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Also called gray mold, this causes a brown to gray fungus on plant leaves and stems. Diseased leaves die and fall off. If the infection is severe on the main stem the plant may die. The condition thrives in high humidity and cooler temperatures. This is one of the most common problems when starting plants from seed.

Damping off is caused by a fungus that is active when there is abundant moisture and soils and air temperatures are above 68 degrees F. Typically, this indicates that the soil is too wet or contains high amounts of nitrogen fertilizer. This fungus causes whitish grey patches on the undersides and eventually both sides of the leaves.

The leaves appear to have a whitish or greyish surface and may curl. A number of fungus diseases that rust colored spots on foliage. Greenish, red, black or peach colored sucking insects that can spread disease as they feed on the undersides of leaves. They leave a sticky residue on foliage that attracts ants.

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: Mealybugs are 1/8 to ¼ inch long flat wingless insects that secrete a white powder that forms a waxy shell that protects them. Click here. They form cottony looking masses on stems, branches and leaves. They suck the juices from leaves and stems and cause weak growth. They also attract ants with the honeydew they excrete, and the honeydew can grow a black sooty mold on it as well.

They may be red, black, brown or yellow. They suck on the plant juices removing chlorophyll and injecting toxins which cause white dots on the foliage. There is often webbing visible on the plant. They cause the foliage to turn yellow and become dry and stippled. They multiply quickly and thrive in dry conditions.

They suck the juices of plants and attack flower petals, leaves and stems. The plant will have a stippling, discolored flecking or silvering of the leaf surface. Thrips can spread many diseases from plant to plant.

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Herb gardeners growing marjoram (Origanum majoricum) enjoy its fragrant and aromatic leaves which are highly valued for seasoning. The aroma and flavor improves with drying and is similar to mild oregano, but noticeably sweeter - gardening. Chefs choose it for its robust flavor but gentler bite.Marjoram is a cold-sensitive culinary herb in the mint family.

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Plants prefer full sun and will grow in most types of soil with very little water. However, sandy fast-draining soil is best (watch our video How to Grow an Herb Garden). Sweet marjoram will attract beneficial insects and butterflies when used as a border in the garden.Start indoors under grow lamps 6-8 weeks before the last frost.

Seeds will germinate in about 10 days. Set the seedlings in the garden after all danger from frost has passed (see our article How to Plant Seedlings in the Garden). Space plants 10 inches apart in all directions. If high humidity levels are a problem in your planting area, it is best to space plants further apart to encourage good air circulation.

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Harvest marjoram anytime after the plants are 3 inches tall. Harvesting herbs before the flowers open gives the best flavor. Marjoram is highly aromatic and its taste improves with drying. To dry, tie the cuttings in small bundles and hang upside down in a well-ventilated dark room. When dry, remove the leaves from the stems and store whole.

Watch closely and take the following common sense, least-toxic approach to pest control:Remove weeds and other garden debris to eliminate alternate hosts.Discard severely infested plants by securely bagging and putting in the trash - vegetable.Release commercially available beneficial insects to attack and destroy insect pests.Spot treat pest problem areas with neem oil or other organic pesticide.To prevent or reduce plant diseases, many of which are characterized by wilting, spots and rotted tissue, we recommend the following:Avoid overhead watering whenever possible (use soaker hoses or drip irrigation)Properly space plants to improve air circulationApply copper spray or sulfur dust to prevent further infection.

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There is often a lot of confusion around different sorts of oregano and marjoram and names are often used to refer to more than one type of plant. There are three types of marjoram that are commonly grown in the UK, wild marjoram (also called oregano in some parts of the world), pot marjoram and sweet or knotted marjoram.

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Plant seeds around 15cm apart at a depth of around 2cm in April. After around 2-3 weeks you can thin seedlings to around 30cm apart to give them space to grow to their full size. Alternatively, sow seeds into small pots in March and pot up to 30cm pots in May.

Care should be taken not to let seedlings dry out, but equally, young plants should not be overwatered. In general, marjoram is fairly drought tolerant.Wild marjoram (oregano) is most commonly used as a dried herb. Pick the leaves on a dry day and put them somewhere warm to dry - growfoodguide. When the leaves are crumbly, crush them up.

