Horti Tops® Perennial Marjoram

Perennial Marjoram (Origanum vulgare)

The Mediterranean Soul

Oregano is the taste of the Mediterranean. Without it, pizza sauce would be incomplete, Greek salads would be missing something essential, and countless Italian and Greek dishes would lose their soul. The warm, slightly bitter, earthy flavor is irreplaceable.

Fresh vs Dried

Oregano is unique among herbs – it is often better dried than fresh. Drying concentrates and mellows the flavor, making it less harsh and more complex. This is why dried oregano is traditionally used in Italian and Greek cooking, while fresh oregano is less common.

Classic Uses

Pizza and tomato sauce: Essential. Add to the sauce while it simmers.

Greek salad: Sprinkle generously over tomatoes, cucumbers, feta, and olives.

Grilled meats: Oregano pairs magnificently with lamb, chicken, and pork.

Herb blends: Key component of Italian seasoning and za’atar.

Medicinal Properties

Oil of oregano is one of the most powerful natural antimicrobials. It contains thymol and carvacrol, compounds with significant antibacterial and antifungal properties. The concentrated oil is used as a natural remedy for infections, though it is very strong and should be diluted.

Growing Oregano

Oregano thrives on neglect in sunny, well-drained soil. It is perennial and spreads slowly. Greek oregano has the strongest flavor; Italian oregano is milder. Harvest just before flowering for best flavor. Dry bunches by hanging in a warm, airy place.

Growing Perennial Marjoram