Velvety leaves with white flowers in spring. Cuban Oregano is neither Cuban, nor Oregano. It is actually of Middle Eastern Origin, and although it- like most culinary herbs, including Oregano- is a member of the Mint family, it is actually more closely related to Coleus than it is Oregano.
To height of 12-18”
Perennial in zones 9-11
Fragrant ornamental, medicinal, culinary
Grown for foliage- aromatic & texturally. It is used for meat & fish in Africa, Southeast Asia, and the Caribbean. Eaten in salads in the Caribbean, cooked with fish, mutton and sour soup in Asia, eaten raw with bread and butter, fried in batter, or used as a flavoring for beer and wine in India and is the principle flavoring ingredient in Cuban Black Bean Soup.
A very spicy herb. Harvest the leaves right before you are going to use them, if using them fresh. The most flavor and intensity of all culinary Oreganos.
To height of 2’
Perennial in zones 5-11
Culinary, Fragrant, Medicinal
Often dried. Great for marinades for pork, beef, and potatoes. Goes well on pizza.
A cross of Oregano and Marjoram. Makes a good container plant. White flowers. Strong aroma. Flavor intensifies with drying.
To height of 2’
Perennial in zones 8-11
The pizza herb! Blends well with other savory herbs like Basil and Tarragon.
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