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Sweet or knotted marjoram, on the other hand, is more frequently used as a fresh herb and so should simply be harvested as and when you require them for use in the kitchen.In terms of flavour for effort, marjoram is a good herb to grow in the garden. Just a few harvested leaves will add oomph to your cooking.

It grows well alongside other oregano varieties though may cross-pollinate so should be kept separate if you wish to save the seeds. It will also grow well with all other Mediterranean herbs with which it is found in the wild. Marjoram can also be used as a companion plant for tomatoes and peppers as it not only helps, as an understory, to retain moisture but also attracts insects which prey on pests.

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Marjoram and its close cousin oregano are pretty plants and well worth growing as an edging in the flower border as well as alongside alpine plants in a rock garden or a container. As well as the delicate leaves, which come in shades of green and gold depending on the variety, the little flowers in shades of purple, pink and white, are highly decorative.

onites) are essential herbs for the kitchen and very easy to grow. Although they originate mainly from the Mediterranean, many, including the above are reasonably hardy and O.vulgare is found growing wild in parts of the British Isles. There are lots of others to investigate however including the golden marjoram ‘Aureum‘ and ‘Greek‘ oregano which has felty grey-green leaves.

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Germination can take several weeks so be patient and keep the watering going. In this way you will not need to prick out the little plants and can grow the cluster of seedlings on as one rootball. Once the plants are well established they can be moved on as one and either planted outdoors where they are to grow or potted into larger pots and grown in a sunny spot on the patio.

Otherwise, choose a site in full sun and in all cases well-drained, but moisture-retentive soil is essential. Mulching plants with a layer of fine grit can help to keep winter wet from around the crown (middle) of the plant. Most other types can be propagated using cuttings in the spring, root cuttings in late summer or by dividing established clumps, also in the spring or the autumn.

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This is also the perfect way to grow the types which are not completely hardy in our climate since they can be very easily moved into a frost-free greenhouse, polytunnel or conservatory for the winter months. If possible use a loam-based compost such as John Innes no 2 or 3 to pot your plants as this is better drained and able to sustain plants for longer.

Sweet marjoram O. majorana has been used for many medicinal purposes including colds and headaches and for rheumatism; also to aid sleep and to soothe frayed nerves.

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Miscellaneous ● Well-drained but moist soil preferred. Sun preferred. Some types are partially frost tolerant but most are not. Not required. Oregano, Lavender, Rosemary and Kiwi. 20cm (7") each way (minimum) 15cm (5") with 25cm (9") row gap (minimum) Usually sow direct into soil in mid spring or raise in pots to plant out.Our Garden Planner can produce a personalised calendar of when to sow, plant and harvest for your area.

Marjoram has three different types — sweet, pot marjoram and wild marjoram, which is also known as oregano - Seeds. Marjoram is easy to grow and grows well in containers as longs as the containers are at least 6 inches wide and have a drainage hole at the bottom. Marjoram can be used in many different culinary dishes such as salads and mixed in with vegetables.

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Distribute seeds evenly on the surface of wet soil but do not bury them. When transplanting seedlings outside, plant them at least 12 inches apart. Marjoram can grow up to 2 to 3 feet wide. Marjoram grows best in containers and should be placed in full sun i well-drained soil with a pH of 6.7 to 7.0.

Sweet marjoram can reach 2 feet tall. Trimming the plants when buds appear and before the buds flower encourages more foliage growth. In addition to encouraging more leaf growth, pruning also helps shape the plant. Begin pruning when the plant is 6 inches tall and prune it to develop a bushy shape.

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Marjoram also grows well if planted near asparagus and basil. Marjoram may repel pests, but it can fall victim to some diseases such as downy mildew, especially if grown in humid and moist conditions.

Oregano (Origanum vulgare) is a spreading perennial herb that grows wild in the Mediterranean hills and was originally used for its healing and antiseptic properties. Of course it’s more popular now as an edible herb in all things Italian. Who can imagine a pizza without it? Oregano is a versatile plant that can be grown in rockeries, garden beds, veggie patches or just in a pot.

