Greek Organic Oregano

Only this true Greek Oregano has it — that robust, intense, zesty flavor we all crave for pizza, great tomato sauce and really authentic and delicious Italian, Greek and Spanish cooking. The aromatic little leaves cascade on the low growing branches of these mounding plants that are reliable and easy growing hardy perennials. You can harvest abundant full flavored sprigs to use fresh, or dry it easily in bunches for year round eating contentment.
 
PERENNIAL
Spring/summer/fall harvest
Frost hardy
 
TO START INDOORS
Sow seed in early spring in a container of seed starting mix. Press gently into mix, but do not cover. Provide a good light source. Keep evenly moist as seedlings slowly emerge in 10 to 21 days. When seedlings are large enough to handle, acclimate gradually to outdoor conditions. Transplant clusters of 3 to 5 seedlings 8 to 10 in. apart in full sun.

TO PLANT DIRECTLY IN THE GARDEN
When warm spring weather arrives, sow in full sun in a well-worked, finely textured soil with good drainage. Sow seed as thinly as possible, but do not cover as seeds need light to germinate. Tend carefully, keeping seedbed evenly moist and well weeded.

GROWING NOTES
Mix tiny seed with dry sand to help space seedlings. Young plants grow slowly at first; a good hot spell encourages strong growth. Pick leaves lightly the first season; wait until the second summer to make bigger harvests. Keep white blossoms cut off for best leafy growth. Given good drainage, this carefree Mediterranean native is hardy and long-lived.