Oregano’s name means “joy of the mountain” derived from two Greek
words, oros (mountain) and ganos (joy), because of the
pleasure derived from several varieties of this plant that cover the
hillsides in their natural habitat. There can sometimes be great
confusion over the term “oregano. ”Many plants around the world contain
the same essential oil that gives the Origanum genus its fragrance.
Although there is an Origanum species, the oregano scent and flavor is
produced by the high content of carvacrol found in many plants.
They may smell like oregano, but they do not look like oregano.
Origanum vulgare, a green-leaf variety commonly known as Spanish
oregano, is the popular seasoning herb. Origanum vulgare is the
most common of those plants that grows wild in the mountains of
Greece and has a very ancient medical reputation. The Greeks
used it extensively, both internally and externally for fomentations.
Pliny, the Roman scholar, recommended oregano poultices for relief of
scorpion and spider bites. It was listed in some materia medica
as a stimulant and carminative. A tea brewed from the leaves is
sometimes used for chronic coughs and asthma. The whole plant
has a strong, peculiar, fragrant, balsamic odor and a warm, bitterish,
aromatic taste, both of which properties are preserved when the herb
is dry.
For medicinal purposes, the oil is distilled with water. The
camphoraceous principle contained in the oil is responsible for relief
of nervous headaches when an infusion of the fresh plant is taken.
Oil of oregano has been used as a remedy for narcotic poisons,
convulsions and dropsy. A few drops, placed on a cotton ball and
placed in the hollow of an aching tooth frequently relieves the pain.
A warm infusion of this herb taken at the onset of measles would speed
up the eruption and lessen the length of illness.
Externally, both leaves and flowering tops could be applied as a hot
fomentation to painful swelling and rheumatism, as well as for colic.
Parkinson tells us, ‘swete bags’ ‘swete powders’ and ‘swete washing
water’ made from this plant were widely used.
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GROWING TIPS
Most oregano seed sold is Origanum vulgare. The tiny
seeds should be planted uncovered; they germinate better in
light. Soil temperature should be 70º F. Seed should
germinate in a few days. Pot them as a clump and keep on the
dry side. Or you can multiply your plants by root division in
autumn. Once the plant reaches 6 inches, you can begin snipping
sprigs to season your food.; doing so produces a bushier plant.
Oreganos are aromatic, herbaceous perennials with erect, hairy,
square stems. Flowers are 1/4 in. long, tubular, two-lipped,
rose-purple to white with four protruding stamens on terminal
spikelets to 11/8 in. long. Oregano’s leaves are pointed oval
growing on opposite sides of the stem to a length of 2 in. The
plant can grow to a height of 1 to 2 feet. Oregano is easy to
dry simply by gathering stems in bunches and hanging upside-down
out of the sun where there is good air circulation. Blooming
period lasts from the end of June through August. Gardeners
recommend planting oregano with beans to enhance their growth.
For an oregano with more flavor, look for plants of O.
Heracleoticum. Plant hardiness to zone 5 in well-drained
average soil and full sun. |
European colonists to America brought this herb with them; it soon
escaped their gardens and O. vulgare (Wild Marjoram) is now
listed in most wildflower guides of the Northeast states. Early
colonists homemakers would scour their furniture with its aromatic
juices. They also used the flowering tops as a dye to make wool
a purple color and to turn linen cloth a reddish brown. Before
the introduction of hops, this herb was much in demand for
ale-brewing. Flowering tops were also sometimes put into table
beer to give it an aromatic flavor and preserve it. The whole
plant has a strong, peculiar, balsamic odor and a warm bitterish
taste, which is preserved when the plant is dried.
Seeds most commonly sold as oregano are O. Vulgare. Demands
loose, well-draining soil and full sunshine. Arid conditions
produce the best flavor. This variety is a perennial herb with
creeping roots which sends up slightly woody stems about one foot
tall. The plant will eventually spread to a large clump.
Flowers in summer range from white to mauve-purple. Lightly
prune all summer long as needed. In midsummer and again in fall,
cut back the plant by half. The harvested branches dry quickly by
simply lying out of sun where there’s good air circulation.
Propagation is easiest by root division. About the end of June,
its unusual form of flowers begin showing. They are pale pink to
white and much loved by bees. Wild Marjoram is one of the few
herbs that should be harvested when the plant is flowering, usually in
late June or early July.