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Oregano is closely related but has a larger leaf and stronger flavour. There are a range of oregano varieties available which provide different growing heights, leaf colour and flavour - gardening. The good news is that they all have the same growing requirements! The most common way to get started is with a nursery plant or the division of a clump from a friend.

The regular oregano (Origanum vulgare) can be grown by seed too. Choose a full sun position that has good drainage and mix some compost and manure into the soil. Mulch well and water in with eco-seaweed. In regions with hot dry summers they’ll do best with a bit of shade in the afternoon especially the golden varieties.

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If you want lots of growth though they’ll perform better with regular watering as they are shallow rooted. Container plants will also need to be watered and fed more frequently - Read more. Being a Mediterranean plant oregano isn’t so keen on wet humid summers. Give it extra good drainage and air circulation if trying to grow it in these humid conditions.

In cooler regions plants often become tired looking during winter (Click here). Wait until early spring when new shoots first appear from the base and then cut the old foliage right back to reinvigorate the plant. Leaves can be harvested at any time but those just below the flowers are said to have the most flavour.

Oregano is generally an easy care plant but watch out for the following problems which can occur: various fungal problems can occur especially in areas with humid summers. Improve air flow around plants and soil drainage. Avoid wetting the leaves when watering. frost damage in cold areas can be minimised by growing plants in a protected position and watering fortnightly with eco-seaweed.

Marjoram is a superb “plant it and forget it” type of herb plant. Aside from being a little cold weather sensitive, marjoram thrives equally well when cultivated indoors in a pot, or outside in a raised bed. This member of the Lamiaceae family is a cousin to oregano, basil, summer savory, rosemary, thyme, mint, sage, and lavender.

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The botanical name for marjoram is Origanum majorana. Marjoram boasts an earthy sweet taste, and is a highly versatile culinary herb. It can be used both fresh and dried in cooking and natural healing recipes. This herb has a flavor that has often been compared to that of thyme, but is somewhat sweeter, and boasts a stronger scent.

Marjoram has been cultivated for centuries. Aphrodite, of Greek mythology fame, grew the fuzzy and delicious herb.This herb is native to North Africa, the Mediterranean, and western Asia.Its botanical name is of Greek origin and means “joy of the mountains” or brightness.There are approximately 40 different varieties of marjoram, but there is only one type that is known as “true” marjoram – the rest are merely referred to as various oregano herbs.

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Marjoram is a perennial herb that is typically cultivated like an annual when grown outdoors because of its difficulty surviving extremely cold or freezing temperatures. The plant can be grown successfully year-round in a container relocated inside as the temperature dips or in a pot kept entirely indoors. Marjoram seeds should be planted during the final weeks of winter, or during the early days of spring – about six weeks before the last typical frost date.It takes roughly one to two weeks for marjoram seeds to germinate.

The seeds are tiny, and can be displaced easily. I often just lay the seeds on the surface of the starter container, and sprinkle soil directly on top of them.Water the seeds gently until the area where they were dispersed is entirely moist, but NOT soggy.Transplant the marjoram seeds into larger pots when they are about three to four inches tall.Do not relocate the marjoram plants outdoors until you are positive that the final threat of even a light frost has passed - growfoodguide.Seedlings from this herb plant should be placed one foot apart.Marjoram should be grown in a full sun environment, and receive light at least eight hours per day.This healing and culinary herbs thrives in well draining soil.Marjoram is incredibly drought-resistant, and should never be watered to the point where the soil is saturated.

Flower budding is a good indicator that it is time to cut back leaves.If you live in USDA Growing Zone 9 or above, marjoram may be able to survive outdoors year round, and be treated like the true perennial that it is. Otherwise, you will have to grow marjoram either as an annual or indoors to keep it cultivating new growth regardless of the temperature outside.

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You can also start seeds in cells, and transplant them once they become healthy seedlings.Marjoram is a “trailing” plant that will spread out just above the soil, much like ivy. The pot a mature plant grows in should be wide in addition to being fairly shallow to allow the marjoram space to spread out.Place a drainage tray beneath the pot it’s growing in, or water the pot in the sink and allow it to remain there for roughly 15 minutes until all of the excess water has drained. Read more.

