A true Greek oregano.Strong oregano aroma and flavor; great for pizza and Italian cooking. Characteristic dark green leaves with white flowers.
• Attracts Beneficial Insects: provides pollen and nectar for beneficial insects such as bees, hoverflies, lacewing larva, parasitic wasps, and tachinid flies.
• Edible Flowers: The flowers have an oregano flavor and can be used in the same manner as the herb. They are especially good in pasta salads, green salads, and as a fresh pizza topping.
Avg. 279,700 seeds/oz. Packet: 200 seeds.
DAYS TO GERMINATION: 7-14 days at 65–70°F (18–21°C).
SOWING: Transplant (recommended): Sow seeds in flats 8-10 weeks before the last frost. Sprinkle seeds on the top of the growing medium and tamp them into the soil mix. Do not cover seeds, as they require light to germinate. Keep moist until germination. Transplant to individual containers
when seedlings have 4 true leaves. When the danger of frost has passed in the spring, transplant outside, spacing plants 12" apart in rows 18" apart. To keep plants healthy, pinch back new growth, remove any old wood at the end of the winter, and replace the plants every 4 years.
LIGHT PREFERENCE: Sun/Part Shade.
SOIL REQUIREMENTS: Grows best in well-drained, sandy soil. If grown in rich soils it may lose its pungent scent.
PLANT HEIGHT: 8-24".
PLANT SPACING: 12".
HARDINESS ZONES: Zones 4-9.
HARVEST: Harvest entire stems just as plants are coming into bloom, cutting about 2" above the base of the plant. An established planting can be cut back two to six times during the growing season.
SCIENTIFIC NAME: Origanum vulgare hirtum