Oregano Wild Marjoram - 0.1 Gram

Wild Marjoram, also known as Common Oregano, is a hardy, aromatic perennial herb native to Europe, North Africa, and temperate Asia. In the wild, it grows in dry meadows, woodland edges, and sunny slopes. It's a cousin to Greek oregano, but with a milder, sweeter flavor and a more ornamental appearance. Not just a culinary herb, Wild Marjoram is also valued in landscaping, herbal medicine, and for pollinator gardens.

 

Botanical name: Origanum vulgare
Common names: Wild Marjoram, True Oregano, Common Oregano
Family: Lamiaceae (mint family)

Type: Perennial herb

Height: 30–80 cm tall

Spread: 40–60 cm wide

Growth Habit: Upright to spreading; bushy with square stems

Leaves: Oval, mid- to dark green, 2–4 cm long, aromatic when crushed

Flowers: Small pink to purple blooms, clustered at stem tips in summer (June–September)

Aroma/Flavor: Warm, pungent, slightly bitter, and earthy — stronger when dried

Hardiness: Hardy to around -15°C to -20°C; tolerates frost

Soil: Well-draining, light, preferably sandy or loamy

Sunlight: Full sun for best oil concentration and flavour

Pollinators: Loved by bees and butterflies

 

Sowing Indoors (for a head start):

Late winter to early spring 

Sow seeds in trays or pots filled with fine-seed compost

Surface sow – light aids germination

Lightly mist and keep at 18–22°C

Germination takes 7–21 days

Prick out and pot on when large enough to handle

Direct Sowing Outdoors:

 Late spring, once all risk of frost has passed 

 Lightly rake and weed a sunny, free-draining spot

Thin or transplant to 25–30 cm apart

Sow shallow - just press seeds into the soil or sprinkle a light dusting of compost

 

Planting Out Seedlings:

After hardening off in mid- to late spring

Spread 30 cm apart

Full sun with good air-flow; dry soils preferred

Growing Tips:

Water moderately – oregano is drought-tolerant once established

Avoid rich soil and fertilizer – they can reduce flavour

Prune after flowering or in early spring to encourage bushiness

Can be grown in pots or rock gardens too

Harvesting:

Start harvesting once plants are about 15–20 cm tall

Cut stems in the morning after dew dries, just before flowering for best flavour

Dry bunches upside down in a warm, airy place

Cut back hard after flowering to prevent leggedness

 

Pests:

Aphids

Distorted new growth, sticky residue

Blast off with water, neem oil, encourage beneficial insects

Spider Mites (especially in hot dry weather)

Fine webbing, stippled leaves

Rinse regularly, increase humidity, insecticidal soap if needed

Flea Beetles

Tiny holes in leaves

Floating row covers, trap crops, diatomaceous earth

Leaf Miners (rare)

Winding trails inside leaves

Remove and destroy affected leaves

 

Diseases:

Root Rot

Caused by poor drainage or overwatering

Prevent with raised beds or sandy soil

Powdery Mildew (occasionally)

White powder on leaf surfaces

Improve spacing and airflow, avoid overhead watering