top of page

Commonly known as greek oreganum, or wild marjoram, this is a perennial herb belonging to the mint family (Lamiaceae).

Physical Description:

Leaves: Small, oval to lance-shaped leaves with a strong, aromatic fragrance. The leaves are often fuzzy and can range in color from green to gray-green.

Stems: Square-shaped stems, a characteristic feature of plants in the mint family.

Flowers: Clusters of small, tubular flowers arranged in terminal spikes. The flowers can vary in color, including pink, purple, or white.


Culinary: Greek Oreganum is a popular culinary herb used in Mediterranean and various international cuisines. It adds a robust and savory flavor to dishes such as pizzas, pasta sauces, salads, and grilled meats.

Medicinal: Greek Oreganum has been used traditionally for its potential medicinal properties. It contains compounds that may have antioxidant, antimicrobial, and anti-inflammatory effects. Oregano oil, extracted from the leaves, is sometimes used in herbal remedies.

Aromatic: The aromatic qualities of oregano make it a favorite for drying and using in potpourris. The dried leaves can also be used in sachets.

Growing Conditions:

Soil: Well-drained, slightly alkaline soil is ideal. Greek Oreganum can tolerate various soil types.

Watering: Greek Oreganum prefers moderate watering. Allow the soil to dry out between waterings to prevent root rot.

Sunlight: Full sun is preferable for optimal growth and flavor development. Greek Oreganum thrives in sunny conditions.

Hardiness: Greek Oreganumis hardy and can be grown as a perennial in many climates. It is often grown as an annual in colder regions.


Harvest Greek Oreganum leaves as needed for culinary or medicinal purposes. The leaves are most flavorful just before the plant flowers. Regular pruning can encourage bushier growth.

Oreganum – Greek (Origanum vulgare)

    bottom of page