If you love Italian food, you probably love Oregano as much as we do, but there is a lot of confusion over this spicy herb.  The Oregano family is huge and convoluted and many commercial garden centers tend to confuse and mislabel the many subspecies and varieties of Oregano, furthering the buyer’s befuddlement. Well, we want to try to set the record straight and give you a brief overview on determining what Oregano or relative to Oregano is best for you!

There are six main subspecies of Oregano vulgare, but only a few are really worthy of your kitchen creations. Let’s take a look at the ones we grow:

Italian Oregano

Origanum x majoricum

This hybrid cross of Origanum vulgare and Origanum majorana lends the hardy nature of the vulgare and the sweeter scent of the majorana to create a bold culinary herb. Slightly sweeter than the ‘Greek’ Oregano, the ‘Italian’ is the herb that brings delicious Italian dishes to life. Popularized after World War II when soldiers brought their love of Italian cuisine home with them from overseas, the ‘Italian’ Oregano became the quintessential pizza herb. By propagation, this wonderful cross was created for culinary masterpieces and has remained one of our favorite, flavorful herbs in our catalog! Perennial in Zone 7, ‘Italian’ grows to about 18″ and has purple blooms.

Greek Oregano

Origanum heracleoticum

‘Greek’ Oregano is a bold, spicy Oregano native to the Mediterranean area. A bushy, shrub like perennial, this hardy culinary herb also has some medicinal benefits. Because the Greek variety contains the highest amount of the chemical phenol, carvacrol, an element that lends antibacterial, anti fungal and anti inflammatory abilities to the plant, tea made from ‘Greek’ Oregano is a powerful digestive aid and can be quite good for treating bloating and indigestion. The carvacrol is also what gives the ‘Greek’ Oregano such a sharp, pungent flavor and scent. ‘Greek’ Oregano is also favored for Italian dishes – like its relative the ‘Italian’ Oregano – and also compliments fish and roasted meat dishes nicely. Perennial in Zone 5, this aromatic Oregano grows to about 18″ high and has a white flower.

Sweet Marjoram

Origanum majoricum

This hardy hybrid Sweet Marjoram is similar to the ‘Italian’ Oregano, but has a much sweeter, balsam fragrance and taste. Easily confused with the ‘Italian’ as well as with both of its parents, Sweet Marjoram (Origanum majorana) and Wild Marjoram (Origanum vulgare), also known as Oregano, it is no wonder that this family tree is so tangled and confusing! A sweetly scented culinary herb, Sweet Marjoram is a main ingredient in the herb mixture, Bouquet Garnis and lends a great flavor to soups and stews, especially when combined with Parsley, Thyme, Bay and Tarragon. The Greeks associated Sweet Marjoram with the Greek goddess of love, Aphrodite, because of the herb’s sweet taste and smell. Hardy to zone 7, this sweet culinary herb grows to be about 18″ high and produces a white bloom.

Dittany of Crete

Origanum dictamnus

Dittany of Crete is a member of the Oregano family but is more like a distant cousin rather than closely kin. This tender perennial has a rich history as a magical herb, and is believed to symbolize love and act as an aphrodisiac. This belief was so prevalent that lovers would scramble precariously over dangerous cliffs where this wooly, low growing herb thrives, risking life and limb to retrieve their tokens of affection. Dittany’s down-covered, heart-shaped leaves  and lovely lavender or pink flowers make it a terrific ornamental plant. Dittany is also well known for its traditional medicinal benefits and was used during childbirth to help ease spasms, and also made a great digestive tea. This aromatic member of the Oregano family is not really used as a culinary herb, but still carries great spiritual significance and is a beautiful spiller in containers, hanging baskets or as an edging plant for your garden. Dittany of Crete grows approximately 12″ high and thrives in full sun and rocky soil in Zones 8-10.

White Sage is one of our most popular perennial herb plants.  Native to Southwestern United States, the whitish leaves contain oils and resins that become released when rubbed.  Bees love this aromatic herb and its flowers so much, it is sometimes called Bee Sage.

