Origanum vulgare

Greek oregano is a must-have in any herb garden, especially for cooks who favour the deep, aromatic flavours of Mediterranean cuisine. This classic culinary herb has been used for centuries in Greek and Italian kitchens to season everything from tomato sauces and roasted vegetables to grilled meats and flatbreads. Its trailing habit makes it particularly well suited to container growing, where it can spill gently over the edges of pots or garden beds.

The leaves are rich in essential oils that release a warm, slightly peppery scent when crushed. This is the herb behind the signature flavours of pizza, bolognaise, souvlaki, and countless pasta dishes. Fresh or dried, the leaves add depth to sauces, dressings, and marinades, and also hold medicinal value as a traditional remedy for digestion and respiratory support.

Seeds should be sown on the surface of moist soil and gently pressed in without covering, as light aids germination. Oregano prefers warm temperatures for sprouting and typically germinates in 10 to 15 days. Start indoors in trays or sow directly into the garden once all danger of frost has passed.

This perennial herb thrives in full sun and well drained soil. Regular trimming encourages bushy growth and helps prevent it from becoming woody. It benefits from being harvested frequently, with the best flavour coming just before flowering. Dry the cuttings in a cool, shaded space and store in airtight containers for year-round use.

Standard packet contains approx. 200 seeds

Petite packet contains approx. 70 seeds