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While six hours of sunlight is necessary for marjoram to grow, setting the timer on the grow light to allow for up to 12 hours a day should bolster the growth rate, and overall health of the plant. Fluorescent grow lights work also when cultivating marjoram indoors, just not typically as well as the LED version.

You can snip off about five or six stems from a mature plant to start new ones. The stems should be a minimum of six inches long.A growing container that is only four inches in diameter will suit the cuttings fine, but they will need to be transplanted to the type of pot recommended above or into a ground plot, once the marjoram plant grows to four to six inches tall – just past the seedling stage.Cut or gently pluck the leaves from the bottom one inch of the stem.Dip them into a root hormone (optional but recommended) and then plant them into the type of soil recommended for seed starting that you have already moistened with water.

This herb plant grows most successfully in a soil with a pH balance between 6.5 to 7 (Read more).5, and is as close to neutral as possible.If your soil is too acidic, sprinkle some lime into it to help reduce its acid content.If the soil level has too high of an alkaline content, try adding some peat moss or fresh grass clippings into the dirt.Should the marjoram leaves develop white dots, it likely means that a loss of chlorophyll is occurring.

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While the leaves are still considered safe to eat, the taste and scent of the marjoram herb plant will likely be diminished.Growth of marjoram plants will naturally slow down during the winter months if you are growing it indoors or live in a region where it remains warm enough to allow it to grow outdoors.

AphidsRabbitsWhite FliesSpider MitesCut WormsMealy Worms Root RotDowny MildewPowdery MildewDamping OffMildew RustGray Mold – Botrytis Blight Harvest marjoram as the shoots on the flowers begin to open for maximum scent and flavor. Once the flower blooms have fully opened, that is when the taste of the herb can turn slightly bitter.

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You can also go the old fashioned route (which can work best) and snip some marjoram cuttings, tie them in a bunch with twine, and hang dry in a cool, dark, and well ventilated area for several weeks to dry. The scent of the drying marjoram will smell lovely as it wafts softly through your home - Click here.

Sweet and aromatic, marjoram is valued for its culinary use. It is an easy plant to grow indoors or outdoors and makes an excellent addition to your herb garden. A member of the mint family, marjoram has grayish-green leaves, small clustered white flowers, and grows 1-2 feet tall. In warm climates it can be a perennial; in colder climates, it is an annual (Seeds).Besides its culinary uses, marjoram also is valuable in the garden because it attracts beneficial insects and butterflies.

No finickiness here! It is a great plant for beginner gardeners.Six to eight weeks before the last expected frost for your region, sow the seeds indoors. Seeds can be started outdoors 2 weeks after the last frost.Fill starter trays or pots with good potting soil. Water the soil really well before planting the seeds.

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The main reason for this is that the soil needs to be around 20C (70F) to succeed. To maintain this temperature, you may need to get a heating pad to put under the trays or use a grow lamp.In about 10 days, you should see the seedlings begin to sprout.Once the seedlings have at least 3 established leaves, they are ready to be transplanted.

Marjoram prefers a soil pH of 6.7 to 7.0. However, as mentioned before, they are quite hardy and will do well in many different soil types.: After all danger of frost has passed, plant seedlings 10 inches apart in all directions. They need a location in full sun and prefer a good draining soil.: Transplant seedlings to individual pots or to a window box.

Place the pots in a well lit, warm location. In the summer, the pots can be put outside and then brought back inside once the weather turns cold.Marjoram seedlings will need regular watering until they get established. Once they are established, the soil should be allowed to dry between watering.

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The flavour is at its peak right before the flowers bloom.To dry sweet marjoram, cut the stems, tie them together in bundles and hang them upside down in a dark, dry, well-ventilated room. Once they are completely dry, remove the leaves from the stems and store them whole or crushed in an airtight container.Fresh and dried marjoram can be used in tea, to flavour soups and sauces, as an addition to potpourris and herbal wreaths.Sweet marjoram – Often cooked with meats and added to soups or stews. Click here..

