Oatmeal Farm Network | Oregano Varietals

Varietal Name	Description	Soil Texture	pH Range	Organic Matter	Hardiness Zone	Humidity	Water (in/wk)
Albanian Oregano	Wild-growing oregano from Albania, known for its intense flavor and high essential oil content, used in traditional Albanian cooking.	Sandy Soil	< 5.0	Very Low (< 1%)	5A	Very Low	1 - 3
Albanian Red Oregano	A rare variety with reddish stems and leaves, known for its strong, spicy flavor, often used in regional Albanian cuisine.	Sandy Soil	< 5.0	Very Low (< 1%)	5A	Very Low	1 - 3
Armenian Oregano	A pungent, spicy variety used in Armenian cooking, often as a flavoring for meats, vegetables, and soups.	Sandy Soil	< 5.0	Very Low (< 1%)	5A	Very Low	1 - 3
Aureum Oregano	A golden-leafed variety with a mild, sweet flavor, often grown for decorative purposes and used for garnishing light dishes.	Sandy Soil	< 5.0	Very Low (< 1%)	5A	Very Low	1 - 3
Balkan Oregano	Known for its bold, spicy flavor, this oregano grows wild in the Balkans and is used in hearty regional dishes like goulash.	Sandy Soil	< 5.0	Very Low (< 1%)	5A	Very Low	1 - 3
Compact Oregano	A small-leaved variety of oregano with a strong, pungent flavor, suitable for container gardening and culinary use.	Sandy Soil	< 5.0	Very Low (< 1%)	5A	Very Low	1 - 3
Corsican Oregano	A wild-growing variety from Corsica, known for its slightly bitter, peppery taste, often used in Mediterranean fish dishes.	Sandy Soil	< 5.0	Very Low (< 1%)	5A	Very Low	1 - 3
Cretan Oregano	Wild oregano from Crete, known for its potent, spicy flavor and medicinal properties, often brewed in teas or used in Greek cuisine.	Sandy Soil	< 5.0	Very Low (< 1%)	5A	Very Low	1 - 3
Cuban Oregano	A different genus (Plectranthus amboinicus) with thick, fleshy leaves and a strong, pungent flavor. Used in Caribbean and South American cuisine.	Sandy Soil	< 5.0	Very Low (< 1%)	5A	Very Low	1 - 3
Dittany of Crete	A different species (Origanum dictamnus) with fuzzy-leaved foliage, historically valued for its medicinal properties.	Sandy Soil	< 5.0	Very Low (< 1%)	5A	Very Low	1 - 3
Egyptian Oregano	A potent, spicy variety with small leaves, frequently used in Egyptian and North African cuisine for seasoning meats and breads.	Sandy Soil	< 5.0	Very Low (< 1%)	5A	Very Low	1 - 3
Golden Oregano	This ornamental oregano has golden leaves with a milder, sweeter flavor, often used in gardens and for garnishing dishes.	Sandy Soil	< 5.0	Very Low (< 1%)	5A	Very Low	1 - 3
Greek Oregano	The most popular variety of oregano with small, dark green leaves and a robust, peppery flavor. Essential for Mediterranean cooking.	Sandy Soil	< 5.0	Very Low (< 1%)	5A	Very Low	1 - 3
Himalayan Oregano	A wild variety found in the Himalayan region, prized for its medicinal properties and its intense flavor in traditional cooking.	Sandy Soil	< 5.0	Very Low (< 1%)	5A	Very Low	1 - 3
Hot and Spicy Oregano	A bold, fiery variety with a strong, spicy flavor, excellent for adding heat to grilled meats, stews, and spicy dishes.	Sandy Soil	< 5.0	Very Low (< 1%)	5A	Very Low	1 - 3
Hungarian Oregano	A hardy variety with large leaves and a slightly bitter, peppery flavor, ideal for use in soups, stews, and Hungarian dishes.	Sandy Soil	< 5.0	Very Low (< 1%)	5A	Very Low	1 - 3
Iranian Oregano	This variety has a strong, spicy flavor and is used extensively in Persian cooking, particularly with lamb and stews.	Sandy Soil	< 5.0	Very Low (< 1%)	5A	Very Low	1 - 3
Italian Oregano	A cross between oregano and marjoram, with a milder, sweeter flavor, commonly used in Italian dishes like pasta sauces and pizzas.	Sandy Soil	< 5.0	Very Low (< 1%)	5A	Very Low	1 - 3
Italian Wild Oregano	A variety with small, dark green leaves and a strong, spicy flavor, ideal for adding depth to Italian pasta sauces and stews.	Sandy Soil	< 5.0	Very Low (< 1%)	5A	Very Low	1 - 3
