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You could harvest these warmthloving Mediterranean siblings year-round by the handful for Italian dishes and tomato-based pasta sauces.

You could also dry them to get more intense flavours from oregano and marjoram.

This column is adapted from the weekly e-zine, get growing, from New Zealand Gardener magazine. For gardening advice delivered to your inbox every Friday, sign up for Get Growing at: getgrowing.co.nz

STANDOUT VARIETIES

Oregano (Origanum vulgare) is referred to as common or wild marjoram. Its antiseptic qualities make it the one to grow for medicinal use and can also be used for cooking.

Greek oregano (Origanum vulgare hirtum) has the strongest flavour – hot and spicy.

Marjoram (Origanum marjorana) is commonly called knotted or sweet marjoram and has a milder, sweeter flavour.

Golden marjoram is an attractive creeping groundcover that is also edible.

TROUBLESHOOTING

Don’t overwater or fertilise. Trim back plants in autumn to keep them compact.