Oregano, Hot & Spicy

Hot and Spicy Oregano

  • botanical name: Origanum x majoricum
  • perennial zones 5-9
  • height 12-18″
  • spacing 10-12″ apart
  • full sun tolerant, partial shade
  • dry-average, well-drained soil
  • flower color white
  • uses in garden: great in containers, drought tolerant, fragrant
  • use in bread, pasta dishes, stuffing, and of course pizza
  • attracts bees and butterflies

*Please note: We accept plant orders at any time of the year and if you prefer to place an order outside our regular shipping months of April-May, ordering is still easy. “Why we only ship in April and May.”

Due to the nature of shipping live plants, when you place an order, we will simply hold your order and ship it at the proper time for your zone, when weather permits in April 2015. Seed packets are shipped year round through USPS.

For more information see our “Ordering and Shipping Policy.”

Organic herb plant

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. Find great Oregano recipes here!

Hot & Spicy Oregano has a nice round, mounding habit. Plant in full sun or part shade in well-drained soil. Pinch out flowers to promote more tender foliage.

Best when used fresh, although Oregano dries well and retains much of its flavor. Harvest the non-flowering varieties in late spring as the oil concentrations rise steadily in the spring and then decline.

Compare the Oregano varieties. View a summary of all the Oregano varieties together.

Sowing Instructions:
It is easiest to propagate from starter plants, take your cuttings in the late spring, and allowing them to root in a fine soil mix.

Start seed indoors 6-8 weeks before last frost date. Don’t cover them with soil, as they need light to germinate. If you are worried about the seeds washing away, place a fine mesh cloth (like cheesecloth) over the seeds until they begin to poke through. Germination 4-7 days. Plant the seedlings out after they are at least three inches tall and all danger of frost has passed.

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.