Kaliteri Oregano	A highly aromatic Greek oregano variety, known for its spicy, peppery flavor, widely used in Greek salads, soups, and roasted meats.	Sandy Soil	< 5.0	Very Low (< 1%)	5A	Very Low	1 - 3
Kent Beauty Oregano	An ornamental variety with cascading pink and purple bracts, used primarily for its aesthetic appeal but also in garnishing dishes.	Sandy Soil	< 5.0	Very Low (< 1%)	5A	Very Low	1 - 3
Lebanese Oregano	Known for its slightly lemony aroma and milder flavor, often used in Lebanese salads and grilled dishes.	Sandy Soil	< 5.0	Very Low (< 1%)	5A	Very Low	1 - 3
Majorcan Oregano	A lesser-known Mediterranean variety with a sweet, herbal flavor, often used in Balearic cuisine.	Sandy Soil	< 5.0	Very Low (< 1%)	5A	Very Low	1 - 3
Mexican Oregano	A different species, typically Lippia graveolens, with a strong, citrusy, and peppery flavor. Essential in Latin American cuisine.	Sandy Soil	< 5.0	Very Low (< 1%)	5A	Very Low	1 - 3
Northern Oregano	A cold-tolerant variety with smaller leaves and a slightly milder flavor, used in northern European cuisine.	Sandy Soil	< 5.0	Very Low (< 1%)	5A	Very Low	1 - 3
Origanum Vulgare	The standard species of oregano (Origanum vulgare) from which many varieties are derived. It has a strong, slightly bitter, spicy flavor.	Sandy Soil	< 5.0	Very Low (< 1%)	5A	Very Low	1 - 3
Poliomintha (Mexican Bush Oregano)	A shrub-like plant (Poliomintha longiflora) with purple flowers, offering a strong, minty-oregano flavor, common in Southwestern U.S. cuisine.	Sandy Soil	< 5.0	Very Low (< 1%)	5A	Very Low	1 - 3
Provence Oregano	A French variety commonly used in the herb blend Herbes de Provence, with a mild, floral, and slightly peppery taste.	Sandy Soil	< 5.0	Very Low (< 1%)	5A	Very Low	1 - 3
Russian Oregano	A variety with a sharp, peppery flavor, often used in traditional Russian soups and stews.	Sandy Soil	< 5.0	Very Low (< 1%)	5A	Very Low	1 - 3
Sicilian Oregano	A powerful oregano variety with a bold, peppery flavor, used in traditional Sicilian pasta sauces and pizza toppings.	Sandy Soil	< 5.0	Very Low (< 1%)	5A	Very Low	1 - 3
Spanish Oregano	A Mediterranean variety with a strong, slightly bitter flavor, used in many traditional Spanish dishes, such as paella and stews.	Sandy Soil	< 5.0	Very Low (< 1%)	5A	Very Low	1 - 3
Sweet Marjoram	A different species (Origanum majorana) that is closely related to oregano but has a sweeter, milder flavor.	Sandy Soil	< 5.0	Very Low (< 1%)	5A	Very Low	1 - 3
Syrian Oregano (Za’atar)	A mild, earthy oregano (Origanum syriacum) that forms the base of the Za’atar spice blend, known for its delicate, aromatic flavor.	Sandy Soil	< 5.0	Very Low (< 1%)	5A	Very Low	1 - 3
Turkish Oregano	A sweet and spicy variety often used in Mediterranean cuisine, ideal for meats and vegetables, known for its high essential oil content.	Sandy Soil	< 5.0	Very Low (< 1%)	5A	Very Low	1 - 3
Variegated Oregano	An attractive, green-and-white-leafed variety with a mild, sweet flavor, used both for culinary and decorative purposes.	Sandy Soil	< 5.0	Very Low (< 1%)	5A	Very Low	1 - 3
Wild Marjoram	A species of oregano (Origanum vulgare) with a sweeter, more floral flavor, often used in herbal teas and Mediterranean dishes.	Sandy Soil	< 5.0	Very Low (< 1%)	5A	Very Low	1 - 3
Wild Oregano	A wild-growing oregano with intense flavor and aroma, often found in rustic Mediterranean cooking and traditional herbal medicine.	Sandy Soil	< 5.0	Very Low (< 1%)	5A	Very Low	1 - 3
Zaatar Oregano	A species of oregano (Origanum syriacum) commonly blended with sumac and sesame seeds to form the Za’atar spice mix, popular in Levantine cuisine.	Sandy Soil	< 5.0	Very Low (< 1%)	5A	Very Low	1 - 3