Seeds: When properly stored, planted, and cared for, we guarantee reasonable germination and true-to-type growth for one year from purchase.
Non-seed products: Free from defects in materials and workmanship for 30 days from shipment.
Excludes factors outside our control (extreme weather, pests, gardener error). If something’s off, contact us—we’ll make it right with a replacement, repair, or refund.
USDA “bioengineered (BE)” foods are those with detectable genetic material that was modified using in vitro recombinant DNA (rDNA) techniques, in ways
not obtainable through conventional breeding or found in nature. The USDA’s National Bioengineered Food Disclosure Standard uses “bioengineered” as the nationwide labeling term.
Detectable modified genetic material in the final food
Created via in vitro rDNA techniques (e.g., gene transfer)
Modifications not achievable through conventional breeding or nature
—seeds / pkt
( ~ g )
Description
The aromatic heart of Italian cooking. ‘Italian Oregano’ produces low, bushy plants with small, dark green leaves packed with bold, savory flavor and a hint of sweetness. The taste is earthy and robust, perfect for pizza, pasta sauces, and marinades.
Plants grow 12–18 inches tall and spread into fragrant mats that bloom with tiny white flowers loved by bees. Perennial in warm climates and easily overwintered in pots elsewhere.
A Mediterranean staple treasured since ancient times, oregano remains a cornerstone of both kitchen and apothecary—lively, aromatic, and timeless.
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How to Grow – Italian Oregano (Origanum vulgare subsp. hirtum)
Watering
Provide ½–1 inch of water weekly, depending on rainfall and soil type.
Water deeply but infrequently to encourage strong root development and concentrated essential oil production.
Allow the top 1–2 inches of soil to dry between waterings—oregano thrives in well-drained conditions and is drought-tolerant once established.
Avoid overwatering and poor drainage, which can lead to root rot or fungal disease.
Mulch lightly (1–2 inches) with gravel or coarse compost to retain moisture without trapping excess humidity.
Tip: Slight water stress before harvest increases volatile oil concentration, deepening aroma and flavor.
Fertilizing
Oregano prefers lean soil—avoid excessive feeding.
Before planting, mix in a thin layer (½–1 inch) of compost or aged manure to improve soil texture, not fertility.
Feed once midseason with a diluted organic fertilizer (5-5-5 or equivalent) if growth slows or foliage yellows.
Excess nitrogen reduces flavor intensity and weakens the plant’s natural pest resistance.
Keep the bed weed-free to reduce competition for light and nutrients.
Apply a 1–2 inch layer of light mulch (straw, compost, or gravel) to suppress weeds and moderate soil temperature.
Avoid heavy organic mulch that retains excess moisture, especially in humid climates.
Sun & Heat Management
Provide full sun for at least 6–8 hours daily—sun exposure is directly linked to flavor and essential oil quality.
Ideal air temperature range: 70–90°F (21–32°C).
In hot climates, slight afternoon shade can prevent scorching during prolonged heatwaves.
Ensure good air circulation to prevent fungal diseases like powdery mildew in humid regions.
Tip: Sunlight is the key to oregano’s potency—the more light it receives, the more flavorful the leaves.
Spacing & Pruning
Space plants 12–18 inches apart in rows 18–24 inches apart.
Regular pruning is essential—cut stems back by one-third after flowering or every 4–6 weeks to encourage bushy growth and prolong harvest.
Remove flower spikes as they form if you want to maintain leaf production over seed formation.
Trim plants back to 2–3 inches above the base before winter to rejuvenate spring growth.
Beneficial attraction: Interplant with carrots, peppers, and brassicas to attract hoverflies and predatory wasps that suppress aphids and caterpillars.
Pollinator support: Allow a few plants to flower to attract bees, butterflies, and native pollinators.
Crop rotation: Rotate oregano with legumes or leafy greens every 3–4 years to maintain soil balance and reduce root disease pressure.
Soil ecology: Avoid monocultures—plant alongside other Mediterranean herbs like thyme, rosemary, or sage to promote shared beneficial fungi.
Tip: Scientific studies show Mediterranean herb groupings enhance soil microbial symbiosis and deter soft-bodied pests.
Container Growing
Grow in pots at least 10–12 inches in diameter with excellent drainage.
Use a sandy, well-draining potting mix (equal parts compost, perlite, and coarse sand).
