Green foliage is spicier than Italian Oregano

Hot & Spicy oregano blends the easy-growing traits of oregano with the heat of a mild chile pepper. Leaves boast a traditional oregano flavor—but with greater pungency—making it a great addition to Mexican or Greek cuisine. Like all oregano, dried leaves boast stronger flavor than fresh ones. Plants form a nicely rounded mound with multiple trailing stems. Use oregano to edge planting beds or atop short garden walls. Oregano also thrives in gravel gardens and containers. In coldest zones, plants die to the ground in winter and re-sprout in spring. In Zones 7 and south, oregano remains evergreen. Green foliage is spicier than Italian Oregano. Used in salsa and chili dishes As the name suggest, this pungent oregano has the bold flavors that are the building blocks of Mexican dishes. Also a good substitute for recipes calling for common oregano, though reduce amount by half of what the recipe calls for. Highly aromatic herb offers a spicy flavor in the kitchen and looks great in the herb garden or mixed border. Rich green rounded foliage and pink summer flowers. Boasts an intense, strong flavor; use sparingly at first, in spicy salsa and chili dishes. Key feature: Edible Plant type: Perennial Garden styles: Cottage, Mediterranean Deciduous/evergreen: Herbaceous Cold hardiness zones: 6 - 9 Light needs: Full sun Water Needs: Water regularly, when top 3 in. of soil is dry. Average landscape size: Moderate grower to 18 to 24 in. tall and wide. Growth rate: Moderate Special feature: Edible Landscape use: Border Flower color: Pink Blooms: Pink flowers in summer. Foliage color: Green Care Information Follow a regular watering schedule during the first growing season to establish a deep, extensive root system. For a neat appearance, remove old foliage before new leaves emerge. Clumps may be divided every 2 to 3 years in early spring. Tuck plants into well-drained soil in full sun. In hottest southern and desert zones, provide afternoon shade. Avoid frequent fertilizing, which dilutes essential oil concentrations—and flavor. Feed established plants annually as new growth emerges in spring with Bonnie Herb & Vegetable Plant Food. In coldest zones, mulch plants during winter. Move small containers indoors for winter. With established plants, in early spring remove any stems that are woody and have more stem than leaves. A simple trim in late spring produces branched, bushy plants. Sowing Instructions: It is easiest to propagate from starter plants, take your cuttings in the late spring, and allowing them to root in a fine soil mix. Start seed indoors 6-8 weeks before last frost date. Don’t cover them with soil, as they need light to germinate. If you are worried about the seeds washing away, place a fine mesh cloth (like cheesecloth) over the seeds until they begin to poke through. Germination 4-7 days. Plant the seedlings out after they are at least three inches tall and all danger of frost has passed. Many people skip the drying process altogether and simply chop the leaves finely, and either – add a small amount of water and freeze in ice cube trays for later use, or add the chopped leaves to softened butter. The oregano butter, when stored in an airtight container in the refrigerator, will last for several weeks. To harvest: bunch stems together and hang in a cool and airy place to dry. Once dry, strip the leaves from the stem and store in an airtight container. For fresh use, snip leaves or small sections of the plant after it has reached six inches in height. Keeping oregano clipped in this way will help the plant to bush out and encourage more foliage growth. Plant Type: Perennial, zones 6 to 10 Sun: Full sun to part shade Plant Size: 18 to 24 inches tall, 12 to 14 inches wide Culinary Use: Fresh, dried, or frozen leaves for flavoring Mexican, Italian, or Greek cuisine