Indoor Care Instructions

Sun- The more sun the better for your Oregano herb.  Place in a window that receives the most sunlight all day  long.  Remember to turn your plant around every week so all of you Oregano receives the sunlight. 

Soil- Make sure your soil has excellent drainage...this is the most important part when planting your Oregano.  You may want to consider plating ins soil, sand moss and perlite.

Water- Make sure you are not over watering your Oregano herb. Try to keep your soil moist but not wet.  

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Outdoor Care Instructions

Sun-  Full Sun.  Your Oregano may need some winter protection as it can freeze and die.  So maybe cover during those freezing days.

Soil-  Oregano is picky when it comes to soil.  Plant you Oregano at the top of well drained rich soil.  

Water-  Water your Oregano when soil is dry to the touch.  Do not over water, water to make soil moist, not wet. 

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More Info

-You can harvest your Oregano leaves once your plant is about 6 inches tall.  Make sure you cut of the whole stem and do not just pick off the leaves.

-Oregano is a great herb to dry!  Hang upside down in a dry, dark place.  Or if you are in a hurry you can microwave them.  Place the Oregano leave in between paper towels for about 2 minutes. 

Featured Recipe

Kalamata Olive Bread with Oregano

Ingredients 

• 1 tablespoon olive oil

• 1 cup finely chopped onion

• 9 ounces all-purpose flour (about 2 cups)

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup low-fat buttermilk

• 2 tablespoons butter, melted

• 2 large egg whites

• 1/4 cup pitted kalamata olives, chopped

• 1 tablespoon chopped fresh oregano

• Cooking spray

Directions

• Preheat oven to 350°.

• Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until onion is tender. Set aside.

• Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a large bowl; make a well in center of mixture. Combine buttermilk, butter, and egg whites, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Fold in onion, olives, and oregano.

• Spread batter into an 8 x 4–inch loaf pan coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.