Origanum libanoticum

Lebanese Oregano, sometimes called ornamental oregano, hop-flowered oregano, or cascading oregano, is a perennial aromatic plant, perfectly hardy, albeit less fragrant than other oreganos, but particularly ornamental with its long and beautiful flowering reminiscent of hops. In the garden, this perennial oregano makes a good rockery plant, and it will have a nice effect in containers. The small fresh leaves are used to enhance tomato and cucumber salads or dried in tomato sauces, stuffed tomatoes, and pizzas, alone or mixed with other oreganos, thymes, savory... Sowing from March to May, in pots or in open ground.

Native to the mountains of Lebanon and Syria, Lebanese Oregano (in Latin Origanum libanoticum) is a perennial plant belonging to the Lamiaceae family. It is found in nature in wooded areas at low and medium altitudes, on rocky, limestone, dry grounds in summer, and more humid and shady in winter. The plant forms a spreading, semi-trailing tuft, about 25-30cm (10-12in) high and 40-50cm (16-20in) wide. Its deciduous foliage is composed of small heart-shaped leaves, light green in colour. This Oregano is adorned, from June to September, with pretty pink flowers, more or less purplish, with large anise green bracts. It is hardy up to about -17°C (1.4°F).

Lebanese Oregano is a resistant and easy to grow in well-drained soil. It prefers light, even stony soils that do not retain moisture, even very dry in summer. It is not afraid of limestone. If your soil is rather moist and clayey, we recommend growing it in a pot or on a small mound enriched with gravel where it will thrive.

Note that Lebanese oregano is often used in combination with other "stronger" varieties of oregano such as Syrian or Turkish oregano. These three species give a characteristic aroma to traditional Levantine cuisine. Once dried and ground, oregano is used in the famous spice blend called Zahtar or Za'atar. Depending on the country (Lebanon, Jordan, Syria), the composition may vary, but the base remains the same: oregano, sumac, sesame, and salt.

Harvest: Lebanese oregano is harvested from May to October, by cutting off branches with scissors.

Preservation: Lebanese Oregano is traditionally preserved by drying. It is a simple and quick process that can be replaced by freezing if it is more convenient for you.

The gardener's tip: In the garden, don't hesitate to mix genres by planting some aromatics like Lebanese Oregano in the middle of your rock plants. It is very pretty and the sometimes strong fragrances of aromatic plants often have the ability to repel insects that might attack more sensitive plants like certain roses. Growing in containers is also possible.