Oregano

DAYS TO SPROUT

DAYS TO
SPROUT

7-21 days

MATURES IN

MATURES
IN

80-90 days

TASTE IT FOR

TASTE IT
FOR

8-12 weeks

Plant Portfolio

View All

Care & Harvest

💡Temperature: Oregano prefers cooler temperatures (60-70F).

✂️ Pruning: Remove leaves with brown spots if they appear. Check the roots monthly and trim any that are brown or extending past the yPod.

🔎 Plant Health: Spider mites are a common pest, but you can use our prevention and treatment tricks to keep pests at bay!

🌿 Harvest: Harvesting frequently helps prolong the plant’s life. Pinch off individual leaves, or use clean shears to cut stems above growth nodes. Once the plant reaches 8 inches, you can begin trimming larger outer leaves. Ensure you harvest only up to a third of the height of the plant at a time, to ensure it continues growing.

Quick Facts

ORIGIN

Oregano is popular in Mexican and Mediterranean cuisine. Ancient Romans and Greeks viewed Oregano as a symbol of joy and happiness, and it was used to make crowns for the bride and groom on their wedding day.

QUALITIES

Beyond cooking, Oregano is used in many medicinal applications. The oil can be used as a topical antiseptic to soothe sore throats and help ward off common colds. The herb itself has many health benefits, is rich in antioxidants, and has anti-inflammatory properties.

USE

Oregano adds flavor to sauces, pizza, and is great for meat marinades. Add at the end of cooking to maximize flavor.

Harvest to Plate Recipe

How To Cook Oregano

PISTACHIO-OREGANO PESTO – Food & Wine

INGREDIENTS

3/4 cup raw pistachios (about 4 ounces), coarsely chopped
2 garlic cloves, chopped
1 anchovy fillet, chopped
1/2 cup oregano leaves, coarsely chopped
2 tablespoons fresh lemon juice
3/4 cup extra-virgin olive oil
Salt
Freshly ground pepper

INSTRUCTIONS

Preheat the oven to 350°. Spread the pistachios in a pie plate and toast until lightly browned, about 5 minutes. Let cool completely.

In a food processor, combine the pistachios with the garlic, anchovy, oregano and lemon juice. Pulse to chop. Add the olive oil and pulse to form a coarse sauce. Season with salt and pepper.

Tip: The pesto can be refrigerated for up to 4 days.