Water only when the top 1 inch of soil feels dry.
Feed lightly every 6–8 weeks with compost tea or a mild organic fertilizer.
Tip: Terracotta pots improve drainage and allow the root zone to breathe—ideal for Mediterranean herbs like oregano.
Season Extension & Overwintering
In colder regions (Zones 4–6), provide winter protection by mulching around the crown with straw or pine needles.
Container-grown oregano can be overwintered indoors on a sunny windowsill (6–8 hours light).
Trim plants back before bringing them inside and reduce watering frequency.
In early spring, cut back any winter-killed stems to stimulate new shoots.
Tip: Oregano becomes more aromatic in its second year—perennial stands can remain productive for 3–5 years when well managed.
Additional Tips — Italian Oregano (Origanum vulgare subsp. hirtum)
Harvesting:
Harvest leaves and tender stems just before flowering, when essential oil concentration—and therefore flavor—is at its peak.
Use clean scissors or pruning shears to snip stems in the morning after the dew has dried but before the day’s heat intensifies.
Cut stems about 2–3 inches above the soil line, leaving enough foliage for regrowth. Regular harvesting throughout the growing season promotes bushier plants and prevents premature flowering.
For drying, gather small bunches and hang upside down in a dark, warm, well-ventilated space. Once brittle, strip leaves from stems and store whole to preserve flavor until ready to crush for use.
Flavor & Culinary Use:
Italian Oregano is celebrated for its robust, peppery aroma and slightly bitter-sweet flavor with earthy, resinous undertones. Its intensity increases when dried, releasing the signature scent of Mediterranean cuisine.
Perfect for tomato-based sauces, pizza, grilled vegetables, and meats, it also pairs beautifully with basil, rosemary, and thyme.
Use fresh leaves for a gentler herbal note, or add dried leaves early in cooking to allow the flavor to deepen and infuse.
Oregano’s essential oils—rich in carvacrol and thymol—also offer antimicrobial and antioxidant benefits, giving it both culinary and traditional medicinal value.
Handling & Storage:
Store dried leaves in airtight glass jars away from sunlight, heat, and moisture. When properly dried and stored, oregano retains strong flavor for 6–12 months.
Fresh stems can be stored in a glass of water at room temperature for a few days, or loosely wrapped in damp paper towels inside a sealed bag in the refrigerator for up to a week.
To preserve long-term, oregano can also be frozen—either whole leaves in olive oil cubes or chopped in airtight containers.
Pruning & Support:
Italian Oregano forms a low, spreading mound 12–24 inches tall with semi-woody stems. Prune back lightly after each harvest to encourage branching and dense growth.
Cutting plants back by one-third after flowering rejuvenates new foliage and prolongs the harvest window.
Avoid heavy pruning late in the season to allow stems to harden before winter. Oregano typically requires no support, though taller clumps may benefit from light staking in windy areas.
Sun & Water Tips:
Provide 6–8 hours of full sunlight daily for best flavor and oil concentration. While tolerant of partial shade, leaves grown in full sun are more aromatic and flavorful.
Water deeply but infrequently, allowing soil to dry slightly between waterings—overwatering can dull flavor and encourage root rot.
Oregano thrives in well-drained, moderately fertile soil with a pH between 6.0–8.0. Avoid rich composts or fertilizers, which promote leafy growth at the expense of oil content and intensity.
Once established, Italian Oregano is drought-tolerant and thrives in lean soils.
Seed Saving:
Allow select plants to flower and form seed heads late in the growing season. When seed bracts dry and turn tan, clip stems and place them upside down in a paper bag to finish drying.
Once crisp, shake or rub gently to release fine seeds. Sift out chaff using a mesh strainer.
Store cleaned seed in a cool, dark, and dry environment. Properly stored oregano seed remains viable for 3–4 years.
Because oregano cross-pollinates easily within the Origanum genus, isolate by 250 feet or more from other oregano or marjoram species to maintain genetic purity.
Ecological & Pollinator Notes:
Italian Oregano is a magnet for pollinators—its tiny white flowers draw honeybees, hoverflies, and native bees throughout summer.
Its aromatic foliage repels certain pests while supporting beneficial insects, making it a valuable companion in kitchen and herb gardens.
Plant near tomatoes, peppers, or brassicas to deter aphids and cabbage moths.
