Oregano

Although it is called marjoram, pot marjoram (Origanum onites) is a species of oregano. It has a sharp flavor that is stronger than other types when its leaves are used fresh. Pot marjoram is a shrubby perennial, growing to 2 feet tall with small gray-green leaves. If left outside in Zone 6 and north, pot marjoram will not survive the freezing temperatures.

Cuban oregano (Plecthranthus ambonicus), also listed as Coleus amboinicus or Spanish thyme, is not a true oregano, but it is a good substitute for Mediterranean oreganos. Fragrant, large-leafed, and frequently variegated, Cuban oregano is a tender perennial that cannot tolerate frost; grow it as an annual or in containers. Its large, succulent leaves are tolerant of sun and drought.

Mexican oregano (Poliomintha longiflora) is a strong-smelling plant popular in Mexico and Texas. Excellent for hot, humid areas, this woody shrub grows 3 feet tall. The small green leaves yield an essential oil similar to that of oregano and are used in cooking. Its tubular flowers of white to lavender blue attract hummingbirds.

Harvest, Storage, and Use
Harvest sprigs of oregano as soon as the plants reach 6 inches in height. If you want to harvest a large amount for drying, wait until just before plants bloom in midsummer. The flavor is most concentrated at this time. Cut the stems above the lowest set of leaves. Make another cutting in late summer after new foliage has sprouted.

Add oregano to Italian dishes, meat, cheese, fish, eggs, fresh and cooked tomatoes, zucchini, black beans, snap beans, and marinades. Sprinkle it lightly over salads before adding the dressing.

Use the flower stalks of oregano in wreaths and other crafts. Dry the foliage of Italian or Greek oregano for future culinary use. Strip leaves from stems after drying and store them refrigerated or frozen.

Troubleshooting
Oregano can suffer from aphids, fungus, root rot, and spider mites. To prevent disease, provide excellent drainage and remove diseased foliage promptly.