Distinct and Gutsy!


Say orega-yes to this star of Mexican and Italian cuisine, popular in tomato sauces, veggie dishes, salad dressing, and marinades. So closely related to marjoram that it is sometimes referred to as “wild marjoram.”” They can absolutely be substituted with in recipes.

With its savory, pungent and slightly sweet taste, the flavor is bold enough to stand-up throughout the cooking process. Feel free to use, at the beginning, middle or end of cooking— you won’t be disappointed!

Say orega-yes to this star of Mexican and Italian cuisine.

USDA Organic Certified Non-GMO

No fridge, please! Oregano is happiest at room temperature, hanging out in your kitchen. (Basil turns black or develops black spots in the cold.)

Have extra oregano? No problem. Try these fresh ideas for how to use it quickly.

  1. Make an infused olive oil. Place the oregano in a sterilized mason jar and top with a quality olive oil. Cover the herb by at least 1-2″ of oil. Place oil in sun and let infuse for 4-6 weeks. It’s great if you can shake the herbs in oil daily during this time. Then strain the herbs and place in a clean sterilized jar for use in salad dressing, in a marinade, dipping oil … the possibilities are endless!

Don’t Stress, just water!

In fact, we recommend that you water it as soon as you get home. (Especially if the soil is dry to the touch.) Taking care of the plant is easy if you follow the steps below.

Bust out this plant from the sleeve and place that baby in a sunny location.
This plant is happiest hang'n out in a shallow dish. Add water to the dish when the soil is dry.
For cooking, snip leaves from top — 1 or 2 or heck, just use ‘em all!
Dash on the herbs just before serving for a note of freshness to any dish.