Oregano Perennial

Italian Oregano. Perennial. Real oregano, not what you find in garden centers. Large highly flavored leaves. Sow seeds early in spring, plant out after last frost date. Space at 12 inches. Divide every three years or so. 0.5 gram packet. Approximately 300-400 seeds per packet Use leaves fresh or dried to season, meats, stews, veggies and sauces.  Dry in small batches covered with paper bags to collect the leaves as they fall.  Fresh or Dried Leaves are use to Salad and to Prepare Pizza.

Oregano is an important culinary herb, used for the flavor of its leaves, which can be more flavorful when dried than fresh. It has an aromatic, warm and slightly bitter taste, which can vary in intensity. Good quality oregano may be strong enough almost to numb the tongue, but the cultivars adapted to colder climates often have a lesser flavor. Factors such as climate, seasons and soil composition may affect the aromatic oils present, and this effect may be greater than the differences between the various species of plants.