أوريجانو يوناني

Greek Oregano seeds grow wild on the sunny hillsides of the Mediterranean, and is often featured in the cuisine of that region. The Latin word for this herb comes from the Greek phrase, “joy of the mountains”. According to ancient mythology, the Greek goddess of love gave oregano to man to bring him joy; tradition continues to associate oregano with joy and banishment of sorrow, bringing about the practice of crowning a bride with a wreath of oregano. For centuries, this plant has been used both for culinary and medicinal purposes; the fresh leaves were chewed for the relief of toothache, indigestion, or a lingering cough, and even the flowers were turned into a soft purple dye. In spite of its popularity in Europe, Americans did not fully discover oregano until after World War II, when returning soldiers and immigrants brought with them an enthusiasm for its flavor. Recent scientific research has found that the oil of oregano has significant antibacterial, antioxidant, and antiviral effects, whether used externally or internally.

Sowing: Start Greek Oregano seeds indoors about 2 months before the last spring frost, sowing them just below the surface of the soil and keeping the temperature at 65-70 degrees F. Provide at least six hours of sunlight, and keep the soil moist when the seedlings appear. Transplant them as soon as they grow big enough to handle or after the last chance of frost, spacing them 12-15″ apart. Oregano thrives in fairly dry soil and full sun. To direct sow, plant Origanum Vulgare Hirtum seeds and thin the seedlings to 12-15″ apart. As a companion plant, Greek oregano repels the harmful cabbage butterfly. This herb also grows well as a container plant.

Growing: Greek 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: Fresh leaves can be harvested as soon as the plant reaches a height of 6″. The best time for harvesting leaves is in the morning after the dew has dried. Harvest entire stalks by cutting them at least 1″ above the ground to allow for new growth. Fresh leaves will keep in the refrigerator for about five days, but can also be frozen or dried. Because heat tends to destroy the flavor of oregano, it should be added to hot food immediately before serving. Unlike most herbs, dried oregano leaves tend to have a much stronger flavor than fresh ones.

Seed Saving: Harvest Greek Oregano seed heads individually as soon as they begin to turn brown and dry, and spread them out to finish drying in a protected location out of direct sunlight. Thresh out Origanum Vulgare Hirtum seeds by rubbing or shaking the heads, and remove as much chaff as possible. Store Greek Oregano Seeds in a cool, dry place for up to 1 year.

Latin Name: Origanum vulgare hirtum

Type: Open Pollinated, Heirloom, Warm Season

Life Cycle: Perennial

USDA Zones: 5, 6, 7, 8, 9, 10, 11, 12

Seeds per Ounce: 450,000

Planting Method: From Transplant

Sunlight: Full Sun, Part Sun

Height: 20 Inches

Color: Green

Bloom Season: Blooms Early Summer, Blooms Late Summer

Uses: Attracts Butterflies, Aromatic