Quick Facts:

• Days to harvest: 85
• Hardiness: Cold-hardy perennial in Zone 8b
• Light needs: Full sun
• Water needs: Low (drought-tolerant; flavor concentrates in drier conditions)

Planting:

• Start indoors 8–10 weeks before last frost, or direct sow after last frost.
• Timing: Zone 8b — start indoors Jan–Feb, transplant in May. Slow from seed; buying a start the first year is a reasonable shortcut.
• Depth: Surface sow or 1/8 in — tiny seeds need light
• Spacing: 12–18 in apart

Care:

• Established plants are low-maintenance and drought-tolerant. Don't overwater.
• Trim back by half after flowering to keep the plant productive and prevent woodiness.
• Divide every few years to rejuvenate.
• The flavor intensifies in full sun and lean, dry soil — fertilizing too heavily reduces aromatic intensity.

Harvest:

• Harvest stem tips before flowering for peak flavor — this is when aromatic oil content is highest.
• Harvest in the morning after dew has dried.
• For drying: cut stems to 6–8 in, bundle, and hang upside down. Ready in 1–2 weeks.
• Dried Greek oregano is significantly more potent than fresh — use about 1/3 the amount.