According to the World‘s Healthiest Foods (whfoods.com), on a per gram fresh weight basis, oregano ( Origanum vulgare) has 42 times more antioxidant activity than apples, 30 times more than potatoes, 12 times more than oranges and four times more than blueberries. It‘s also a good source of iron, manganese, calcium and vitamins A, C and K, as well as dietary fiber – plus it contains two powerful compounds called carvacrol and thymol that have powerful antibacterial and antifungal properties.
If you’re planning on picking and drying your homegrown oregano, do so during summer. Oregano’s flavour changes during the growing season, its pungency in direct proportion to the amount of sun it receives. The plant’s oils, and thus therapeutic properties, are generally more concentrated in summer, and less so in autumn.
Oregano is a hardy perennial that does best in full sun. Plant in raised beds or dig in plenty of organic matter and horticultural grit to ensure excellent drainage. Water only when necessary and keep feeding to a minimum. Trim plants after flowering to stop plants becoming straggly.