Origanum vulgare

• Intense peppery flavour 
• Hardy Perennial
• Complements stews, salads, soups, sauces, and pizza
• hardy when grown in hot, dry, well drained location
• Mediterranean favourite

A strong aromatic herb popular in Greek and Italian cooking. Perfect with lamb, tomato and cheese.
Herbs are so easy – you don’t even need a garden!  Just a few in pots on the patio or windowsill will add that little extra to a dish.

Approx. 1500 seeds

Sow and grow indoors for all year round crops. Sow 0.5cm (¼") deep, in small pots of compost. Water well and place in a warm position. A temperature of 15-20°C (60-68°F) is ideal. Seedlings usually appear in 14-21 days. Grow on in cooler, but not cold conditions. For earlier outdoor crops, sow indoors March-May. Gradually accustom plants to outside conditions (avoid frosts), before planting out into warm, well-drained soil, 20cm (8") apart, during May-June. Alternatively, plants can be grown on a light windowsill.

Sow outdoors April-May for ease, where they are to crop, 0.5cm (¼") deep, directly into finely-prepared, warm, well-drained soil, which has already been watered. Thin seedlings to 20cm (8") apart. Harvest: Pick the fresh leaves and tender shoots as required (outdoor plants from June). Oregano can also be dried and stores well.

Traditional in Mediterranean food, with a strong, robust, distinctive flavour. Excellent added to lamb, tomato, cheese and fish. Remove flowers to prolong picking.