We’ve been thinking about white sage here in the greenhouse for months!  One of our slowest-germinating plants, we started sowing these guys all the way back in November.  We’ve nursed them all winter, and we are proud to say they are finally ready to graduate to your garden!

White Sage is a water-conserving plant and therefore does not require a lot of water.  Water only when dry, and be sure to provide well-drained soil and full sun.  The hardiness and low-maintenance of this plant makes it a great player in stabilizing degraded areas.

White sage is pretty easy to prune.  Remember that it should grow into a bush, and not a trailing plant.  To encourage your plant to grow up, and not out, pruning trailing vines will encourage new, bushier growth.

The Stevia plant is native to South America, and has long been grown for its sweet leaves.  Stevia extract contains up to 300 times the sweetness of sugar!  This beautiful little plant is quickly becoming a popular natural sugar substitute.  Although it is sweet, stevia is also known to contain natural insect-repelling properties, bypassed by aphids, grasshoppers, and other harmful pests. (The production of their super sweetness found in the plant’s leaves, is actually a deterrent to insects who can’t stand such an overdose of sugary flavor!)

Stevia is difficult to grow from seed because many places do not carry stevia seeds and it can be difficult to germinate them at home- so let us do all of the hard work for you!  Our stevia plants are well-established and ready to be added right to your garden.  Stevia is relatively sensitive to cold climates, so be sure any threat of frost has dissipated and soil temperatures are above 50 degrees before you plant outside.  Stevia likes well-drained, rich and loamy soils.  Add some compost to the top of your beds– the shallow roots will soak the nutrients right up.

Are you a container-gardener?  Stevia is quite versitile and will grow great in pots on your porch, balcony, or windowsill as well.

People garden for many different reasons. For us here at The Growers Exchange, it’s not just a vacation from the stresses of life, but a mission to increase our quality of life. Herb gardening has always been popular throughout history and with current economic instability, a trend towards sustainability and a renewed love of natural living, it has large, modern following.

Adding more herbs to your diet will help save you more money and give you a tasty, nutritious bonus to your diet. Here are five of our favorite herbs that are rich in medicinal and culinary value and versatility, that you can grow in your garden and use frequently:

1) Sorrel ‘Blonde de Lyon’

Rumex acetosa ‘Blonde de Lyon’

An herb familiar to French cuisine, Sorrel is very high in Vitamins A, C and B1, as well as Potassium. Commonly made into soup or stew, you can also add it to your salads for a zesty kick that will pack a ton of nutrition into your meal. During long winters and arduous journeys, sorrel was eaten to prevent malnutrition and diseases like Scurvy, because of its high Vitamin C level. Perennial in zones 4-8, try adding Sorrel to your favorite soup, salad or fish dish for a lemony zest and boost of vitamins!

2) Alpine Strawberry

Rosaceae Fragaria vesca

These lovely little border plants are much sweeter than the usual strawberries you find in the grocery store. Smaller and more akin to wild strawberries, the Alpine Strawberry has value as both a medicinal and culinary herb. Medicinally, the plant acts as a digestive aid and astringent and the juice is antibacterial. You can treat sunburns by making a mash of the berries and applying it directly to affected areas. Nutritionally, they are not only deliciously sweet but are packed with Vitamin C and antioxidants– an immune boosting value! They are also contain a natural bleaching agent and can help whiten your teeth.

3) ‘Holy (Sacred) Green’ Basil

Ocimum sanctum

Culturally important and religiously sacred to many cultures, the ‘Holy (Sacred) Green’ Basil is also known as Ram Tulsi. Like its more colorful counterpart, the ‘Holy (Sacred) Red’ Basil, studies show that the both may reduce blood pressure, help liver functions and reduce the risk of diabetes. They are both antioxidants, antibacterial and anti fungal, though the ‘Holy Green’ is milder in flavor than the ‘Holy Red’. Try some in your next stir fry for a flavorful dish with medicinal benefits!

