Origanum vulgare ssp. hirtum
Hardy perennial bushy herb with a tongue numbing flavour when raw – best eaten cooked or dried. Green downy leaves and white flowers (not pink like the common oregano). Leaves are used fresh or dried for fish, cheese, tomato, soup and meat dishes and especially pizza. Medicinally it has a long history of use for respiratory and digestive problems, in the treatment of colds and flu, and to promote menstruation. A tea made of the leaves is soothing and restful. A must for the herb garden. Full sun. Height to 45cm.
9cm pot. Certified organic plant.
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Gallery photo: Flickr.com