Marjoram is a year round favourite herb in our garden always close to hand and regularly appearing in the kitchen. It has an almost lemony, flower-fragrant taste and smell – a touch more delicate than its cousin Oregano. We use it on pizzas and salads, with fish, chicken and pork as well as in tomato sauces, soups and stews.

is a delicate strong-tasting , very fragrant and easy to grow. It is perfect to flavor meals. – Origanum majorana and vulgare – – herbs and spices, perennial – 16 to 24 inches (40 to 60 cm) – full sun – ordinary and light – evergreen – summer – May to November Sowing marjoram normally takes place at the very beginning of spring, towards , - Click here.

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If you take extra care of your plants during the winters, you may grow marjoram outdoors in zone 7. It is a perennial, but you can also grow it as an annual in areas that are too cold during the winter for it to survive. Growing it indoors is another option to keep it growing for several years. vegetable.

There are a few different varieties, including knotted marjoram and sweet marjoram. Most home gardeners grow the sweet type. You can use it in nearly any kind of savory dish, from meat and fish to vegetables and soups. Marjoram grows well from seed, and you can either start your plants indoors or sow them directly out into the garden.

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You shouldn’t bury the seeds too deeply. Just sprinkle a little bit of soil over top of the seeds on the surface. Keep them moist but not overly wet in a sunny spot until they sprout. The seeds are very tiny, so most people don’t bother trying to separate them to plant individually.

Once you’ve passed your local frost date, you can put your marjoram plants outside. You can plant marjoram anywhere that it will get all-day sun, even in relatively poor soil. It will thrive in sandy soil so you might want to add some sand when you are digging up an area to plant in.

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If you prefer not to transplant seedlings, you can just plant your marjoram seeds out after the frosts are finished. Plant seeds about half an inch deep allowing for the same spacing between plants, or sow more closely and thin out after they begin to sprout. If you have very poor or sandy soil, you may want to give your plants a fertilizer feeding each spring but otherwise they won’t need any added nutrients.

For the first month or so, you will want to water your plants whenever they get dry but after that they should thrive just fine without any additional care from you. The flowers will attract insects and bees to your garden, which can be very helpful if you are growing vegetables or fruits that need pollinators (Seeds).

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A 10 to 12 inch container should suffice. Use a light or sandy potting mix, with extra gravel for drainage. Keep your containers in a sunny location and only water when you feel the soil is quite dry. You really don’t need to water marjoram as frequently as many other herbs.

But you can keep your plants shorter if you wish by vigorous harvesting of the top leaves and stems. Not very many insects are going to be interested in your marjoram plants except for the occasional aphid or spider mite. Neither one is particularly harmful unless your plants are covered in them.

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That won’t keep them away for too long, so you should check your plants daily (growfoodguide.com). For a more lasting repellent, use a pyrethrin-based insecticide spray. Once you spray your plant, don’t harvest any leaves for a few days. And when you do, wash them well before using. You should be able to start picking marjoram leaves for use about 3 months from when you planted the seeds.

Then you can harvest more regularly. Like most herbs, you need to do your harvesting before the plant goes to flower. After that, the leaves will be too bitter to use. growfoodguide.com. Marjoram usually blooms in mid to late summer. You can delay this deadline by cutting off the flower stalks as they begin to form.

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If you are growing your marjoram as an annual, you should let at least one plant flower. Then you can collect the seed for your next spring planting. Fresh leaves will keep in the fridge for 3 or 4 days. They store the best if you keep them moist in a plastic bag with damp paper towel, in the crisper drawer.

Don’t let them dry right in the sunlight though, or they will lose their flavor very quickly. Even dried, marjoram doesn’t last as long as other herbs. After about 3 months, it will start to lose its flavor and aroma.

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marjoram (Origanum majorana), sweet marjoram 35–45cm evergreen perennial with small grey-green leaves. prefers warm temperate and arid/semi-arid climatesIn tropical and sub-tropical areas, grow in pots to protect from rain during the wet. In cold temperate areas, grow in pots to protect from the winter cold. grows well in well-drained soils or premium potting mixes.

