb comes from the Greek phrase, "joy of the mountains". According to ancient mythology, the Greek goddess of love gave oregano to man to bring him joy; tradition continues to associate oregano with joy and banishment of sorrow, bringing about the practice of crowning a bride with a wreath of oregano. For centuries, this plant has been used both for culinary and medicinal purposes; the fresh leaves were chewed for the relief of toothache, indigestion, or a lingering cough, and even the flowers were turned into a soft purple dye. In spite of its popularity in Europe, Americans did not fully discover oregano until after World War II, when returning soldiers and immigrants brought with them an enthusiasm for its flavor. Recent scientific research has found that the oil of oregano has significant antibacterial, antioxidant, and antiviral effects, whether used externally or internally.
Greek Oregano Germination: Start the seeds indoors about 2 months before the last spring frost, sowing them just below the surface of the soil and keeping the temperature at 65-70 degrees F. Provide at least six hours of sunlight, and keep the soil moist when the seedlings appear. Transplant them as soon as they grow big enough to handle or after the last chance of frost, spacing them 12-15" apart. Oregano thrives in fairly dry soil and full sun. To direct sow, plant seeds and thin the seedlings to 12-15" apart. As a companion plant, Greek oregano repels the harmful cabbage butterfly. This herb also grows well as a container plant.
Growing Greek Oregano Seeds: Greek oregano actually has the most flavorful taste if left alone, with minimal watering and no fertilization. For the best tasting leaves, keep the tops pruned to prevent flowering and to keep the leaves tender.
Harvesting Greek Oregano: Fresh leaves can be harvested as soon as the plant reaches a height of 6". The best time for harvesting leaves is in the morning after the dew has dried. Harvest entire stalks by cutting them at least 1" above the ground to allow for new growth. Fresh leaves will keep in the refrigerator for about five days, but can also be frozen or dried. Because heat tends to destroy the flavor of oregano, it should be added to hot food immediately before serving. Unlike most herbs, dried oregano leaves tend to have a much stronger flavor than fresh ones.
Saving Greek Oregano Seeds: Harvest the seed heads individually as soon as they begin to turn brown and dry, and spread them out to finish drying in a protected location out of direct sunlight. Thresh out the seeds by rubbing or shaking the heads, and remove as much chaff as possible. Store the seeds in a cool, dry place for up to 1 year.
Detailed Greek Oregano Info: Origanum vulgare. Also known as Italian Oregano. Perennial. 80-90 days. Zone 4-9. 450,000 seeds per oz. 24-30" height. 12-15" spacing. Produces small, oval shaped, downy green leaves and white or pale purple flower clusters.