Oregano (Origanum vulgare) Datasheet

1. Common Name: Oregano

2. Scientific Name: Origanum vulgare

3. Family: Lamiaceae

4. Origin: Native to Mediterranean Europe & Western Asia; naturalized widely

5. Zone Hardiness: USDA Zones 5–10; tender woody perennial, often grown as annual in colder zones

6. Light Requirements: Full sun; needs at least 6 hours/day

7. Water Needs: Low to moderate; drought-tolerant once established

8. Soil Preferences: Well-drained, lean soil; pH 6.0–9.0

9. "Ponics" Compatibility:
   • Aquaponics: Compatible
   • Aeroponics: Compatible
   • Hydroponics: Compatible
   • Preferred Method: Container or media-bed to ensure drainage & airflow

10. Growth Habit: Woody subshrub; forms bushy mounds, groundcover, or erect clumps

11. Height & Spread: 6 in–3 ft tall; 1–2 ft spread depending on variety

12. Time from Germination to Harvest: 60–90 days to usable harvest; full maturity in 1–2 years

13. Flowering Time: Summer; clusters of tiny pink, purple, or white blooms

14. Edible Parts: Leaves and flowering tops—used fresh or dried

15. Medicinal Uses: Rich in essential oils (carvacrol, thymol) with antimicrobial, antifungal, and antioxidant properties

16. Companion Plants: Thrives alongside basil, thyme, rosemary, tomatoes; attracts pollinators, deters pests

17. Pest & Disease Resistance: Resilient but watch for aphids and fungal issues in poor drainage

18. Harvest Time: Snip sprigs when 4–6 in tall; best flavor just before flowering; dry stems for storage

19. Propagation Methods: Seeds (press lightly), cuttings, division; germination ~7 days; divisions yield ready plants within weeks

20. Sustainability Features: Drought-tolerant, low-input, long-lived; supports pollinators and ideal for xeriscaping

21. Culinary Uses: Staple in Mediterranean & Latin cuisines—pasta, pizza, sauces, meats, vegetables; also tea

22. Fun Fact: Its genus name combines Greek for "mountain" + "joy"—“joy of the mountains”

Greek Oregano (Origanum vulgare ssp. hirtum)
Flavor Style: Intensely pungent and peppery, with minty‑camphor notes.
Culinary Uses: Essential in Greek, Mediterranean, and Italian cooking—perfect for pizza, souvlaki, and heavy tomato dishes.
Notes: Hairy, dark green leaves; hardy in USDA zones 5–10; spreads via runners for ground cover

Italian Oregano (Origanum × majoricum)
Flavor Style: Milder, sweeter, and earthier than Greek oregano.
Culinary Uses: Great for pizza, pasta sauces, fish, and herb butters.
Notes: A hybrid with marjoram; hardy in zones 6–9; compact, mounding habit

Golden Oregano (‘Aureum’, Origanum vulgare 'Aureum')
Flavor Style: Similar to common oregano—earthy and minty, but milder.
Culinary Uses: Edible, though often grown for ornamental foliage.
Notes: Golden‑green leaves; hardy zones 4–8; brightens garden beds

Hot & Spicy Oregano (‘Hot and Spicy’, Origanum vulgare subsp. hirtum)
Flavor Style: Zesty and peppery, with a jalapeño‑like kick.
Culinary Uses: Ideal for Tex‑Mex, spicy rubs, salsas, and soups.
Notes: Strong flavor; hardy zones 5–9; bushy; blooms mid‑summer

Marjoram (Origanum majorana)
Flavor Style: Sweet, mild, and slightly citrusy.
Culinary Uses: Chicken dishes, soups, salads; adds gentle herbiness.
Notes: Tender perennial; hardy zones 7–10; compact growth

Dittany of Crete (Origanum dictamnus)
Flavor Style: Subtle oregano flavor with aromatic, resinous notes.
Culinary Uses: Occasionally used in teas or soups.
Notes: Ornamental; silvery‑fuzzy foliage; hardy zones 7–10; low mound growth

Amethyst Falls (Origanum 'Amethyst Falls')
Flavor Style: Similar to common oregano—mild and earthy.
Culinary Uses: Edible but primarily ornamental.
Notes: Trailing habit; purple flowers; excellent in containers and hanging baskets

Kent Beauty (Origanum laevigatum 'Kent Beauty')
Flavor Style: Mild oregano aroma, not primarily used for flavor.
Culinary Uses: Occasionally garnishes, but best appreciated visually.
Notes: Award‑winning ornamental; hop‑like pink bracts; hardy zones 6–9 .

Comparison Table