Greek Oregano Seeds (Origanum vulgare var. hirtum)

Keep bold Mediterranean flavor close at hand with Greek oregano, Origanum vulgare var. hirtum. Also known as rigani, this aromatic perennial herb brings a pungent, savory note to pizza, tomato sauces, grilled vegetables, and lemon-and-olive-oil dressings. Grow it in a sunny herb bed or a well-drained patio pot, then harvest sprigs for fresh use or drying.

Plant Highlights

• Botanical name: Origanum vulgare var. hirtum, also listed as Origanum heracleoticum.
• Growth: Compact, bushy perennial, approximately 12–18 inches tall and wide.
• Hardiness: USDA zones 5–10, with winter survival dependent on drainage and local conditions.
• Light: Full sun.
• Soil: Well-drained soil; avoid waterlogged conditions.

Available Pack Sizes

• Packet: 200 seeds
• 1,000 seeds
• 3,000 seeds
• 1/4 oz pack
• 1 oz pack
• 1/4 lb pack

Select your preferred option before adding to cart. Weight-based packs are sold by weight; seed counts can vary. This listing is for seeds, not live plants or dried oregano.

Starting From Seed

Start indoors approximately 8 weeks before your last expected spring frost. Press the tiny seeds lightly onto moist seed-starting mix without burying them, as light aids germination. Maintain approximately 65–70°F and keep the surface lightly moist. Germination is typically 7–14 days under suitable conditions, though timing can vary.

Grow seedlings in bright light. Harden them off gradually and transplant after frost danger has passed, spacing plants approximately 12–15 inches apart. Alternatively, surface sow outdoors after the last frost and thin seedlings as they develop.

Growing and Care

Water regularly while seedlings establish, then allow the soil to dry between waterings rather than keeping it constantly wet. Use containers with drainage holes and a free-draining potting mix. Avoid heavy fertilization, and pinch growing tips to encourage bushier growth.

Harvesting and Drying

Begin taking small harvests when plants are well established and approximately 6 inches tall. Snip leafy sprigs while leaving enough healthy growth for recovery. Harvest after the morning dew has dried.

For dried oregano, hang small bunches in a dry, shaded, well-ventilated place. Once completely dry, remove the leaves from the stems and store in an airtight container away from heat, light, and moisture.

Kitchen Inspiration

Use fresh or dried leaves in pizza, tomato sauces, roasted vegetables, marinades, salads, and egg dishes. Dried oregano has a concentrated flavor, so start with a small amount and adjust to taste. Greek oregano is distinct from Mexican oregano, which comes from a different plant species.