ITALIAN OREGANO (Origanum vulgare hirtum), also known as Greek Oregano, is the "true" Oregano we most often associate with pizza and other Italian dishes. The name is derived from an ancient Greek word meaning "joy of the mountains." A uniquely flavored savory, with strong warm and woody flavor, is typically used in Mediterranean cuisine - and especially associated with pizza, though you are missing out if you limit your culinary use to that. It also has important medicinal qualities (see below). It is also beloved by bees, at least in my garden where, when it flowers, it is literally covered with them!!! Perennial, vigorous and hardy in zones 4-9. You can sow direct in full sun when temps remain above 45. Barely cover and keep moist. Seedlings should emerge in 21 days. 50 Seeds.
MEDICINAL: Highest of all the herbs in antioxidant compounds, oregano is rich in phenolic acids and flavonoids, giving it anti-inflammatory capabilities. So use oregano medicinally in cooking or even tea, to ward off colds, flu, fevers and indigestion. Oregano also has antimicrobial properties. In fact, scientists are now experimenting with using oregano "wraps" to cover fresh food to prevent spoilage. But don't use oregano alone - mix it with its traditional food companions -- garlic and tomtao -- for a healthy powerhouse of germ and disease protection!