Common Name: |
Turkish Oregano |
Other Names: |
Pot Marjoram, Greek Oregano, Rhigani |
Botanical Name: |
Origanum onites syn. Majorana onites |
Genus: |
Origanum |
Family: |
Lamiaceae |
Cultivation: |
Well-drained to dry, neutral to alkaline soil in sun. Origanum dictamnus needs sharp drainage and protection from wet winters. Orgianum majorana, O. x majoricum, and O. onites may be slightly hardier in a sheltered, sharply drained situation. |
Propagation: |
By seed sown in autumn or at 10-13°C (50-55°F) in spring (species only); by basal cuttings in late spring; by division in spring. |
Harvest: |
Plants are collected as flowering begins, and leaves during the growing season, and sued fresh, distilled for oil, or dried for infusions. |
Native Location: |
Mediterranean region |
Height: |
60cm (24in) |
Width: |
30cm (12in) |
Hardiness: |
Z8-10 |
Parts Used: |
Leaves, Flowers |
Properties: |
A slightly bitter, aromatic herb with a peppery, thyme-like aroma |
Culinary Uses: |
As a culinary substitute for O. majorana or O. vulgare, but inferior in flavor. Best with strongly flavored meat dishes. |
Economic Uses: |
Leaves and flowering sprigs are added to potpourris and scented articles. |
Bibliography: |
Encyclopedia of Herbs by Deni Brown. Copyright © 1995, 2001 Dorling Kindersley Limited. pp 295-296
|