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Syrian Oregano is a giant among oreganos. Not only does it get tall when it blooms (about 4 feet), but it is also big on flavor. Similar in taste to the popular Greek Oregano, Syrian Oregano is a much more accommodating plant in the garden. While it is tall when in bloom, it does not creep and sprawl over the garden like Greek Oregano. In the picture to the left, the new spring growth has shot forth from the ground and grows rapidly. This early growth is quite attractive with soft, bright green leaves and reddish stems. The leaves can be harvested at this stage and right on up until the bloom has been on the branch for a while. As the leaves age, they will become a dark, dusty green and the stems will become a woody brown. These older leaves (like those pictured below) are not quite as good for fresh use but can be dried and powdered. |
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The new flower buds (pictured top left) can also be used fresh or dried. Their flavor is very concentrated and is the perfect flourish for a grilled cheese sandwich or a bowl of creamy tomato soup. Once the flower buds have elongated (picture top right) though it is best to pass them by. At this point, usually in early fall, the bush can be cut back to the ground to rest for the winter. Or, the flowers can be left on until brown so that beneficial wasps and other beneficial insects can feast on them. This does not hurt the plant and, as the flowers become totally brown, the insects no longer find them attractive. At this point the stems can also be cut back to the ground for winter. |
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Syrian Oregano, also known as Bible
Hyssop, is one of the six plants chosen
to be in our |
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SYRIAN OREGANO (Origanum maru): “Purge me with hyssop, and I shall be clean: wash me, and I shall be whiter than snow.” Psalms 51:7. Because common Hyssop (Hyssopus officinalis) is not native to the Mediterranean area, much debate has ensued over which plant was referred to in the Bible as Hyssop. It may have even been several different plants used for different and varied purposes. Origanum syriacum is thought to be the true Hyssop of the Bible. A very frost tender plant, true O. syriacum is not offered for sale in this country, so we settle for a subspecies of it, O. maru--or what we refer to in the garden as Syrian Oregano. Oregano was often gathered in bunches and used as a brush or sprinkler for purification rituals. It was surely enjoyed then, as it is today, for its excellent flavor. In the Middle East, Origanum maru is often used, along with Conehead Thyme and Pink Savory, as an ingredient in the spice blend Zatar. Zatar is often spread on bread with a little olive oil and baked something like an herbal pizza. |
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In Carol Saville's excellent book Exotic Herbs, she gives this simple recipe for Zatar: 1/2 cup dried Syrian Oregano Pita Bread In a small bowl add the first five ingredients and stir together to combine. Seal in a glass jar and store out of the light. Makes about 2/3 cup. Preheat oven to 250 degrees. Brush pita with olive oil and sprinkle with Zatar and warm in the oven. Or mix equal parts Zatar and Olive Oil and spread over bread and then warm.
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Since Syrian Oregano is one of our most flavorful oreganos, we developed a special recipe for it and the delightfully tasty Italian Oregano Thyme. Oregano Maru and Italian Oregano Thyme Honeyed Pork Chops. |
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Yet another reason to grow Syrian Oregano is for its long, vibrant green flower stems. These are perfect for use in making fresh herbal wreaths or arrangements. Wreaths take a lot of stems and having a plant that produces in abundance is a definite advantage. If you garden where temperatures go below 20 or so, Syrian Oregano can be grown in a good size container, like one of our 15 Inch Fluted Terra Roma Squares, and brought indoors for winter. Read our Growing Herbs Indoors page for more information on this. |
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Cultural Information Height: 2 Feet Hardiness: Perennial Flower Color: White Characteristics: Full Sun, Uses: Culinary, Ornamental |
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