Italian oregano (Origanum vulgare) is an essential spice in Italian cooking. It can be used fresh or dried for year-round use. A hardy perennial in zones 5-10, this oregano has white flowers the second season it is planted. Italian oregano is a little sweeter and milder than Greek oregano.
Planting Site
Italian oregano is native to the Mediterranean and Eurasia and grows in mountainous areas on rocky, calcareous soil. It needs well-drained soil as it will not tolerate soggy conditions—plant Italian oregano in full sun. If your climate gets hot in the summer, plant the oregano where it will get afternoon sun.
Sowing Italian Oregano
Sow in the warm spring directly to the garden. This seed requires light to germinate. Sow it thinly on a prepared seedbed. It may be easier to handle to mix the seed with sand because the seeds are tiny. It takes the seed 10-21 days to germinate.
Spacing
This oregano grows 12-18 inches high and 10-20 inches wide. Therefore, plants should be spaced 18 inches apart. Thin if they are closer.
Watering
After sowing oregano seeds, water them in carefully. You do not want to wash them away. You will need to water enough to keep the soil moist until the seeds germinate and the seedlings become established. Keep the soil moist with frequent watering until the plant is about 6 inches tall. After that, let the top of the soil dry out before watering deeply. After the first year, this herb is drought tolerant.
Fertilizing
Italian oregano does not need fertilizer if the ground is fertile. However, a balanced fertilizer can be worked into the soil every four weeks or so, starting eight weeks after the seedlings germinate.
Propagating
Italian oregano is usually started from seeds strown directly on the seedbed. However, you can also grow it from cuttings dipped into rooting hormone and placed in potting soil. Cover the top of the pot with plastic wrap and place in a dark place for 3-4 weeks. Then, gradually accustom the plant to light until it is in full sun.
Harvesting and Pruning
After eight weeks, you should cut your plant back by one-third. Use the clippings when fresh or dry for more extended storage. Pick leaves in the first year of the plant’s life but do so lightly. Once the plant is two years old, you can harvest more. Never harvest more than one-third of the plant at one time. The essential oils in oregano are more concentrated in the leaves when you cut off the flowers before they bloom.
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