Allow a few plants to flower each year to feed pollinators and renew biodiversity while saving seed from the healthiest, most aromatic individuals.
Culinary Pairings & Presentation Tips:
Italian Oregano embodies the essence of Mediterranean cuisine. Sprinkle dried leaves over pizza, fold into marinades for lamb or chicken, or mix with olive oil, garlic, and lemon for an aromatic dipping sauce.
In fresh salads, combine with tomatoes, cucumbers, and feta for a Greek-style finish. When paired with basil and thyme, it creates a perfect bouquet for stews and roasted vegetables.
In market displays, its compact form and heady fragrance attract both cooks and pollinators alike—a living symbol of culinary tradition, resilience, and summer’s enduring warmth.
Insects & Mites
Aphids (leaf curling, honeydew, and stunted growth)
Controls: Inspect new growth regularly for clusters of small aphids. Spray neem oil or insecticidal soap every 5–7 days until populations decline. Encourage natural predators such as lady beetles, lacewings, and hoverflies by interplanting dill or yarrow. Avoid high nitrogen fertilizer, which promotes tender, aphid-prone foliage.
Spider Mites (fine webbing, stippling, and bronzed leaves)
Controls: Oregano thrives in warm, dry conditions, but prolonged drought can invite mites. Mist foliage lightly or rinse plants with water to dislodge mites and dust. Apply horticultural oil or insecticidal soap weekly until infestations subside. Keep soil evenly moist and avoid heat stress.
Leaf Miners (tunnels within leaves, distorted foliage)
Controls: Remove and destroy affected leaves immediately. Use floating row covers to protect young plants. Apply neem oil to deter adult egg-laying. Encourage parasitic wasps (Diglyphus isaea) for biological control.
Thrips (silvered patches on leaves, distorted growth)
Controls: Use blue sticky traps for early detection. Apply insecticidal soap or neem oil at first sign of damage. Increase humidity slightly around plants and ensure good airflow.
Diseases
Root Rot (caused by overwatering or poorly drained soil)
Controls: Ensure soil or container mix is well-draining. Water only when the top inch of soil is dry. Remove infected plants and replant in fresh, dry soil. Avoid mulch that retains excessive moisture around stems.
Powdery Mildew (white powdery coating on leaves)
Controls: Prune plants for airflow and avoid overhead watering. Apply neem oil or a baking soda solution (1 tsp per quart of water) at the first sign of infection. Space plants adequately and avoid crowding in humid conditions.
Botrytis (gray mold, leaf and stem decay)
Controls: Improve air circulation and avoid overhead watering. Remove infected tissue promptly. Apply a copper-based fungicide if necessary, and avoid excessive nitrogen that encourages lush, vulnerable growth.
Physiological & Environmental Issues
Overwatering (root discoloration and wilting despite wet soil)
Controls: Water oregano sparingly, allowing the soil to dry between waterings. Use raised beds or containers with drainage holes.
Nutrient Imbalance (yellowing leaves or reduced oil content)
Controls: Apply a balanced, diluted fertilizer once or twice during the growing season. Overfeeding reduces essential oil concentration and flavor intensity.
Cold Damage (leaf blackening or dieback in frost-prone areas)
Controls: Protect plants with row covers or bring containers indoors before frost. Mulch lightly around the base for root insulation in mild climates.
Monitoring & Prevention — Quick Checklist
Inspect leaves weekly for aphids, mites, and leaf miners.
Water deeply but infrequently to prevent root rot.
Space plants for airflow and prune regularly to reduce humidity.
Avoid overhead watering and fertilizing excessively.
Encourage beneficial insects and maintain a dry, sunny growing environment.
Sanitize tools and remove infected plant debris promptly.
Q: What type of oregano is Italian Oregano?
Italian Oregano (Origanum vulgare subsp. virens) is a perennial herb prized for its robust, aromatic flavor and versatility in Mediterranean cuisine. It’s a true culinary oregano, offering a balanced, savory profile with both earthy and peppery undertones.
Q: How long does Italian Oregano take to mature?
Expect 80–90 days from transplant for full leaf harvest. Plants reach peak flavor just before flowering, though leaves can be harvested anytime once established.
Q: How long does it take for Italian Oregano seeds to germinate?
