Oregano is a must-have perennial herb in any garden. It is easy to grow and comes back year after year!
This fragrant Mediterranean herb is easy to grow from seed, requires minimal maintenance, and even thrives in poor soil. Oregano is aromatic with a slightly bitter taste that pairs well with Italian cuisine, like pizza and pasta.
Oregano seeds are tiny. Start seeds indoors eight to ten weeks before the last spring frost. They need light to germinate, so lightly cover the seeds with soil. Keep the seeds moist and the soil temperature at 65°–70°F for successful germination.
Once seedlings grow two sets of true leaves, transplant to the garden once danger of frost has passed.
Oregano is at its most flavorful right before it starts blooming. A pair of sharp kitchen shears is a helpful tool for herb harvesting and pruning. Harvest oregano any time after the plant is around 4–5 inches tall. Take a few leaves at a time, or cut off a whole sprig.
To dry oregano, cut off sprigs and hang them. Once dried, the leaves can be stripped off and stored in an airtight container.
To harvest the seeds, snip the flowers off the plant as they begin to dry. Hang them upside down for two to three weeks, then shake the flower heads into a bag to collect the seeds. Store in a cool, dry place for up to four years.