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A Mediterranean herb, marjoram can be used fresh or dried to flavour a wide variety of dishes and cuisines, including pasta sauces and salad vinaigrettes. If using marjoram in cooking, add it towards the end to maximise flavour. Unusually, the dried leaves are almost identical in flavour to the fresh herb, so harvest at 4–6 weeks for maximum flavour, and dry for use throughout the year.

Once established, seasonal watering is all that’s required. Marjoram is drought tolerant, but water a couple of times a week, more frequently in hot, dry weather. To improve cold tolerance, apply a seaweed solution fortnightly as the weather begins to cool. Marjoram responds well to pruning. Regular pruning (or harvesting) helps to keep it compact, and stimulates more leaves and new growth—all the better for your harvest.

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Protect with organic pet-friendly snail pellets or traps. A popular companion plant, marjoram will be relatively pest- and disease-free once mature. Do not overwater, as this can lead to fungal problems and root rot. Marjoram can be propagated by seed or cuttings taken in summer. Take tip cuttings around 6–8cm long.

Dip the base in rooting hormone or cutting powder. Fill a pot with cutting or propagating mix and insert 4–6 cuttings in each pot. Water daily. In 4 weeks, the cuttings should have developed roots and started to grow. Transplant into individual pots and pinch the top out of each cutting (the top four leaves) to encourage branching and compact growth.

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Seeds can be collected from mature flowers. Allow the flowers to brown slightly, then remove and place in an open paper bag to dry. Once the flowers are dry, shake the bag vigorously to release the seeds. Store in a clearly marked envelope. Oregano: a hardy herb related to marjoram, with a stronger flavour.

Thyme: a ground-cover herb used in a variety of cuisines. Check out our huge range of plants now and get your garden growing! .

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By: Kate Bradbury - Updated: 4 Oct 2012 Marjoram and oregano originate in the Mediterranean - Read more. They are very similar herbs; in fact oregano is actually wild marjoram (oregano has a more intense flavour). Marjoram is a half hardy annual; this means it will only last for one season and it is unlikely that it will survive through the winter months.

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Sweet or knotted marjoram. Click here. Marjoram grows best in full sun, in a well-drained soil of average to low fertility. Sow seeds from April, 2cm deep and approximately 15cm apart in a well-prepared seedbed. After about 2-3 weeks, thin seedlings to 30cm apart to give the plants room to grow to their full size.

In the first few months, ensure the plants do not dry out, but after they have become established they should cope well with drought. Try to avoid letting the plants become waterlogged, however. Marjoram is a Mediterranean plant and is not used to wet conditions. If you can’t grow marjoram in a well-drained soil then grow it in a container with plenty of grit to aid drainage.The leaves of marjoram should be harvested in July, just before the flowers appear.

However, removing the flower heads before they open can keep the leaves tasting great, and can ensure you can harvest them right up until November. Wild marjoram is most commonly used as a dried herb; pick the leaves on a dry day and store them in a dark, dry warm place until they are crumbly in texture. vegetable.

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However sweet or knotted marjoram is best used as a fresh herb; simply harvest them when required.Marjoram is well suited to being grown in pots. Sow seeds indoors in March in a small pot then transplant into a 30cm diameter pot in May. Water the pot when the soil dries out (terracotta pots tend to dry out much quicker than plastic alternatives).

Only feed once or twice during the season and use an organic feed such as seaweed.Marjoram is a fantastic herb to grow in the garden. It can be used fresh or dried, and is a great accompaniment to pizza and pasta dishes. All types of marjoram are easy to grow and do well in containers.

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How to Grow Oregano Growing Oregano in the herb garden. The three varieties normally grown are 'wild marjoram' (common oregano), pot marjoram and sweet or knotted marjoramThey are all easy to grow, well-suited to container growing and very useful in the kitchen. Because their leaves are very flavourful, a few leaves go a long way.

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Oregano, or Origanum vulgare, is a bushy, woody-branched perennial member of the . Used extensively in a variety of cuisines, it is known for its earthy, robust, aromatic flavor. A staple of Italian-American cooking, oregano is found in everything from pizza and grilled meats to salad dressings and sauces, with delicious results (Seeds).

