Origanum vulgare Variegatum

Origanum vulgare Variegatum

€5,00
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Origanum vulgare Variegatum

Origanum vulgare Variegatum

€5,00
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\n \nOriganum vulgare Variegatum is a culinary perennial herb that forms a dense cushion of pale green leaves edged with a cream border. \n \n
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The foliage is particularly charming—pale green edged with creamy white—and gives off a strong, aromatic scent that makes this herb both decorative and useful.

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The flowers on this variety appear towards the end of summer/beginning of autumn, in loose clusters of pale pink or white flowers, attracting pollinators and adding soft patches of color to the garden.

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Origanum vulgare is an absolute must-have in any well-stocked, sunny herb garden.

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Its leaves are key in Mediterranean dishes, from pizza toppings and pasta sauces to marinades and herb-infused oils for salad dressings.

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Must - Have. And this one is pretty too!

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\n \n👩‍🌾GARDENING TIPS👩‍🌾: \n
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    • 🔄 As a perennial herb, it will generally die back in the winter but will return in the spring. \n
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      • The foliage may turn brown or shrivel up as temperatures drop, but the plant’s root system remains alive underground, allowing it to regenerate when warmer weather returns.
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      • In colder climates, it may lose all its leaves, while in milder areas, it might retain some greenery.
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    • ✂️ Prune the plant in late fall or early spring to encourage healthy growth when the growing season resumes.
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    • 💦 Keep plants well watered during the growing season, especially in hot weather.
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    • 💇‍♀️ To maintain a neat, compact shape, cut back established plants by two-thirds in late summer, preventing them from becoming leggy.
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The Tale & The Botany: Origanum vulgare Variegatum

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\nThe wild species, Origanum vulgare is better known as Marjoram, is a fast-growing bushy perennial. \n \nIt belongs to the family of mints and sages and is commonly found in the mountainous regions of the Mediterranean Basin and temperate Asia. \n \nAs a culinary herb, Oregano vulgare evokes Mediterranean cuisine - from fresh tomato sauces to omelets, poultry, fish, vegetables... Everything really! \n \nThis variety is particularly well-known in Italy for enhancing pasta, tomato sauces, and pizzas. \n \n
\nJust to add an Ancient Egyptian note: Oregano was used in preparations for embalming the dead. \n
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Other Names:

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Oregano

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Wild Marjoram

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Origin:
\nFrance
Flowering July, August, September
Exposure Full Sun
Frost Tolerance -25°C to -30°C
Size 0.3m H x 0.5m W
Soil Dry, Well-Draining
€5,00
In stock

🪴9x9 cm

🚂 Ships across EU
🌱 Grown in our nursery

Gardening Tips
The Botany
The Myth

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