Greek Oregano Plant- Two (2) Live Plants - Not Seeds -Each 4" to 7" Tall- In 3.5 Inch Pots
Greek Oregano is said to be the true "wild oregano" originally from Greece. With a stronger, more aromatic flavor and scent than regular oregano, it is one of the most important herbs of Italian, Greek and Mexican cooking. The flavor of the Greek Oregano is bold enough to stand up to strong ingredients like tomatoes, onion, garlic and beef. Oddly enough, although Greek oregano is the most flavorful type of oregano, it was until recent times used mainly for medicinal purposes. Medicinally, oregano tea is still used for indigestion, coughs, and to bring on menstruation. The oil is still used for toothache and it is also found in cosmetics. On the other hand, used as a culinary herb, it enhances cheese and egg dishes such as omelets, frittata, quiches, and flans. It can be added to yeast breads, marinated veggies, roast peppers, mushrooms, roast and stewed beef, pork, poultry, game, onions, black beans, zucchini, potatoes, eggplant, and shellfish. One thing to note, Greek Oregano has a strong flavor but it doesn't hold up well to prolonged cooking, either fresh or dried. Harvest fresh leaves right before you are going to use them. They should be added to dishes shortly before serving to fully appreciate the taste of the herb. Place plants in a full to part sun location 18 inches apart.  A normal well-draining soil with an adequate weekly watering will suffice.  Plants can grow 2 feet tall and spread out over 18 inches if not contained or pruned regularly.  Start harvesting leaves after plant is 8 inches tall.  If wintering outside, cover plants well with leaves and grass clippings to protect the plants from the elements