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Oregano Herb of the Year 2005 by Cathy Slaughter It’s time once again to celebrate the herb of the year and this year’s honoree is Oregano. This herb is widely distributed throughout Asia, the Mediterranean cost of Europe, England and North Africa. The botanical name for oregano, Origanum, comes from the Greek words “oros” for mountain and “ganos” for joy; a reference to its plentiful growth along the mountainous regions of the Mediterranean. The oregano family is comprised of some 20+ species, all with different flavors and scents. It is unclear which variety was popular in ancient times, but records indicate the early Greeks & Romans used oregano primarily for medicinal use. A poultice was made from the leaves and placed on sore muscles, insect bites, and it was a remedy for narcotic poisons, convulsions and dropsy Athletes and couples often wore crowns made from Sweet Marjoram, also called Knotted Marjoram for the closed, round flowers it bears along the stems that resemble “knots” in a rope. Early colonists brought oregano with them to this country where it quickly escaped cultivation and grew wild in many areas. The oil from oregano was distilled and mixed with olive oil to soothe sore limbs and sprains. Oregano tea was brewed for coughs and asthma. Early American recipes list Sweet Marjoram occasionally as an ingredient but it wasn’t until soldiers returning from WW1I with a yearning for Italian food that Oregano became popular as a culinary herb. Today, we can’t imagine eating pizza, spaghetti or any Italian dish without the spicy, peppery flavor of Oregano. Greece, Spain, Mexico and South America also are fond of using oregano to spice up their cuisines. Oregano enhances cheese and egg combinations and vegetables like eggplant, zucchini squash and potatoes. It combines well with garlic, thyme and parsley and is an essential ingredient in any tomato-based dish from chili to soups, stews and marinades. It goes great with melted butter on crusty, hearty breads and served up warm. Try substituting oregano for basil next time you make pesto and use a dollop on pasta. Oregano dries extremely well and retains its flavor but why bother when it grows so abundantly here and can be used fresh? Preserve in oil to use as a marinade on grilled meats, chicken or shellfish. Plant oregano where it will receive full or nearly full sun in average, well drained, slightly alkaline soil that is sandy or has been amended with compost. Some of the low growing varieties can suffer from rotting if planted in too low a spot so make sure your location drains well; plant in a raised bed or on a mound if necessary. You will find oregano to be nearly evergreen even in the northern parts of the state. Cut back slightly after flowering and again in winter to encourage fresh, new growth and to keep a tidy appearance. Oregano needs moderate watering and is not particularly bothered by any insects or diseases. The particular types of oregano are often puzzling when trying to name or identify. The most common oregano found in nurseries and in seed racks is Italian Oregano (Origanum vulgare); a low growing, spreading plant with little culinary value. Unfortunately many other varieties of oregano are labeled Italian Oregano, which only causes more confusion. Sweet Marjoram (Origanum majorana) has a slightly gray-ish appearance and a sprawling growth habit. This one can be tender in zones 7-8 A. A hardier, similar type is one that has been re-classified as Hardy Sweet Marjoram and has a light, sweet flavor much like S weet Marjoram but it a more robust plant that grows into a 3’ x3’ shrub.We have grown this variety for nearly 20 years and call it Sicilian Oregano, named after the original starts we received from Nichol’s Nursery in Oregon. Cretan Oregano (Origanum onites) is a delightful low growing, upright plant with small, light green leaves with downy hairs. Its stems can become brittle and break easily so use caution when selecting a home for it or grow it in a container Greek Oregano (Origanum heracleoticum) is often referred to as the “pizza herb” because of its zesty flavor. It has dark green, fuzzy leaves and grows low to the ground and spreads out. Russian Oregano (Origanum tytanthum) has a more glossy look to its foliage and a slightly reddish cast to the stems. It also grows low and spreads out making a good groundcover. Syrian Oregano (Origanum maru) is a tall, upright plant with a hairy leaf texture and light green color. It can be pruned back rather severely and it will bounce right back. There are some other herbs called oregano that are not true members of the oregano family but contain some of the same chemical components that give oregano its distinct taste. One is Cuban Oregano, which is actually a Coleus (Coleus ambonicus). The large, fleshy light green or variegated green & white leaves grow on a thick stem and resemble a Jade Plant in its growth habit. This is one of the few herbs that will grow well indoors in a container. It is not cold hardy at all so just as well. Pinch out the flower spikes and top set of leaves occasionally to give it a strong, sturdy base to support itself and place in bright, indirect light-away from direct sunlight. The leaves are highly aromatic and used much like a bay leaf, added at the end of cooking to black beans then removed before serving. Two plants share the same name of Mexican Oregano. One is Poliomentha longiflora, a woody, perennial, 3-5’ tall shrub with pretty pink tubular flowers that bloom spring to fall and is used quite extensively in xeriscaping. The other Mexican Oregano, Lippia graveolens, has small, rough textured foliage much like a lantana and small, whitish clusters of blooms. Its leaves are more widely spaced on the stem and it needs regular pruning to give it a nice shape, It is widely believed this is the oregano that is dried for the commercial spice companies. There are many ornamental varieties of oregano to choose from, like Kent Beauty or Rosenkuppel, that are mostly grown for their attractive bloom spikes that dry nicely for arrangements and craft use. Look for “Jim’s Best”, a green & yellow variegated variety that gives a lot of contrast in the garden. There are also many compact, dwarf types that are particularly suited to small gardens or containers. Cathy Slaughter is a wholesale grower of herbs, perennials, native and other interesting plants at Gabriel Valley Farms in Georgetown.