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HT Oregano Seeds 0.25g – Pink-Flowering Perennial Marjoram

Pink-Flowering Oregano Seeds | Mallorn Ireland

Grow perennial pink-flowering oregano from seed. Aromatic Origanum vulgare for pizza, sauces and Mediterranean dishes. Attractive to pollinators.

€2.59

In stock

Pink-Flowering Oregano Seeds – Origanum vulgare

Overview

Pink-Flowering Oregano, also known as perennial or wild marjoram, is a hardy and aromatic perennial herb. Botanically known as Origanum vulgare, it produces flavourful leaves and attractive clusters of pink to purple flowers during summer.

The aromatic foliage is widely used in Mediterranean cooking, including pizza, pasta, tomato sauces, roasted vegetables and meat dishes. Growing approximately 50–60 cm tall, the plants are suitable for herb gardens, sunny borders, raised beds and large containers.

Key Features

Hardy perennial culinary herb
Aromatic leaves with a traditional oregano flavour
Produces decorative pink-purple flower clusters
Excellent for pizza, pasta and Mediterranean dishes
Highly attractive to bees and butterflies
Suitable for herb gardens, borders and containers
Grows to approximately 50–60 cm tall

Sowing Instructions

Sow indoors from March to April in trays or small pots filled with moist seed compost. Sow the fine seeds on the surface and cover with only a very light layer of compost or vermiculite. Keep warm and evenly moist until germination.

Alternatively, sow outdoors in a prepared seedbed from April to June. Prick out indoor-grown seedlings once they are large enough to handle and plant them outdoors after the risk of severe frost has passed. Space the plants approximately 25–30 cm apart.

Growing Conditions and Care

Plant oregano in a warm, sunny position with light, well-drained soil. The plants develop their strongest flavour when grown in full sun and should not be allowed to remain in waterlogged ground.

Water young plants regularly while they become established. Mature plants are relatively tolerant of dry conditions and require only occasional watering. Trim the plants after flowering to maintain compact growth and encourage fresh foliage.

Harvesting and Use

Leaves can be harvested as required from June onwards. For the strongest flavour, gather the young shoots and leaves shortly before the plants begin flowering. Regular harvesting encourages the development of fresh, bushy growth.

Use the leaves fresh or dry them for later use. Oregano is particularly well suited to tomato sauces, pizza, pasta, roasted vegetables, marinades, soups and Mediterranean-style meat dishes.

To dry oregano, cut healthy stems and hang them in small bunches in a shaded, dry and well-ventilated location. Once fully dry, remove the leaves from the stems and store them in an airtight container.