You can cultivate oregano almost anywhere, often as an annual.  The perennially pungent Origanum vulgare, an intensely fragrant oregano, needs chalky soil, sharp drainage, and hot, dry summers.  Propagate it by seeds, cuttings, layering, or root division.  Its creeping root system allows for propagation by division from fall until spring.

In the vegetable garden, oregano makes a fine companion plant for most vegetables, particularly broccoli, as it wards off cabbage butterflies.  Bees love oregano and when the white or mauve flowers open in the summer, you'll likely note a joyful hum and movement around each plant.  Oregano makes a wonderful cut flower as well.

We can count oregano among the few herbs that retain the intensity of their flavor, even when dried.  The best time to harvest oregano is just as the plant begins to bloom.  Cut the entire stalk, flowers and all, leaving two or three inches at the base so the plant will survive, offering a second harvest in late summer.  Tie the fresh stalks in bunches and hang them upside-down to dry in a shaded, ventilated place, out of the sun.  A braid of garlic, a string of tiny hot red peppers, and a bunch of dried oregano make an attractive team of useful kitchen decorations.  (Alternatively, lightly crush and store dried oregano leaves and flowers in a small, airtight container.)

FOOD OF THE GODS

Oregano's unique flavor and aroma have made this historic herb an indispensible culinary companion.  Use oregano stalks, with leaves and flowers still on, as "brushes" to dip into olive oil and sweep over grilling meats, fish and vegetables.  Certain varieties such as sweet marjoram, much loved as a culinary herb in the Middle ages, have a milder fragrance.  Mix together chopped, fresh, sweet marjoram leaves, a pinch of chopped scallions, capers, lemon juice, salt, pepper, and extra virgin olive oil for a smoked salmon condiment that's too good to believe.

Once the secret inegredient to many centuries-old Mediterranean dishes, oregano's magic is common knowledge today.  A pinch strewn over cubed cheese, a drizzle of oil, and some crusty bread still makes a quick, tasty meal (yes, fast food!).  Then there's risotto flavored with a sprinkle of oregano and freshly grated Romano cheese strewn on hot grilled tuna.  Indeed, you could start the day with a sprinkle over poached eggs on toast, and end it with a sprig on pasta with shaved Parmesan cheese.  With the undreds of oregano possibilities available to us these days, Aphrodite must surely be smiling.

Trying to cut down on salt?  Use a tiny pinch of oregano instead.  On fish, meats, zucchini, eggplant, fresh tomatoes or sauce, and salads, oregano brightens flavor, eliminating the need for a sodium boost.

As a strewing herb, bruised stems, leaves, and  flowers of oregano scent a room beautifully.

Some oreganos are mild, tasting more like a sweet marjoram, while others have a tangy bite and sharpness. 

OREGANO DIP WITH VEGETABLES

2 cups plain nonfat yogurt

1 cup mayonnaise

2 Tbls chopped fresh marjoram (or your favorite oregano)

1/2 tsp dried oregano

1 tsp grated lemon peel

2 tsp freshly squeezed lemon juice

1/2 tsp salt (optional)

1/8 tsp cayenne pepper

Combine ingredients in a food processor, pulse-blending briefly.  Chill. To serve, arrange carrot and celery sticks, endive leaves, jicama wedges, radishes, and other favorite fresh vegetables around a bowl of the dip.  Makes 3 cups.