Native to the Mediterranean region and the Middle East, oregano grows one to two feet tall and two feet wide at maturity (vegetable). Its leaves are oval and fragrant. Small, edible blooms in pink, lavender, or white form on spikes in mid- to late summer. Flowers have a more mild flavor than the leaves, and make a pretty addition to summer salads.

Let’s learn how you can add this flavorful, easy-to-grow herb to your garden. You may see oregano mistakenly referred to by any number of names that have “marjoram” in them, including winter sweet marjoram, wild marjoram, sweet wild marjoram… You get the picture. However, while they are both members of the mint family, marjoram is indeed a different species with the botanical name O.

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To add a little additional confusion, there are also two other, unrelated herbs with “oregano” in their names. Mexican oregano is Lippia graveolens, a member of the verbena family. Check out our full guide to . And Cuban oregano, Plectranthus amboinicus, is a member of the mint family, with a distinctive camphor, or menthol-like aroma.

vulgare are available, all with slightly different flavor profiles. The most commonly used in American kitchens are the Greek O. vulgare subsp. hirtum, – previously classified as its own species, O. heracleoticum – and Italian varieties. Italian cultivars sold commercially are often hybrid crosses between O. vulgare and O. majoricum, resulting in a mild, less bold flavor than the Greek type.

syriacum, a different species, is native to the Middle East. With its intensely aromatic overtones, it is a common addition to the spice mix za’atar. Greece, the birthplace of so much that is good in our universe, also gave us oregano. In ancient Greece, the aromatic herb was described as “joy of the mountain,” and said to have been created by the goddess Aphrodite.

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Direct sow outdoors when daytime temperatures hit 70°F. Place seeds on top of the soil and lightly press them into the surface. Don’t cover the tiny seeds – they need light to germinate, which should take about 4 days. Sow seeds in rows about 20 inches apart and thin seedlings to 8 inches.

Transplants should be set out in the garden when all risk of frost has passed. Keep in mind that saved seeds may not produce a plant identical to the mother plant. You would have to take a cutting in order to achieve that. In the spring, use a or garden shears to cut four- to five-inch pieces of softwood stem at a 45-degree angle.

Put cuttings in either water or a and vermiculite mixture. Change the water every two to three days, if you choose that option. If planting in a soilless mix, make sure you keep it moist. Place the cuttings in an area with bright light, but not in direct sun. Cuttings will be ready to transplant in four to five weeks, when the roots are about an inch long.

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The best time to do this is in spring or at the beginning of the fall, when the ground is still warm (Seeds). Simply dig up an existing plant and cut it through the root ball into two or more sections, then replant the divisions in pots or a different area of your garden.

Like vacationers in Cabo San Lucas, oregano enjoys full sun. The plant also needs well-drained soil with a pH of 4.5 to 8.7, but the soil doesn’t need to be amended with anything special otherwise. Sandy loam, for example, is fine. Fairly tolerant of hot and dry conditions, oregano appreciates about per week; be sure to let the soil dry out completely in between waterings.

O. vegetable. vulgare doesn’t require extra fertilization. In addition to its culinary uses, oregano makes a . It also makes an attractive border front and looks terrific in rock gardens. Some gardeners grow it in containers, where it spills nicely over the sides. This plant can get leggy if you’re not pinching it back or harvesting the leaves often enough.

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Plant in full sun Take care not to overwater Trim before plants go to seed for a fuller form Most garden centers or nurseries will stock seeds, or seedlings are available for transplant. Here are a few options from our trusted affiliates: ‘Cleopatra,’ a winner of the All-America Selections Edible Award in the Vegetable category in 2015, has a light peppermint flavor, and is milder than the Greek or Italian varieties.

With a creeping, trailing habit, it’s equally suited to growing in the herb garden, out back as a fragrant, edible ground cover, or in pots on the deck to be brought indoors to overwinter on a sunny windowsill. Packets of 500 seeds are . This classic variety, with its characteristic spicy, earthy flavor, is perfect for adding to a variety of dishes.

