Plant in the spring after all danger of frost has passed in a location that will receive full sun to partial shade. Space plants 10-12″ apart in average soil that is well-drained. Plant height 12-18″. Drought tolerant.
Does well in containers or mixed pots. Attracts bees and butterflies.
Oregano, Hot & Spicy origanum x majoricum
Hot and Spicy oregano is true to its name; its especially pungent, which makes it a good choice for spicy Mexican dishes. Also commonly used in Italian and Greek dishes. A perennial, Hot & Spicy oregano has a nice round, mounding habit. Pinch out flowers to promote more tender foliage.
Some Oregano’s bloom later than others and some, like Hopley’s, Kent Beauty, Bristol and Dittany of Crete are valued for their flowers and we view them as mainly ornamental. The best culinary ones are Italian, Turkish, Greek and Hot & Spicy. Of these, Greek and Italian bloom about mid-summer through fall and have the most flavor-filled leaves right before the flowers bloom. Although the flowers are edible too, it’s usually the leaves that are used for flavoring foods. They retain their flavor better in hot dishes if added toward the end of cooking. Heating too long may result in bitterness. Harvest the non-flowering varieties in late spring as the oil concentrations rise steadily in the spring and then decline.
To harvest: bunch stems together and hang in a cool and airy place to dry. Once dry, strip the leaves from the stem and store in an airtight container. For fresh use, snip leaves or small sections of the plant after it has reached six inches in height. Keeping oregano clipped in this way will help the plant to bush out and encourage more foliage growth.
Many people skip the drying process altogether and simply chop the leaves finely, and either – add a small amount of water and freeze in ice cube trays for later use, or add the chopped leaves to softened butter. The oregano butter, when stored in an airtight container in the refrigerator, will last for several weeks.