Description
Greek oregano (Origanum vulgare) is a fragrant culinary herb with small, aromatic leaves commonly used on pizza, in tomato sauces, and in Mediterranean dishes. Plants can grow to roughly 24 inches tall and 18 inches wide, developing a bushy habit that suits kitchen gardens, herb beds, and containers. Harvest leafy stems regularly to encourage fresh growth.
Plant in full sun and loose, well-drained soil. In Alabama’s humid climate, drainage and airflow matter more than rich soil: avoid wet, heavy beds and overwatering. Let the top layer of soil dry between thorough waterings, especially in pots. Pinch or trim stems before flowering for tender cooking leaves, and cut back tired growth to refresh the plant. Greek oregano is generally a perennial in USDA Zones 5–10, but it may struggle in consistently wet winter soil. Raised beds or containers can help it thrive in the Southeast.
