Italian Oregano Seeds

Start Italian Oregano seeds indoors about 8 weeks before the last expected frost. Sow oregano seeds just below the soil surface, and leave them uncovered, since they require light to germinate. Maintain a temperature of 65–70 °F with consistent moisture and good light. Origanum Vulgare seeds sprout in 7-14 days. When seedlings are about 2-3 inches tall, thin them to one strong seedling per cell, since overcrowding at this stage causes leggy seedlings that never recover.

Italian Oregano plant requires at least six hours of direct sunlight. In part shade, they'll survive, but the flavor goes flat. Oregano plant seeds need dry, well-drained soil, as wet soil is bad for oregano's roots. There's no need to fertilize the soil, as oregano prefers poor soil. Water deeply once a week until it's established, then back off. Established oregano is drought tolerant and does not require constant watering.

Pinch the tips regularly once they reach 6 inches. This encourages bushy growth and delays blooming. Once an oregano plant bolts, its leaves become bitter and tough. If flower buds appear, cut them off immediately. Harvest entire stalks by cutting at least an inch above the ground. The plant will regrow from that node. In Zones 4-6, cut back hard in late fall and mulch lightly. 

Harvest in the morning after the dew has dried but before the afternoon heat — that's when the oils are at peak concentration. Keep fresh herbs in the refrigerator for up to five days wrapped in a damp cloth. For drying, hang the herb upside down in a warm, airy place for a week. Dried oregano becomes even stronger in flavor, which is why it is mostly used in dried form. Add fresh herbs towards the end of the cooking time, and dried herbs at the beginning so the heat can open the flavor.