Greek Oregano is one of the most flavourful culinary herbs you can grow. Its small, aromatic leaves have a stronger, richer flavour than common oregano, making it the preferred choice for pizzas, pasta dishes, roasted vegetables and Mediterranean recipes.
 
A hardy perennial, Greek oregano returns year after year, forming compact mounds of fragrant foliage topped with clusters of delicate white flowers during summer. These nectar-rich blooms are highly attractive to bees and butterflies, making it just as valuable in wildlife and cottage gardens as it is in the kitchen. Regular harvesting encourages bushy new growth and provides a continual supply of fresh herbs throughout the growing season.
 
When to Sow: February – June
 
HOW TO SOW GREEK OREGANO:
Sow Indoors - Sow onto the surface of moist, free-draining compost and do not cover, as seeds require light to germinate. Keep at 18–22°C and maintain even moisture until seedlings emerge. Pot on individually before hardening off and planting outside.
 
Sow Direct- Direct sow from late spring once the soil has warmed. Sow thinly onto the soil surface, press the seed gently into the compost and keep moist during germination.
 
Classification: Hardy Perennial
Expert Level: Easy to Grow
Germination Time: 1–3 Weeks
Site: Full Sun
 
Soil Type: Well-drained, moderately fertile soil
Soil Acidity: All Types
Moisture: Well-drained
 
Care: Trim regularly to encourage bushy growth. Cut plants back after flowering and avoid overly wet winter soils. Divide mature clumps every few years to maintain vigour.
Use: Kitchen Gardens, Herb Gardens, Containers, Cottage Gardens, Pollinator Gardens
Harvesting: Harvest stems regularly before flowering for the strongest flavour. Leaves can be used fresh or dried. Cut whole stems and hang them to dry in a warm, airy place.
 
Days to Maturity: 90–100 Days
Harvest Time: May – October
Height: 30–45 cm
Plant Spacing: 30 cm