Perennial. True Greek oregano is the superior, true culinary type of oregano prized by Italian and Greek chefs. It is highly aromatic and flavorful, combining superbly with fresh tomatoes or tomato sauces, egg and cheese combinations such as omelets and quiche, marinated vegetables, meat, fish and poultry. A good container variety.
When to sow outside: 2 to 4 weeks after average last frost, and as late as 2 months before first fall frost.
When to start inside: RECOMMENDED. 6 to 8 weeks before average last frost.
Harvesting: Cut branches when needed after the plant is at least 6" tall. Some oregano experts claim the best flavor comes just before plant flowers. Pruning off the branches also encourages fullness and fresh, new growth on the plant.