Italian

Oregano

90d to harvest

Aromatic and richly herbal, Italian oregano fills the garden air with a warm, sun-baked fragrance and a pleasantly peppery, savory bite. Its leaves are tender yet sturdy, with a softly textured surface that holds flavor beautifully in dried bundles and fresh sprigs alike. Grow Italian for bold, fragrant seasoning in everyday herb blends, robust sauces, and hearty roasted favorites—an essential green that turns simple meals into something memorable.

Crop Dates

Milestone	Date
Start Indoors	Mar 23rd
Last Frost	Apr 20th
Transplant / Sow Outdoors	Jun 15th
Harvest Begins	Sep 13th
Harvest Ends	Oct 20th

Crop Details

Trait	Value
Days to Maturity	90
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	65
Min Soil Temp (°F)	45
Min Night Temp (°F)	40
Harden Off (days)	7

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Frequently Asked Questions

What pest or disease commonly affects Origanum × majoricum (Italian oregano), and how can I manage it?

Italian oregano often suffers from powdery mildew (white, dusty growth on leaves) in humid conditions or when plants are crowded. Improve airflow by spacing plants and watering at the soil line rather than overhead, then remove badly infected leaves early. If mildew keeps recurring, spray with a horticultural-grade sulfur product according to label directions (avoid spraying during hot mid-day sun).

How do I know when Origanum × majoricum (Italian oregano) is ready to harvest?

Start harvesting once plants are well established and stems have multiple leaf clusters, usually around 70–90 days after sowing (about 90 days to reach full maturity). Harvest in the morning by snipping non-woody stems or just above a leaf pair, taking no more than about one-third of the plant at a time. For best flavor, harvest before flowering—or right as early buds appear—when the leaves are most aromatic.