In this article I’ll show you five ways to use oregano flowers from your herb garden.While most gardeners grow oregano for its aromatic leaves, the plants also produce beautiful flowers that can be white, pink or light purple in color.Oregano begins blooming in late spring or early summer depending on the variety.Pinching the tips back makes the plants bushier and more full looking.Oregano leaves can be harvested during or after the plant has flowered but the taste will be milder or more bitter, depending on the variety.Try adding the flowers to pizza, pasta sauce, salad dressing or use them as a garnish for your meals.Oregano plants produce an abundance of flowers so they look great in the garden when they’re blooming.Allowing the plants to bloom means that you’ll attract lots of bees, butterflies and other pollinating insects to your herb garden and these insects will pollinate other plants in your garden as well.Italian oregano produces spikes of small white flowers in early summer.It grows 12 to 24 inches (30 to 60 cm) tall to form a rounded clump.I hope this article has inspired you to make use of the beautiful flowers from your oregano plants. .

How to Grow Oregano

and cultivars Common Name Oregano Plant Type Perennial herb Mature Size 2 feet tall, 18-inch spread Sun Exposure Full sun to part shade Soil Type Dry to medium moisture, well-drained soil Soil pH 6.5 to 7.0 (slightly acidic to neutral) Bloom Time Summer Flower Color Pink, purple, and white Hardiness Zones 4 to 10 (USDA); depends on species Native Area Eurasia, Mediterranean.Local nurseries will usually carry the most popular kitchen herbs, while catalogs tend to offer the widest variety of oregano plants.Oregano is one of those Mediterranean herbs that grow well in full sun, planted in lean-to-average soil that is well-drained.Covering the plants with an evergreen bough after the ground has frozen will protect it from wind damage.Large amounts of nutrients, such as nitrogen, can change the flavor of this herb.Marjoram is a type of oregano with a less pungent, sweeter taste, often used in French and English cooking.( The variety usually used in Mediterranean cooking, this is the type most people associate with oregano flavor.Oregano needs regular pinching back, beginning when the plant is only about 4 inches tall.Pinching back the growing tips will make the plants bush out and prevent leggy, straggly growth.As the plant grows larger, this pinch-back ritual should be a weekly affair; any growth you are not using for cooking or drying can be discarded.You can begin harvesting when plants have reached 4 to 5 inches in height, cut sprigs for use.Though it is perennial, oregano is well-suited to growing in pots, either as indoor plants or on a deck or patio.Some growers find that adding a good amount of perlite, vermiculite, or sand to a peat-based potting soil gives the best results.In early spring or fall, divide plants into segments when the centers begin to die out or the stems become too woody.In cold-winter climates, cut back the stems of the oregano plant after the first frost kills the foliage.Leave a short umbrella of stems to protect the root ball, Cover the ground with 3 to 4 inches of dry mulch for the winter.Although it is grown predominately as a culinary herb, oregano makes a nice edging plant and ground cover, requiring little maintenance.Bees love oregano flowers and will cover the plants as they take up nectar and pollen.Beekeepers purposefully plant oregano near apiaries because it adds a wonderful flavor to honey made by oregano-eating bees. .

Oregano

Oregano ( ,[1] ;[2] Origanum vulgare) is a species of flowering plant in the mint family Lamiaceae.The flowers are purple, 3–4 mm (1⁄8–3⁄16 in) long, produced in erect spikes in summer.Used since the middle 18th century, the Spanish word orégano is derived from the Latin orīganum and ultimately from the Classical Greek ὀρίγανον (orī́ganon).Many subspecies and strains of oregano have been developed by humans over centuries for their unique flavours or other characteristics.The related species Origanum onites (Greece, Turkey) and O. syriacum (West Asia) have similar flavours.A closely related plant is marjoram from Turkey, which differs significantly in taste because phenolic compounds are missing from its essential oil.Growth is vigorous and very hardy, with darker green, slightly hairy foliage.vulgare – widespread across Europe + Asia from Ireland to China; naturalized in North America + Venezuela.'Aureum' – golden foliage (greener if grown in shade), mild taste: It has gained the Royal Horticultural Society's Award of Garden Merit [11].hirtum strains/landraces, small, hardy, dark, compact, thick, silvery-haired leaves, usually with purple undersides, excellent reputation for flavor and pungency, as well as medicinal uses, strong, archetypal oregano flavor (Greek kaliteri : the best).strains/landraces, small, hardy, dark, compact, thick, silvery-haired leaves, usually with purple undersides, excellent reputation for flavor and pungency, as well as medicinal uses, strong, archetypal oregano flavor (Greek : the best) 'Hot & Spicy' – O. v.

