Oregano is a beloved herb commonly featured in Mediterranean and Mexican dishes. Greek oregano, in particular, is renowned for its robust, slightly bitter taste and strong aroma. Its small, oval leaves are often used fresh or dried to enhance the flavor of tomato-based sauces, meats, vegetables, and salads.

Beyond its culinary appeal, oregano has a long-standing history in herbal medicine, believed to offer anti-inflammatory and antioxidant benefits. Traditionally, it has been used to support digestive health and relieve respiratory infections. This hardy plant is easy to grow from seed, making it an excellent addition to home gardens for those seeking fresh, flavorful herbs. With its attractive purple flowers, oregano also brings charm to garden borders and container arrangements.

For year-round oregano crops, start seeds indoors. Sow seeds 0.5 cm (¼ inch) deep in small pots filled with compost. Keep the soil moist and place the pots in a warm spot with an ideal temperature of 15-20°C (60-68°F). Seedlings typically emerge within 14-21 days. Allow them to grow in cooler, but not cold, conditions. For an early outdoor harvest, sow seeds indoors between March and May, gradually adjusting plants to outdoor conditions (avoiding frost) before transplanting them 20 cm (8 inches) apart in warm, well-drained soil in May or June. Plants can also thrive on a sunny windowsill.

Alternatively, sow seeds directly outdoors between April and May, placing them 0.5 cm (¼ inch) deep in finely-prepared, warm, well-drained soil that has been pre-watered. Thin seedlings to 20 cm (8 inches) apart. Harvest fresh leaves and tender shoots as needed, starting from June for outdoor plants. Oregano can also be dried and stores well.