Seeds germinate in 7–14 days when kept at 70–80°F (21–27°C) with consistent moisture and light exposure. Seeds require light to germinate — do not cover them deeply.
Q: Does Italian Oregano need special soil conditions?
It thrives in light, well-drained soil with a pH between 6.0 and 8.0. Avoid overly rich soils, as they can dilute essential oils and weaken flavor intensity.
Q: What spacing does Italian Oregano need?
Plant 12–18 inches apart in rows 18–24 inches apart. Mature plants spread into low, bushy mounds about 12–24 inches tall.
Q: Does Italian Oregano require full sun?
Yes. Oregano develops its strongest aroma and flavor in full sun, ideally receiving at least 6–8 hours of direct light daily.
Q: Can I grow Italian Oregano in containers?
Absolutely. It performs well in 1–3 gallon pots with well-draining potting mix. Avoid waterlogging, and prune frequently to promote bushy growth.
Q: How tall does Italian Oregano get?
Plants reach about 12–24 inches in height and spread similarly in width. Regular trimming encourages compact, flavorful foliage.
Q: How do I harvest Italian Oregano?
Harvest leaves or cut stems just before the plant blooms for maximum essential oil content. Frequent harvesting encourages continual regrowth.
Q: How do I dry and store oregano leaves?
Bundle stems and hang them upside down in a shaded, ventilated area for 7–10 days. Store dried leaves in airtight jars away from light and heat to preserve aroma.
Q: Is Italian Oregano a true perennial?
Yes, it’s a hardy perennial in USDA Zones 5–10. In colder regions, protect roots with mulch or grow it in containers that can be brought indoors.
Q: Why is my oregano losing flavor?
Overwatering, shade, or nutrient-heavy soil can reduce essential oil concentration. Allow soil to dry slightly between waterings and ensure full sunlight.
Q: Can I propagate Italian Oregano from cuttings?
Yes. Softwood cuttings root easily in water or moist soil. Take 4–6 inch cuttings in spring or summer and keep them warm until rooted.
Q: Can I save seeds from Italian Oregano?
Yes. Collect seeds from mature flower heads after they’ve dried on the plant. Store them in a cool, dark, and dry place for up to 3 years.
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Saving seeds from Italian Oregano (Origanum vulgare):
1. Selecting Plants for Seed Saving:
Choose healthy plants with vigorous growth and abundant leaves.
Avoid plants showing signs of disease or poor growth.
2. Harvesting Seeds:
Timing: Allow the flower heads to mature and dry on the plant.
Collection: Harvest the dry flower heads before they start to shatter.
3. Drying Seeds:
Place the flower heads in a well-ventilated, dry area. Allow them to dry completely for one to two weeks.
4. Cleaning Seeds:
Separation: Rub the flower heads to release the seeds.
Inspection: Ensure seeds are clean and free from mold or pests.
5. Storing Seeds:
Containers: Store seeds in labeled paper envelopes or airtight containers.
Storage Conditions: Keep in a cool, dry, and dark place.
Viability: Use seeds within one to two years for best results.
6. Testing Seed Viability:
Test by placing seeds on a damp paper towel in a plastic bag in a warm place and check for germination.
Tips for Successful Seed Saving:
Isolation: Maintain distance between different oregano varieties.
Pollinators: Encourage pollinators for better seed production.
Record Keeping: Keep detailed records of the process.
Uses and Benefits:
Italian Oregano (Origanum vulgare) is a fragrant herb known for its aromatic leaves and robust flavor. It is often used in Italian and Mediterranean cuisine.
Oregano provides vitamins and minerals, supporting overall health. It is a versatile herb that adds flavor to soups, sauces, and meat dishes.
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Alliance Of Native Seedkeepers
Oregano Seeds - Italian
$200 USD
Unit price /
Unavailable
Description
The aromatic heart of Italian cooking. ‘Italian Oregano’ produces low, bushy plants with small, dark green leaves packed with bold, savory flavor and a hint of sweetness. The taste is earthy and robust, perfect for pizza, pasta sauces, and marinades.
Plants grow 12–18 inches tall and spread into fragrant mats that bloom with tiny white flowers loved by bees. Perennial in warm climates and easily overwintered in pots elsewhere.
A Mediterranean staple treasured since ancient times, oregano remains a cornerstone of both kitchen and apothecary—lively, aromatic, and timeless.
