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
Aurea	Golden oregano (Origanum majorana 'Aurea') is an aromatic shrubby herb that grows up to 45cm in height. It features golden-yellow to chartreuse-yellow leaves that become more vivid in colour in bright or sunny positions. It is a hardy species and tolerant of poor soils and full sun, with some drought tolerance when established. Its fragrant flowers are a soft pink in colour and it is very attractive to bees and beneficial insects. The leaves of this varieties can be used to flavour sauces, salad	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
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
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
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
Variegatus	Cuban oregano (Plectranthus australis 'Variegatus') is an evergreen perennial plant with fragrant, grey-green, scalloped leaves and stems. Its foliage is marked with tonal silvery streaks. In summer, small white flower clusters appear. It grows and spreads well in warm, moist climates, but is best kept in containers in northern regions. It is popular for its thick, lush foliage, as well as its flavor; its leaves are often used as a seasoning. Cuban oregango also makes an interesting ground cover	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