Origanum vulgare (Oregano) is a bushy, rhizomatous, woody-based perennial with square stems clothed with small, aromatic, rounded to ovate leaves. Each leaf is covered with many glands, which, when broken, exude the familiar fragrance of this herb. From midsummer to fall, loose panicles of tiny, two-lipped, pinkish-purple or white flowers are produced above the foliage. Origanum vulgare contains six subspecies and many cultivars. Some have flavorful leaves that are commonly used, either fresh or dried, as culinary herbs for various dishes, including meats, fish, salads, Greek and Italian dishes, and tomato-based dishes and sauces. The hotter and drier the climate, the more aroma and flavor an oregano variety will have.

• Grows up to 1-3 ft. tall (30-90 cm) and 1-2 ft. wide (30-60 cm).
• Thrives in full sun in average, dry to medium, well-drained soils. Good heat and drought tolerance. Intolerant of high humidity.
• Low maintenance and relatively disease and pest free, this plant is also deer and rabbit resistant.
• An excellent choice for sunny borders, cottage gardens, Mediterranean gardens, or containers.
• Cut back old flowered stems in early spring to keep the planting tidy and to induce the growth of new leaves. The best leaf flavor usually occurs just prior to flowering.
• Propagate by seed or by division in the autumn or spring.
• Toxic to dogs, toxic to cats, toxic to horses.
• Origanum vulgare is native from Europe to central Asia.