4) Salad Burnet

Poterium sanguisorba

A whimsically beautiful herb with a lovely rose aroma, Salad Burnet  has medicinal value as an astringent. Easy to grow, even in harsh elements terrain, Salad Burnet has a cucumber-like taste that compliments salads well. Try using some in your wraps, on sandwiches or in soups for a lovely, subtle flavor. Make sure to use the plant’s tender leaves, as they get bitter as they grow. Pair it with Rosemary, Oregano, or Dill for a great flavor profile!

5) Sweet Marjoram

Origanum x majoricum

Milder in flavor than its cousin, Oregano, Sweet Marjoram balsam-like flavor is a key ingredient in the culinary herb mixture, Bouquet Garni. A delicious seasoning for soups, stews and meats, make sure that you add it last for a more intense flavor. Make sure to harvest the plant before it goes to flower, for the best tasting results. Aromatically it has a lovely fragrance and symbolizes love and prosperity. Its medicinal benefits also make it worthy of every garden, as it has been known to soothe menstrual pain and act as a digestive aid.

Looking to replace sugar in your life? Try Stevia! Stevia is an herb with a naturally occurring sweetness that is between 40 and 300 times sweeter than sugar (depending on the strength of the plant and the method by which its sweeteners are extracted). The natural sweetness is derived from the plant’s glycosides, which is called Stevioside. Stevioside is intensely sweet-tasting, doesn’t break down at high temperatures, is not a mutagenic and will not cause cancer in humans. Whether extracted in liquid form or found in powdered form as an alternative to table sugar, Stevia shows to be a very valuable plant for many healthy reasons. Calorie free, this herbal substitute to weight-causing white sugar is also safe for diabetics. Because Stevia does not raise blood sugar levels, it seems to be a great alternative to sugar for diabetics, but consultation with a medical professional is advised before altering your diet. Studies also show that Stevia does not promote tooth decay and that it may in fact help prevent plaque, according to research done at Purdue University. This sweet herb is also antibacterial and may aid patients who suffer from hypertension.

Although growing Stevia from seed is a trying process due to difficult germination and a scarcity of seed, growing Stevia from established plants and harvesting at home is a cinch! This shrubby herb is a tender perennial in warmer zones and will thrive in full sun. It prefers loamy, well-drained soil and needs to be kept moist but not saturated with water.  It can grow up to eighteen inches high and does great in the garden or potted in a container for easier accessibility. Stevia can be a great culinary herb for flavoring drinks and dishes, but will not caramelize like sugar, so you may want to leave it out of your meringues and other dishes that require caramelization. Try growing some today and you can easily harvest the plant’s natural sweetener with the following method:

Harvesting Natural Sweetener from Stevia Plants

Materials:

2 Cups Fresh Stevia leaves, washed

1 Measuring Cup

Coffee Filters

1 Sauce Pan

1 Cup Grain Alcohol (You can use Vodka, Scotch, Brandy or whatever you prefer)

1 Strainer

1 Knife

1 Glass bowl

Preparation:

1)      Chop the fresh Stevia leaves well to release the natural sweeteners. This will allow the leaves to more easily break down and for more of the plant’s sweetness to be extracted during the distillation process.

2)      Allow the chopped leaves to steep in one cup of your preferred grain alcohol for twenty-four hours, in a covered glass bowl. Don’t worry. The alcohol will later be cooked out of the mix, but allowing the leaves to “bathe” in stiff spirits will separate the plant’s chemical components, removing the natural stevioside that we want.

3)      After about twenty-four hours, strain the mixture through a strainer lined with coffee filters. This will remove and unwanted leaves and other plant materials, allowing only the herb’s extract and the alcohol to pass through.

4)      Add the extracted concoction to your sauce pan and heat on low. Be sure not to simmer or boil your extract, as you want it to be hot enough only for most of the alcohol to evaporate out.

5)      Once the majority of the alcohol burns off, your result is a concentrated extraction of the herb’s natural sweetener.

6)      Make sure to dilute with water before using, as this is a concentrated form of Stevia that will be very sweet and may overwhelm your dish. Dilute with one part Stevia extract, to three parts water.