Origanum x majoricum
herbItalian oregano is a hybrid of true oregano and sweet marjoram, prized for a flavor that splits the difference between its parents - the warm, savory note of oregano softened by the sweet, floral roundness of marjoram. Milder and more versatile than pungent Greek oregano, it seasons delicate tomato and cream sauces, pizza, eggs, cheese, and vegetables without taking over the dish. It grows as a tender, spreading perennial with soft gray-green leaves and tiny white flowers, and like its relatives it loves sun, heat, and lean, fast-draining soil. It is sometimes sold as hardy marjoram or Sicilian oregano.
Sun
full sun
Water
Every 7 days
Harvest
~80 days
Difficulty
easy
Lifecycle
perennial
Comes back every year
Spacing
12-18 in apart
Planting Depth
Set transplants at the depth they grew (grown from cuttings, not seed)
Soil pH
6.0-8.0
Soil Type
Lean, well-draining
Hardiness Zones
Zones 6 – 9
When to Fertilize
Little to none
Fertilizer
Minimal; lean soil concentrates the flavor
Grow Italian oregano like other Mediterranean herbs: full sun, lean and sharply drained soil, and restrained watering once it is established. It is slightly less cold-hardy than Greek oregano - reliably perennial in about USDA zones 6 to 9 - so in colder areas grow it in a pot to overwinter indoors on a sunny sill. Set plants 12 to 18 inches apart and let the soil dry between waterings; it will not tolerate soggy roots. Skip heavy feeding, which dilutes the aromatic oils. Pinch and shear regularly to keep it bushy and to delay flowering, since the leaves are most flavorful before bloom. Being a near-sterile hybrid, it is grown from cuttings or transplants rather than seed.
Start seeds indoors
Mar 4
Transplant outdoors
Apr 29
Projected first harvest
Jul 18
Good neighbors that attract beneficial insects or deter pests
Proactive ways to stop trouble before it starts. Tap a name with an arrow for its full guide
The main risk in this drought-lover - plant in lean, sharply drained soil and never let it stay wet
Rinse the occasional colony from tender new growth and encourage ladybugs
Watch in hot, dry spells and on indoor pots; rinse the foliage and avoid drought stress
Snip sprigs as needed once the plant is growing well; flavor peaks just before the white flowers open. Cut in the morning after the dew dries, taking up to a third of the plant, and it rebounds quickly. Use Italian oregano fresh for its softer aroma, or dry small bundles in a warm, airy, shaded spot and store the stripped leaves airtight - it keeps much of its gentle flavor dried.
Like other oreganos it is a seasoning rather than a vegetable, rich in antioxidants and aromatic oils with vitamin K and manganese by dry weight. Its milder, sweeter flavor makes it the more versatile kitchen oregano - good in tomato and cream sauces, pizza, roasted vegetables, eggs, and cheese dishes, where it seasons without overpowering.
For educational and informational purposes only. HomeSown is not medical, health, or other professional advice. Always positively identify any plant before handling or eating it; some plants, and some parts of otherwise-edible plants, are toxic. Consult a qualified professional before consuming or otherwise using any plant, especially if you are pregnant, nursing, taking medication, or have a health condition.