Originally Oregano

I love having an extensive herb garden because I can just go outside and pinch some off, without having to worry about where to store large quantities of it (and, if I don’t use it up soon enough, the flavors may fade.)

Oregano (Origanum Vulgare) is a perennial staple, doing well in neutral soils and part shade (where I am, in Zone 7, it does need some afternoon shade or else it dries out and becomes spindly.) It, like other herbs, do not enjoy being fertilized. It spreads by runners and seed, becoming bushy and trailing, so it also makes for a great potted utility plant if you’re into the Mori Girl (Forest Girl) interior design style like I am. I have mine planted underneath my currant bushes, where it serves as a groundcover to prevent moisture loss.

Personally, I think it’s something that you can’t really have too much of, because it’s attractive but not overly invasive the way mint sometimes is (even though it’s part of the mint family.) And, of course, harvesting and drying it ensures you have much to last you through winter (if you’re not growing it inside the house) and it’s used extensively in Italian and Greek cooking. One of my favorite ways of using it is just minced with other herbs in my garden, some salt and pepper, and a generous dash of olive oil, as a dip for some delightfully warm, crusty bread.

Recipes With Oregano
Tasty Tuna Sandwich
Antipasto Salad Supreme
Oven Roasted Jerusalem Artichokes
Sophie’s Lady Crab Cakes
Hearty Garden Bean Soup
Herb Butter From Scratch
Panzanella