The difference in taste between fresh oregano and the store-bought dried variety is like night and day. Fresh oregano adds a boost of flavor that just can't be beat. Commonly found in tomato-based dishes, oregano is a staple in Italian and Mediterranean cooking. Easy to grow either in your garden or indoors, from small plants or from seeds.

During summer, the plant is almost covered in pale pink flowers. These dry out naturally on the plant and gradually fade, remaining a feature until autumn when they can be removed. Grow Oregano in the herb garden or as a groundcover in the garden.

Cultivation:
Culinary members of Origanum are easy-to-grow perennials that tolerate a variety of soils, as long as those soils are well drained. Like most Mediterranean-type herbs, they need only moderate water and grow best in a gravelly loam in full sun.
Prepare the site: Humidity, periods of excessive rain, or overwatering leads to root rot, which eventually kills the plant. To avoid it, amend your soil to ensure better drainage or grow in raise beds. If too much humidity is a problem, encourage good air circulation by giving your plants plenty of room to spread.

Sowing: Sow at any time if the plant is to be kept indoors. If sowing outside, you can sow from September to May
Sow the seed thinly (If growing in pots sow enough for a few plants in each pot). Cover with ¼ cm of compost and firm gently. Oregano seeds germinate in around 14 days. Once the seedlings have developed 2 pairs of true leaves, thin out the weakest seedlings. In outdoor beds, space seedlings or thin plants to 12" apart, in rows 18 inches apart.

Tending:
Oregano's fertilizer needs are minimal and often nonexistent, especially if you amend the soil with compost or other organic matter. (Fertiliser changes the flavour). Keep in mind that container-grown plants need to be watered more often than plants grown in the ground.

Harvesting:
You can begin harvesting when the plant is about 20cm (8in) high. The flavour is most intense just before the plant blooms. Frequent harvests will produce a bushier plant and keeps foliage succulent. It's a good idea to cut plants back to about 15cm (6in) at least twice during the growing season, leaving ample growth in autumn to sustain the plant through winter

Storing:
I've used both fresh and dried leaves in foods, and this is one herb that I usually prefer dried. Drying deepens the flavour and mellows it, so it's not as bitter. Cut oregano in the morning, after the dew has dried. Hang it in small bunches upside down, or lay it on screens in a warm, dry place. Once the leaves are crisp, remove the leaves from the stems and store them, whole, in a glass container. To preserve the essential oils, wait until just before using them to chop or crush them.

Cooking:
Depending on the type of oregano, the flavour can be pretty strong, so start with a small amount—a little goes a long way. Taste as you go and add more if needed.

Companion Plants:
Oregano is the perfect companion plant for cabbage, beans and broccoli, as the oregano will deter pests that are common to these vegetables.

Herb meaning:
Oregano - joy - an ancient herb whose name means 'Joy of the Mountains'