The origin of the name Oregano comes from ancient Greece. It is a compound from the Greek words oros (mountain) and ganos (joy), i.e. 'joy of the mountain', probably due to the fact that the oregano roots prohibit the washing of the mountain slopes by rain or just by its fantastic smell. In any case, those who have visited Greece, where oregano covers the hillsides and scents the summer air, would probably agree with this name.

Origanum vulgaris grows exclusively to the zone containing the whole Mediterranean Basin and reaching to Central Asia. 'Origanum vulgaris', often known as 'Wild Marjoram', is an extremely invasive plant with a pink flower. Its most important subdivision is the so-called 'Greek Oregano' (Origanum heracleoticum).

Plant in a well-drained location and keep watered. Begin harvesting sprigs when plant is 6 inches in height. The Oregano grows to 24', space 18" apart. Formerly listed botanically as Origanum heracleoticum, Greek Oregano is one very spicy herb. Origanum vulgaris hirtum is the true Greek Oregano with flavor so intense it numbs the end of your tongue when fresh, and like all culinary oreganos, the flower of Greek Oregano is white.

Conversely, these plants can be difficult to grow in areas of heat and humidity or excessive winter rain. Humidity can be dealt with somewhat by planting in raised beds or containers and by giving the plants plenty of space between them for air to circulate. Well drained soil will help during periods of excessive rain, and raised beds filled with organic topsoil and compost are good for this also.

Greek Oregano has two growth phases. The first occurs as the plant awakens from its winter dormancy. The soft tender shoots push up from the ground and reach eagerly for the sun; they continue upwards for a month so and then begin making flower heads. By the first of summer, they will be in full flower. The flowers of Greek Oregano and other culinary oreganos are white. They also have tighter flower heads that hold up better when dried. Around the middle of summer, the plant decides it has made enough flowers and begins its second phase of growth. This is a lateral growth that allows the plant to increase in diameter. Fortunately, it continues to grow upward as well. Giving the plant soft loose soil to spread into will encourage the runners to seek new ground.

Greek Oregano has a strong flavour but it doesn't hold up well to prolonged cooking, especially when used fresh. Harvest fresh leaves right before you are going to use them. Wash them and pat them dry. Greek Oregano chopped and mixed with garlic, salt, and olive oil makes a great marinade for pork, beef, or roasted potatoes.

Dried Greek Oregano is a great way to get through the winter blues. It can be used for herbal marinades or can be added near the end of cooking to any tomato based sauce, saut?, stir fry, or egg dish.

Fresh or dried Oregano can also be combined with other herbs. Small amounts of Greek Oregano can be dried any time.  Usually just laying the clippings left over from dinner's harvest in a ceramic bowl will do the trick. But to harvest for winter use it is easiest to dry all that will be needed at one time.

Fresh or dried Oregano can also be combined with other herbs. Small amounts of Greek Oregano can be dried any time.  Usually just laying the clippings left over from dinner's harvest in a ceramic bowl will do the trick. But to harvest for winter use it is easiest to dry all that will be needed at one time.

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