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ZAATAR

DAYS TO SPROUT

DAYS TO
SPROUT

7-14 DAYS

MATURES IN

MATURES
IN

21-28 DAYS

TASTE IT FOR

TASTE IT
FOR

60-70 DAYS

Care & Harvest

To harvest Zaatar, cut the older, more mature leaves, leaving at least one third of the plant to continue growing. Harvest Zaatar regularly to promote new plant growth. We suggest checking the roots monthly and trimming any that are brown or extending past the yPod. While Zaatar does not require thinning, we recommend not having more than three seedlings per yCube.

Quick Facts

Native to the Middle East and often called Syrian Oregano, Zaatar is not to be confused with “Za’atar”, which is instead an herbal blend. Zaatar is said to be the hyssop referred to in the Old Testament of the Bible, and thus is often referred to as Bible hyssop.
  • Zaatar has an appearance similar to oregano with small, fuzzy green leaves.
  • Sometimes referred to as Syrian oregano, zaatar has many supposed medicinal properties. It’s commonly touted to be a strong neuroprotectant, antioxidant, anti-inflammatory, and antispasmodic.
Use dried or fresh Zaatar leaves as you would oregano. Its flavor is complex and a combination of marjoram, oregano, and thyme. Add to sauces or dressings for flavor complexity, soups or stocks to increase savoriness, or as a garnish for an herbal zing.

Harvest to Plate Recipe

lebanese ZAATAR salad

Photo / Recipe Source: Hadias Lebanese Cuisine

INGREDIENTS

  • 4 bunches of zaatar akhdar/ wild oregano equivalent to 4oo g. / 14 oz. weighed with their stems, equivalent to 4 cups de-stemmed
  • 1 large onion, finely chopped
  • 1 ½ teaspoons sumac
  • ¼ cup freshly squeezed lemon juice
  • 1/3 cup extra virgin olive oil
  • Salt to taste

INSTRUCTIONS

  1. De-stem the zaatar leaves, wash repeatedly, grab the leaves between your palms and squeeze a bit, ridding from excess liquid, transfer to a bowl.
  2. Add the chopped onion, sumac, lemon juice and olive oil. Adjust salt to taste preference. Serve with pita bread or with whatever your heart desire.