Greek Oregano

Recognised as the best variety for culinary purposes, Greek Oregano offers a much more intense and spicy flavour than common oregano. This hardy perennial sub-shrub forms a low, spreading mound of small, hairy, dark green leaves. In the UK, it typically reaches about 20-30cm in height. In late summer, it produces small white flowers that are highly attractive to pollinators. The leaves are traditionally used dried or fresh in Mediterranean cuisine, particularly with grilled meats and tomato-based sauces. It is fully hardy (H6) but, like many Mediterranean herbs, it requires a position in full sun with very well-drained soil. It excels in gravel gardens, rockeries, or containers. To maintain the best flavour and a compact habit, the plant should be cut back hard in early spring or after flowering. It is a resilient plant that can withstand drought once established, making it a low-maintenance choice for sunny, dry spots in the garden.

Sun: Full sun.

Soil: Well-drained, alkaline to neutral soil.

Hardiness: H6 — down to −20°C.

Flowering: Jul, Aug, Sep.