Herb Oregano brings warm, peppery flavor to sauces, roasted vegetables and Mediterranean-inspired dishes. This packet contains 1,000 non-GMO, heirloom seeds for growing aromatic foliage you can harvest fresh or dry for later use. Grow it in a sunny garden bed or a well-drained container, then snip a few sprigs when dinner needs a fragrant finishing touch. Oregano is a perennial herb where local winter conditions permit; survival and growth depend on climate and care.

Germination Rate: 85%. Test Date: 5/26. OSI.

Culinary Uses

• Sauces and pizza: Add harvested oregano leaves to tomato sauces, pizza toppings and pasta dishes for warm herbal flavor.
• Roasted vegetables: Chop fresh leaves for potatoes and other roasted vegetables, adding some near the end for a fresh aroma.
• Herb blends: Combine dried leaves with other culinary herbs for homemade seasonings.
• Fresh or dried: Strip leaves from tough stems before using. Dry clean sprigs in a well-ventilated location and store fully dried leaves in an airtight container.

Medicinal Uses

Oregano has a history of use in traditional herbal preparations. Traditional use does not establish that oregano treats or prevents illness. This product is sold as planting seed, not as medicine. Consult a qualified healthcare professional before using herbs medicinally; concentrated oregano oils are not equivalent to culinary leaves.

Growing Directions

• Starting seeds: Sow indoors in a fine seed-starting mix before your intended outdoor planting date. Press the small seeds gently onto the surface and cover only very lightly.
• Moisture: Keep the surface evenly moist during germination without waterlogging it. Handle tiny seedlings gently.
• Transplanting: Harden off seedlings gradually and transplant after frost danger has passed. Space approximately 8 to 12 inches apart, adjusting for mature growth.
• Sun and drainage: Choose full sun and well-drained soil. Containers should have drainage holes; avoid consistently wet roots.
• Water and fertilizer: Water young plants regularly, then allow the soil surface to dry between waterings. Feed sparingly according to a soil test or fertilizer label rather than encouraging excessive soft growth.
• Harvest: Snip stems regularly once plants are established, leaving enough foliage for continued growth. Harvest before flowering when you want leaves for culinary use; leave some flowers for visiting pollinators if desired.
• Winter care: Consult local growing guidance for overwintering. Container roots may need more protection than plants in the ground.

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Order Oregano Seeds Today

Grow fresh oregano for your kitchen with 1,000 seeds from David's Garden Seeds®.

Important Disclaimer

• Planting seed: Seeds in this packet are for planting, not direct consumption. Culinary uses refer to harvested leaves.
• Growing results: Germination, growth and winter survival vary with soil, weather and care. Follow local seasonal planting guidance.
• Seed storage: Store seeds in a cool, dry, dark place protected from heat and moisture.
• Health information: Traditional-use information is educational and is not medical advice or a claim that this product treats disease.

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Lemon-Garlic Oregano Roasted Potatoes

Use fresh oregano leaves harvested from your plants, not the planting seeds in this packet. Serves 4. Prep time: 15 minutes. Cooking time: 35 to 45 minutes.

Ingredients

• 2 pounds Yukon Gold or other roasting potatoes, cut into 1-inch pieces
• 3 tablespoons olive oil
• 2 tablespoons fresh oregano leaves, finely chopped, divided
• 3 garlic cloves, minced
• 1 teaspoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 3/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• Fresh oregano sprigs and lemon wedges, optional, for serving

Directions

1. Heat the oven to 425°F. Wash the potatoes and rinse the harvested oregano under running water. Dry both well, then strip oregano leaves from the stems and chop.
2. Toss potatoes with olive oil, salt, pepper and 1 tablespoon chopped oregano. Spread in a single layer on a large rimmed baking sheet, leaving space between pieces.
3. Roast for 25 minutes, turning once halfway through. Add minced garlic, toss gently, and roast for another 10 to 20 minutes until the potatoes are golden and tender when pierced with a fork.
4. Transfer to a serving bowl. Toss with lemon zest, lemon juice and the remaining tablespoon of fresh oregano.
5. Serve warm, with fresh oregano sprigs and lemon wedges if desired.

Options and Storage

• Dried oregano option: Replace the fresh oregano with 2 teaspoons dried oregano, added before roasting.
• Serving idea: Pair with roasted vegetables, grilled chicken or a fresh green salad.
• Storage: Refrigerate leftovers in a covered container within 2 hours, or within 1 hour when temperatures exceed 90°F. Use within 3 to 4 days and reheat to 165°F.

Growing a Doomsday Garden by David Schulze