Oregano is a fragrant and hardy herb that brings bold, earthy flavors to your garden and kitchen. With its lush, green, aromatic leaves and vibrant purple flowers, this perennial herb is not only a culinary delight but also a beautiful addition to your landscape. Known for its rich, slightly peppery taste, oregano is a must-have for anyone who loves Mediterranean and Italian cuisine. Oregano is a perennial herb and will re-produce after harvest for decades. its versatility in the kitchen is unmatched—whether you’re adding it to pasta sauces, pizzas, roasted vegetables, or even as a garnish, oregano enhances every dish with its robust flavor. Beyond its culinary uses, oregano is also a natural remedy, often used for its antimicrobial and anti-inflammatory properties. Its drought-tolerant nature and resistance to pests make it a low-maintenance plant, perfect for both beginner and experienced gardeners. Oregano also makes a wonderful addition to herb gardens, borders, or containers, allowing you to enjoy fresh herbs all year long. With its flavor, fragrance, and ease of care, oregano is sure to become a staple in your home garden!

Also Known As: Wild Marjoram, Greek Oregano, Italian Oregano, Mexican Oregano, Italian Wild Oregano, Mediterranean Oregano, Spanish Oregano, Oregano Vulgare, Marjoram, Origanum.

Plant Name:	Oregano, Italian
Latin Name:	Origanum vulgare
Days to Germinate:	7-14
Days to Harvest:	85
Plant Height:	1 - 2 Feet
Spread:	12 - 18 Inches
Growth Habit:	Bush
USDA Zones:	4-9
Lifespan:	Perennial
Brand:	TomorrowSeeds
Sunlight:	Full Sun, Partial Shade
Pollination:	Heirloom, Open-Pollinated
GMO:	No
Fungicide-Treated Seeds*:	No
Seeds Packed For**:	2026

*Fungicide-treated seeds protect the seedlings from diseases until they are up and growing. Do not eat treated seeds.
**Seeds are freshly packed for the growing season of the year listed. Seeds are still viable beyond pack date. Store in a cool and dry location such as the refrigerator or basement to best preserve germination rates.

Planting Instructions:

Soil Preparation:

Choose an area with heavy, well-draining soil that receives at least 6 hours of sunlight each day. Remove weeds, large rocks, and litter from the planting area. Leave small weeds and dead grass, they will enrich the soil when turned under. Spade or till the soil 8-12 inches deep. Loosening the soil will help the plant establish strong roots.

Plants grow best in soil with lots of organic matter. You may optionally add fertilizer or organic material such as compost, leaves, or rotted hay to mix into the soil at this point. For small gardens, scatter 2-3 tablespoons of fertilizer evenly and work into the top 2-3 inches of soil for each hill or 2 foot by 2 foot planting area. For larger gardens, scatter 2-3 pounds of a complete fertilizer for each 100 square feet of planting area. Work fertilizer or organic material into the soil and leave the surface smooth.

Form rows of soil beds 4-6 inches high and at least 18 inches apart. This formation of ridges will help with drainage.

Planting:

Starting Indoors: For an earlier harvest, you may optionally start planting indoors in containers 6-10 weeks before the last expected frost date in Spring, keeping seedlings at least 70F. Harden off then transplant seedlings outdoors in a sunny location when temperatures are consistently above 60F. To transplant seedlings, prepare a transplant hole outdoors in a sunny location. Remove the plants carefully from the pots or flats and set them in the transplant holes, burying some of the stem in the ground. Pack the soil loosely around the plant and leave a slightly sunken area around each plant to hold water. Water the plants after transplanting.

Directly Sowing: If directly sowing oregano outdoors, plant in late spring when the soil warms to at least 60F. For fall crops, directly sow outdoors or start seeding indoors and transplant seedlings outdoors at least 8 weeks before the first expected frost. If fall planting, plant in containers to prepare to store plants indoors over winter.

To plant, make holes 1/4 inch deep and spaced 8-12 inches apart down the rows of raised beds. Plant 2-3 seeds per hole. If choosing to thin to the strongest plant, determine the strongest and healthiest plant, then remove all other plants, narrowing to a single plant per hole. Cover seeds thinly with soil and water after planting.

Planting Depth:	1/4 inch
Within-Row Spacing:	8-12 inches
Between-Row Spacing:	18-24 inches

Care During the Season:

Watering: Water the plants deeply, soaking the soil to a depth of 6-8 inches, once a week. If there is no rainfall, water 2-3 times a week. Sandy soils may need to be watered more often than heavy clay soils.

Weeding: Keeping plants weed-free improves production. If plowing or hoeing, do not dig deeper than 1 inch to prevent from cutting the feeder roots.

Fertilizing: Once seedlings are established, 2-4 weeks after planting, you may optionally apply 2 tablespoons of a complete fertilizer around each hole, or 1-2 pounds per 100 square feet, without letting the fertilizer touch the plants. Water plants after fertilizing.

Insecticides: Insecticides may be used to protect plants. Bt-based insecticides and sulfur are organic options that can be used for prevention. Sulfur also has fungicidal properties and helps in controlling many diseases. Before using a pesticide, read the label and follow cautions, warnings and directions.

Diseases: If spots or mold appear, treat plants with an approved fungicide. Neem oil, sulfur, and other fungicides may be used. When using fungicides always follow label directions.

Harvesting:

Harvest Oregano once plants reach at least 6 inches tall and before it begins to flower, as this is when the leaves have the best flavor. Use sharp scissors or pruning shears to snip stems just above a leaf node, which encourages new growth. You can harvest oregano throughout the growing season, but for a large harvest, cut back up to two-thirds of the plant before it flowers. Fresh leaves can be used immediately, or you can dry them by hanging bundles of stems upside down in a warm, well-ventilated area.