Herb – Oregano – Italian

Description

50 Seeds per a pack

(Origanum x majoricum) Italian Oregano (A.K.A. Hardy Sweet Marjoram)

Days to Maturity: 80-90

Popularized in the United States after World War II, Italian oregano became a household staple when returning soldiers brought back a love for the bold, savory flavors of Italian cuisine. While fighting in Italy, they experienced oregano in pizza, spaghetti sauces, and other traditional dishes, and upon returning home, they sought out this fragrant herb. Before then, oregano was not widely used in American cooking, but thanks to its association with classic Italian dishes, it quickly became a favorite seasoning in kitchens across the country.

Known as the “Pizza Herb,” Italian oregano offers a gently pungent, earthy, and slightly sweet flavor that enhances a variety of dishes. The flavor is said to resemble a blend of thyme, rosemary and sage. Milder and less spicy than Greek oregano, it is widely used in Italian, Greek, Spanish, and Mexican cooking. Italian oregano pairs beautifully with garlic, basil, and thyme and is a key ingredient in tomato-based sauces, marinades, roasted meats, grilled seafood, soups, and stews. It also brings a warm, savory depth to salad dressings, spice blends, and homemade bread dough. Leaves can be eaten raw or cooked. Fresh leaves provide a more delicate taste, and are best added towards the end of cooking, while dried oregano has a stronger, richer flavor that holds up well in long-simmered dishes.

A bushy perennial, Italian oregano grows 12-18 inches tall and wide, forming a dense clump of trailing branches with rounded, aromatic, light-green leaves up to 1½ inches long. The foliage becomes ready to pick when the plant reaches about 6 inches in height, and regular harvesting encourages fresh growth. In early summer, delicate spikes of tiny white or soft pink flowers appear, attracting pollinators and beneficial insects. Thriving in well-drained soil and full sun, it grows well in garden beds or containers. Outdoors, it flourishes in a 10-inch pot, though frequent pinching helps keep it compact for indoor herb gardens. Hardy in warm climates, it is a perennial that can live for many years but is often grown as an annual in colder regions where winters may be too harsh for survival.

Heirloom Italian oregano is often referred to as “hardy sweet marjoram” because it is essentially a cross between the common oregano (Origanum vulgare) and sweet marjoram (Origanum majorana), making it more cold-tolerant than pure sweet marjoram; hence the term “hardy”.

Beyond the kitchen, Italian oregano has long been valued for its medicinal properties. It contains powerful compounds such as carvacrol, thymol, and terpinene, known for their antiviral, anti-inflammatory, and antioxidant effects. Traditionally, oregano has been used to support respiratory health, helping with coughs, asthma, bronchitis, and colds. It has also been taken for digestive issues like bloating, heartburn, and stomach discomfort, as well as for menstrual cramps, joint pain, and urinary tract infections. Oregano oil, extracted from its leaves, has been applied to the skin to treat acne, athlete’s foot, canker sores, wounds, insect bites, and fungal infections, and it even serves as a natural insect repellent.

Packed with nutrients, Italian oregano is rich in vitamins A, B, C, E, and K, along with essential minerals like calcium, potassium, magnesium, and manganese. With its bold flavor, culinary versatility, and long history of medicinal use, this treasured herb remains a staple in kitchens and gardens alike. Whether sprinkled fresh over a dish, simmered into sauces, or used for its herbal benefits, Italian oregano is a timeless favorite that no herb garden should be without!