Oregano Seeds - TALLIAN HERB

Indigenous to Italy, Oregano Seeds (Origanum vulgare), commonly known as Wild Marjoram, are often used in traditional Italian dishes such as pizza, pasta, and sauces. This perennial herb adds a delicious aromatic and spicy flavor to dishes like jerk chicken and burgers, making it a staple for summer grilling.

Start growing Oregano seeds for this flavorful herb, commonly used in Italian, Greek, and Mexican cuisine. It pairs well with tomatoes, onion, garlic, and beef. The oil can also be found in men's colognes. Perfect for the kitchen garden.Perennial with attractive, deep purple-brown stems and 1 1/2 inch broadly ovate leaves that often have a red flush. Branched clusters of purple-pink flowers appear all summer.

Grows to 18 inches tall and wide. Trim Oregano herb plants back before flowering (6 weeks or so after sowing Oregano seeds) to stimulate a dense growth habit. Allow some of the flowers to produce and drop their seed, and the Oregano patch will stay fresh and vigorous. Remove Oregano plants that are 3 - 4 years of age to keep the harvest quality high. To harvest, clip fresh leaves as needed throughout the growing season. For drying, cut stems with flower heads just before full flowering for the best flavor. Dry on wire racks in a cool, airy place. Pick off leaves and store in an airtight jar.

Sowing: Start Italian Oregano Herb seeds indoors 2 months before last spring frost. Keep temp at 65-70°F. Transplant when big enough or after last frost. Provide 6+ hours of sunlight. Oregano grows well in dry soil and full sun. Can also be direct sown or used as a companion plant to repel cabbage butterfly.

Growing: Oregano actually has the most flavorful taste if left alone, with minimal watering and no fertilization. For the best tasting leaves, keep the tops pruned to prevent flowering and to keep the leaves tender.

Harvesting: Harvest fresh oregano leaves when the plant reaches 6" in height, in the morning after the dew has dried. Cut entire stalks at least 1" above the ground for new growth. Leaves can be refrigerated for up to 5 days, or frozen or dried. Add to hot food just before serving for optimal flavor. Dried leaves have a stronger taste than fresh ones.