Oregano in bloom: is it edible when it blooms?

Oregano is one of the classic spices in Mediterranean cuisine. This is why the herb is a must for many herb fans in the garden. But what to do when the plant begins to bloom in the herb bed? Is oregano that is in bloom still edible?

oregano

Oregano, bot. Origanum vulgare, is a species of the mint family (Lamiaceae). It is also known as Echter Dost, Wohlgemut, Müllerkraut or Wild Marjoram. The herb has a stature height of 20 to 70 centimeters and develops small flowers on spherical pseudo-ribs. Oregano blooms from July to September.

Oregano blossom

The flowers of the real dost are edible. The individual flowers are small and slightly purple in color. The nectar can have a sugar content of up to 76 percent. Therefore, honey bees like to fly to the culinary herb. However, despite its high sugar content, Origanum vulgare blossom honey is rarely offered.

Blooming oregano

Since the flowers and stems of the culinary herb are edible, the flowering plant is also edible. Some herb lovers even find that the herb develops its best aroma during the flowering period. It is therefore recommended that wild marjoram, which is to be dried for storage, be harvested during or just before flowering. Whether you follow this recommendation is up to you, because Origanum vulgare can be hung upside down to dry even after the flowering period.

Note: You can harvest the common dost at any time for your daily needs.

Lengthen flowering

To lengthen the oregano blossom, the herb can be cut in stages:

• in May: flowers in early autumn
• before the sham umbels are formed: flowers until late autumn
• during flowering: second flowering possible in autumn
• do not cut a part: flowers from July

For the Harvest the herb staggered pruning is only one option. If the flowers are to be used more often, it is a good way to extend the flowering period into late autumn.

Subspecies and varieties

In addition to the common dost, there are various subspecies that are also used in the kitchen. These include, for example:

• Greek oregano (Origanum vulgare subsp. Hirtum, Origanum heracleoticum)
• Italian oregano (Origanum species "Surpreme")
• Siberian or Russian oregano (Origanum vulgare subsp. gracile, Origanum tyttanthum)
• Cultivated form "Hot and Spicy" (Origanum x majoricum)

The flowers of these subspecies and varieties may differ in color from the real Dost, but this has no effect on the taste.

Note: As with Origanum vulgare, the leaves and stems are edible during and after the flowering period.

frequently asked Questions