subsp.They have a reputation for sweet and spicy tones, with little bitterness, and are prized for their flavor and compatibility with various recipes and sauces.Good-quality oregano may be strong enough almost to numb the tongue, but cultivars adapted to colder climates may have a lesser flavour.Factors such as climate, season, and soil composition may affect the aromatic oils present, and this effect may be greater than the differences between the various species of plants.Among the chemical compounds contributing to the flavour are carvacrol, thymol, limonene, pinene, ocimene, and caryophyllene.Its popularity in the U.S. began when soldiers returning from World War II brought back with them a taste for the "pizza herb", which had probably been eaten in southern Italy for centuries.In barbecue and kebab restaurants,[clarification needed] it can be usually found as a condiment, together with paprika, salt, and pepper.During the summer, generous amounts of dried oregano are often added as a topping to a tomato and cucumber salad in Portugal, but it can be used to season meat and fish dishes as well.The dried and ground leaves are most often used in Greece to add flavour to Greek salad, and is usually added to the lemon-olive oil sauce that accompanies fish or meat grills and casseroles.Although oregano or its oil may be used as a dietary supplement, there is no clinical evidence to indicate that either has any effect on human health.In 2014, the US Food and Drug Administration (FDA) warned a Utah company, Young Living, that its herbal products, including oregano essential oil, were being promoted to have numerous unproven anti-disease effects, and so were being sold as unauthorized misbranded drugs subject to seizure and federal penalties.[15] Similar FDA warning letters for false advertising and unproven health claims about oregano essential oil products were published in 2017 and 2018.The essential oil of oregano is composed primarily of monoterpenoids and monoterpenes, with the relative concentration of each compound varying widely across geographic origin and other factors.Common throughout the tropics, including Latin America, Africa, and Southeast Asia, it is probably of eastern-hemisphere origin.Common throughout the tropics, including Latin America, Africa, and Southeast Asia, it is probably of eastern-hemisphere origin. .

Oregano

Oregano, a beloved ingredient in Italian cuisine, is one of the most popular herbs grown in culinary gardens.After World War II, returning GI’s brought it home, calling it the Pizza Herb.People often complain that the oregano they purchase for their herb gardens has little or no taste.Depending on the variety of oregano you are growing, the plants should reach a height of 30 inches if left unpruned or unharvested.Most people wait to harvest their oregano until right before it flowers in late spring when the flavor is at its peak.Add fresh oregano at the end of the cooking time because heating it for too long will make it bitter.If you want to direct sow your seeds in your garden, wait until after your last frost date to plant them, barely covered, outdoors.You can either start your cuttings indoors 6 to 10 weeks before your last frost date or outdoors once the soil temperatures reach 70⁰F. .

5 Flowering Oregano Varieties To Plant Now

It’s not too late to add a few new herbs to your garden, especially if you live in the northern regions.A cooler, wet spring has challenged (read FRUSTRATED) many gardeners.BUT, if you’ve been busy and haven’t had a chance to get growing yet, the rainy weather may be your garden blessing.Most herb gardeners are familiar with the traditional Greek and Italian oregano.We love them for the rich, savory kick they add to tomato sauces.But with over 40 oregano species and a truckload of varieties, it’s time to explore this wonderful herb.This year I’m trying five ornamental oregano varieties that will flower in beautiful shades of purple and pink, trail in my containers, and attract bees/butterflies to my garden.In addition to the herb varieties and tools, I’m also trying out this 5 Level Plant Pyramid.It’s a perennial in zones 5-9, reaches a height of 18-24″, fragrant, and will produce delicate pink to white flowers.The little plants is ideal in containers or the front of the border where its pink-to-lilac flowers will attract attention.This oregano variety can also be used to season bread, pasta, stuffing and pizza.Cooks will often season bread, pasta, stuffing and pizza with Jim’s Best.If you’re interested in growing these varieties, check your local herb specialty store or garden center.Garden inspired, Beth More Than Oregano Beautiful Stories Crafted In The Details.Beth Garden Inspired Storyteller, Photographer & Artist Creating and painting in small town Minnesota. .

Oregano leaves while plant is flowering

Maybe oregano flowers can be considered just as tasty as the leaves, and also that the plant's taste doesn't start deteriorating going forward as basil does. .

How to Cut and Dry Oregano to Add to Your Spice Cupboard

Also Read: Top 5 Culinary Herbs to Grow, How to Make Italian Seasoning, How to Store Dried Food.Harvest oregano just before the flowers start forming, that’s when it will have the best, most intense flavor.If you have a perennial patch, watch for it to be ready to harvest in early June.Yup, even here in cold, wintery Manitoba, your oregano can be harvested in early June.Mid morning is considered the best time of day to harvest herbs – after any morning dew has evaporated but before the sun causes the essential oils to leave the plant or excessive heat causes wilting.When oregano comes back from previous years, it can grow very quickly and can withstand several harvests in one summer.If you just planted your oregano, it will take a little longer for it to be harvested, but keep an eye on it because it will flower even when it is small.As long as there’s an inch or two of greenery left at the bottom, I know it will grow back.I use kitchen scissors and cut several stems at once, about an inch or two above ground level.Leaves that are bruised or starting to turn yellow don’t have a lot of flavor, so it’s best to remove them at this point.So, before you tie your bundles or put them in paper bags, you must remove all surface moisture.I use a salad spinner and then lay out the oregano on a clean towel for an hour or more to remove surface moisture.When the oregano is totally dry and starting to wilt, that’s when you can tie it or bag it.OR, you can toss washed and dry oregano (no surface moisture) loosely into brown paper bags.It may seem obvious what it is now, but by the end of the summer when you’ve harvested a variety of herbs, they all start to look the same.Strip the leaves from the stems and place in a paper bag or glass jar.I know the fluctuating temperature from the stove are not ideal for herbs, but I’m not running to the basement every time I need oregano!Dried oregano, like most herbs will start to lose its flavour after about six months, but I usually continue to use it until next year’s harvest. .

H O O 5 O H

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