Natural and Sustainable

How about starting with Oregano. The first step to growing Oregano naturally is to have a small , but sufficient garden. There are three steps in making a little garden feel big.

1. Take the eyes upward: Use arbors, fencers, shrubs, small trees and vines, such as sky vine, coral vine, Dutchman’s pipe and passionflower, to add a vertical dimension.

2. Create a gardening room: A row of small spaces separated by a wall of living plants makes you think more is around the corner.

3. Put in some raised beds: Even if they are small ones, include them in your garden. It helps create a sense of largesse.

Oregano is easy to grow and it can be incorporated into anyone’s cooking or even an already make dish bought at the store. Here is the plant profile for oregano.

Oregano: Origanum spp.

Botanical background: It is a member of the mint family. There are 42 species native to the Mediterranean or Eurasia. Mostly found in the wild in Cyrus, southern Turkey, western Syria and Lebanon.

Description of Oregano: Perennial, grows to a height of 2 to 3 inches to 3 feet or more. Aromatic leaves; small purple, pink or white flowers that are highly attractive to pollinators such as bees, butterflies and even some ladybugs.

Hardiness or Oregano: Common oregano (O.vulgare) and its subspecies and varieties are hardy to Zone 5 or 6. Turkish oregano (O. onites) and Sweet marjoram (O. Majorana) are grown only as annuals.

Oregano needs full sun: well drained soil and a neutral to alkaline soil base. When harvesting, cut ranches back by half just before they start to bloom.

Here are some oregano varieties to start you on your way:

• Greek Oregano (Origanum vulgare ssp. hirtum)

• Common Oregano (Origanum vulgare)

• Sweet Marjoram ( Origanum majorana)

• Dittany of Crete (Origanum dictamnus)

• Turkish Oregano (Origanum onites)

• Mexican Oregano (Lippia graveolens)

Many of the oreganos are in near danger of being extinct in the wild due to over harvesting and the destruction of the plants’ natural habitat. The main fact is that oregano is difficult to raise commercially outside the Mediterranean. As they adapt to their new environment, their oil content and quality eventually decline. Growing your own means helping to safeguard a few oreganos in the wild.

*Natural and Sustainable Living Tip: Reuse and recycle: Put those unwanted CDs and DVDs you receive in the mail to good use by using them in your garden. String them up on the limbs of your fruit trees to help scare away the birds from your orchard.

If you have ever gone to purchase herbs from the supermarket or a specialty store you have noticed how pricey they are. And the price goes up as the herb gets better and less known. There are even Asian, Indian and Mexican specialty stores that stock herbs such as fresh cumin and fresh ginger, much larger than what you would find in your corner supermarket. And with a better selection of herbs comes a heavy price. But, why pay that price when you can grow your own every year for as little as 50 cents a seed package and a little labor?

To grow herbs, all you need is a sunny area, fertile soil and a little time. If your soil is clay or sandy, you will also need to add organic material such as compost or manure to get the best results.

Some great herbs to grow are:

1. Anise (Pimpinella anisum): Anise leaves can be used in salads and as a garnish. Use the seeds to flavor confections such as cakes and cookies. Oil from anise seed is used in medicine.

2. Basil (Sweet) (Ocimum basilicum): Spicy-scented basil leaves are one of the most popular of all herbs used in cooking. Cooks favor basil for tomato dishes in either fresh or dried form.

3. Borage (Borago officinalis): Sprays of borage flowers and leaves are used to give a cool, cucumber-like flavor to summer drinks. Bees are attracted to the borage plant.

4. Catnip (Nepeta cataria): Catnip leaves are used for tea and seasoning and also are attractive to cats.

5. Chives (Allium schoenoprasum): Chives are used to impart a delicious, subtle, onion-like flavor to foods.

6. Coriander (Coriandrum sativum): Coriander seeds, round and about one-eighth of an inch in diameter, have a delicious perfumed taste and odor and are used as a condiment in confections.

7. Dill (Anethum graveolens): Both the leaves and seeds of dill are popular for flavoring pickles, sauerkraut, and beet dishes. It can be combined with garlic and pepper to produce a highly flavored Mediterranean or East European pork roast (often cooked over a spit outdoors). The seeds yield a fragrant oil.

8. Lavender (Lavandula vera): Lavender is one of the most famous of all herbs for the fragrance of its dried flowers and the oil distilled from them. It is used most often in sachets and perfumes.

9. Marjoram (Sweet) (Marorana hortensis): Sweet marjoram leaves, fresh or dried, can be used as a flavoring in cooking. The oil derived from the leaves is used in making perfume.

10. Oregano (Wild marjoram) (Origanum vulgare): Oregano leaves are used extensively as a flavoring on pizza. Sprinkle leaves over lamb or steak rubbed with lemon juice. Add to other Italian-type sauces.

11. Parsley (Petroselinum crispum): Parsley is one of the most familiar of all herbs and is used for both garnishing and flavoring. It is relatively high in vitamins A and C and iron.

12. Peppermint (Mentha piperita): The leaves are used in tea and for other flavoring. Oil from the plant is used in products such as chewing gum, confections, toilet water, soap, and liqueur.

13. Rosemary (Rosmarinus officinalis): Rosemary is a popular flavoring for meats and dressings or as a garnish on large roasts. Oil from leaves is used in medicine.

14. Sage (Salvia officinalis): This aromatic and slightly bitter herb is noted for its use in stuffing for poultry, rabbit, pork, and baked fish. It also can be used in sausage or meat loaves.

15. Spearmint (Mentha spicata): Spearmint leaves are used in teas and to flavor cold drinks and make mint sauce. The oil is used in confections.

*Natural and Sustainable Living Tip: Bring your lunch to work in a reusable container/s. In turn you will be having a “no-garbage” lunch.