Origanum heracleoticum - Greek Oregano

Origanum vulgare subsp. hirtum, also known as Origanum heracleoticum, in French Green Oregano or Greek Oregano, is a subspecies of Common Oregano endemic to the eastern Mediterranean Basin. Used in aromatherapy for its powerful and rare essential oil, this oregano is the most fragrant of all. It is a small bushy plant with green and hairy leaves that offers a beautiful white, fragrant, and honey-bearing flowering in summer. Like all oreganos, this one is planted in a well-drained soil and is resistant to summer drought. Its small aromatic leaves with a deliciously pungent flavour perfume all dishes based on tomatoes, pizzas, but also olive oil, all summer vegetables, grilled dishes, and fish...

Wild Marjoram or Oregano (Origanum vulgare) is sometimes confused with Garden Marjoram (Origanum majorana) but they are two distinct species.

Green Oregano grows spontaneously in Greece and Turkey. In nature, it grows in pine forests, scrublands, and at the edges of cultivated land, on both non-calcareous and calcareous soils, up to 1500m (4921ft) altitude. Its cold resistance is good (-15°C (5°F) at its lowest), but it will be lower in excessively wet soils in winter. This herbaceous perennial plant belongs to the Lamiaceae family, like thyme and lavender. It forms a clump and reaches 40cm (16in) in height and 30cm (12in) in width. This wild Marjoram offers small white flowers during summer. It is a particularly interesting honey-bearing plant to install in the garden. Once well rooted, it does not require watering in summer. The drier the soil, the more fragrant the vegetation.

In the kitchen:

The leaves, added at the end of cooking, are frequently used in tomato sauces and pizzas. They also enhance salads, flavour vinegar and olive oil, pasta and stuffed vegetables, ratatouille, grilled dishes... Infusions can also be made with them. Wild Marjoram is renowned for its antiseptic, analgesic, and antispasmodic properties.

Harvesting: It is done as needed, from May to September. Preferably pick the stems in the morning when the aroma is most pronounced.

Storage: Fresh leaves can be kept in the refrigerator for several days. They can also be dried or frozen. For drying, hang the stems of the wild Marjoram in a bouquet, upside down, in the shade, then store the leaves in airtight containers.