Botanical Name: Origanum vulgare
How to Grow It
Oregano is a perennial herb that forms woody, spreading clumps about 30-60 cm tall, with small, aromatic leaves that turn purple in late summer when the plant flowers. Native to Europe, the Mediterranean, and parts of Asia, oregano thrives in temperate climates but can handle warmer, subtropical zones too, as long as it’s not too wet.
It loves full sun and well-drained, slightly dry soil, and is especially suited for rocky or sandy soils. Once established, it’s fairly drought-tolerant, making it an excellent choice for dry gardens or survival plots. Best to plant it in early spring or autumn – either from seeds or by cuttings or divisions from an established plant.
Oregano spreads easily, so it’s good to keep it in check by trimming back spent flowers and dividing the plant every couple of years to maintain healthy growth. It also benefits from a light feed of organic fertiliser every spring.
Herbal & Nutrient Value
Oregano is rich in vitamin K, which supports bone health and clotting, and vitamin C, an antioxidant that helps protect your cells and boosts your immune system. It’s also a solid source of fiber and iron, and its essential oils are known for their antimicrobial, antifungal, and anti-inflammatory properties.
While much of oregano’s medicinal use is based on traditional knowledge, research has shown that its active compounds, particularly carvacrol, have antioxidant and antibacterial effects, supporting gut health and fighting infections. It’s been used for centuries in herbal medicine to treat respiratory conditions and digestive complaints.
Traditional & Home Remedies
Oregano tea: Infuse leaves (1 tsp dried or 2 tsp fresh) for coughs & digestion.
Steam inhalation: Oregano oil drops in hot water for blocked sinuses.
Poultice: Crushed leaves for minor skin irritations (folk remedy).
Using It in the Kitchen
Oregano is a classic herb for Mediterranean dishes like pasta, pizza, and roasted meats. It has a pungent, slightly bitter taste that works wonders in marinades, sauces, or sprinkled fresh over salads. For dried oregano, hang it upside down in a cool, dry place, or use a dehydrator – the flavour intensifies after drying, so use it sparingly.
Fresh oregano should be chopped just before use and added to dishes toward the end of cooking to keep its flavour bright. You can also steep fresh oregano leaves in olive oil or vinegar for a tasty infusion.
Simple recipe ideas:
– Classic Pasta Sauce – Simmer chopped tomatoes with garlic, olive oil, and oregano for a quick sauce.
– Oregano Chicken Marinade – Combine olive oil, lemon juice, garlic, and oregano; marinate chicken for 1 hour.
– Oregano-Infused Olive Oil – Steep fresh oregano in olive oil for 2 weeks; drizzle over salads or roasted veggies.
– Greek Salad – Toss cucumbers, tomatoes, olives, red onion, and feta with olive oil and oregano.
– Oregano Tea – Steep fresh oregano in hot water for 5 minutes; sip to soothe your stomach.
Other Uses
Oregano isn’t just for the kitchen – it’s an excellent companion plant in the garden, attracting beneficial insects like bees and deterring pests such as aphids and mosquitoes.
Why it’s a survival plant
For survival gardens, oregano is an easy-to-grow, drought-tolerant, and hardy herb that will provide fresh, tasty leaves for a long time, even in tough conditions. Plus, oregano can be dried or frozen, allowing you to store it for use all year round. Its antioxidant and antimicrobial properties also make it valuable for natural medicine – used traditionally for respiratory issues, sore throats, and digestive discomfort.