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Find seeds in a variety of quantities for O. vulgare subsp. hirtum or . A cultivar of Greek oregano, ‘Hot and Spicy’ is as its name suggests, a more fiery version of the classic. With an intense, slightly bitter flavor, this one works well when added to salsas, and spicy chili dishes.

In spring, the fragrant leaves are chartreuse, turning a more grayish-green as the season progresses. Live plants are available in packs of 3 . growfoodguide.com. With slightly larger leaves than the Greek variety, Italian oregano has a mildly aromatic flavor, and serves as a more delicate addition to sauces, soups, and stews.

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Flowers appear in early to midsummer and can be pink, purple, or white. It’s sometimes also referred to as “true oregano,” depending on who you ask (Read more). Plants in packs of 3 are . While oregano doesn’t usually suffer from any serious insect or disease problems, there are a few annoyances to keep an eye out for.

Use blasts of water or insecticidal soap to get rid of these tiny, soft-bodied, pear-shaped pests that suck the life out of plants. They cause mottled leaves that turn yellow or brown and wilting foliage, stunting growth, and potentially even killing your plants. Another on oregano is to introduce , which are naturally attracted to the plant and enjoy feasting on these pesky insects.

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Treat a spider mite infestation by spraying with neem oil. Mint rust (Puccinia menthae) is a fungal disease that may plague oregano. Look for small orange, brown, or yellow pustules on the undersides of leaves. This disease can cause new shoots to be pale, and large areas of leaf tissue can die and drop - grow organic vegetables.

If damage is extensive, you may have to pull up and destroy affected plants. When plants are at least 45 days old, you can begin harvesting leaves or sprigs. If cutting a sprig, be sure to leave at least one set of leaves on the stem for regrowth. If an arctic blast is nigh, and you must harvest or abandon your crops, cut your plants back to the ground and bring the stems indoors to dry.

You can use a dehydrator, if you have one (vegetable). If you don’t, check out this guide to the best dehydrators on the market today . Or you can hang bunches of stems in a cool, dry place. Place a perforated paper bag over the bunches to catch any bits that fall off, and to keep dust off the leaves.

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They will retain their flavor for about six months. Or why not try making an oregano-infused oil? This is an easy way to add a touch of flavor to salad dressings, to drizzle on bread, or even to share the fruits of your harvest with friends. , has full instructions.

So, let’s start our culinary enjoyment of oregano with grilled eggplant rollatini with lemony herbed ricotta, . Photo by Fanny Slater. Oregano melds beautifully with other herbs in this comforting bite of Italia. Continuing our tour of the Mediterranean, let’s move to Greece next with this recipe for chicken gyros with tomato salad and feta, .

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That’s all there is to it. Do you have oregano growing in your garden? Please share your tips and suggestions in the comments section below. If you are planting an , you’ll need these guides next: Photos by Fanny Slater and Kelli McGrane © Ask the Experts, LLC. ALL RIGHTS RESERVED.

Originally published on March 7, 2020. Last updated: April 7, 2020 at 19:25 pm. Product photos via Burpee, Eden Brothers, and True Leaf Market. Uncredited photos: Shutterstock. With additional writing and editing by Allison Sidhu and Clare Groom - Seeds. A former garden editor for a daily newspaper in Austin, Texas, Gretchen Heber goes through entirely too many pruners and garden gloves in a year’s time.

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To Gretchen, nothing is more rewarding than a quick dash to the garden to pluck herbs to season the evening meal. And it’s definitely time for a happy dance when she’s able to beat the squirrels to the peaches, figs, or loquats. growfoodguide.com.

(Origanum vulgare and Origanum majorana) by SCMG Stephanie WrightsonOregano (Origanum vulgare) and sweet marjoram (Origanum majorana) are closely related perennial culinary herbs. In some cuisines, they are used interchangeably for seasoning. There is no best herb – it all depends on your palate and cultural culinary preferences. Both oregano and sweet marjoram are cultivated for their aromatic leaves which can be used fresh or dried.

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Marjoram is a good alternative if oregano is too sharp or spicy for you. When compared to oregano, I find marjoram to be milder and sweeter but slightly piney. If there is room in your food garden, plant both like I do. Two notes: 1) Oregano vulgare is the common culinary variety of oregano.