Oregano originally comes from the hilly countryside of Greece, where the locals called it the “joy of the mountain.” These days, this fragrant herb is grown all over the world and used generously in all kinds of cooking. It’s pretty much a must-have in Greek, Italian, and South Asian dishes.
Oregano is a close cousin of sweet marjoram, another super popular herb often grown in raised bed gardens. Because of this, oregano is sometimes called wild marjoram. Right now, there are about 36 different types of oregano grown worldwide. It’s a perennial plant, meaning it blooms twice a year—once in summer and again in autumn.
Planting oregano in your garden means you’ll have a steady supply year-round. This herb adds a unique taste and smell to some of our favorite foods, like pasta, omelets, roast potatoes, tomato dishes, lentils, kebabs, and pizza.
To keep your oregano growing strong and ensure you always have some on hand, it’s important to harvest it the right way. We’ve got all the best tips for harvesting oregano, so keep reading to learn how to pick and store it properly!
When Should I Harvest Oregano?
If your oregano is already well-established in your garden—or even if it’s in a container or Epic Grow Bags—late spring or early summer is the perfect time to start picking leaves.
But if your plant is still young, you’ll need to wait until it matures before harvesting. You can start once the stems reach at least 4 to 5 inches tall.
The absolute best time to harvest oregano is right before it flowers. That’s when the plant has the highest amount of essential oils, making the flavor super strong and rich.
But you don’t have to wait until then. Like most herbs, oregano can be harvested on a “cut-and-come-again” basis—just pluck leaves as you need them for fresh use. And when it starts getting close to flowering, that’s a great time to harvest a bunch for drying and long-term storage!
The time of day you pick oregano also affects its flavor. The best time is early in the morning—you don’t even have to wait for the dew to dry.
Keep in mind that oregano takes about 2 to 3 weeks to regrow after harvesting. Don’t strip the whole plant at once—instead, take small amounts regularly so you always have fresh herbs ready to use.
How to Harvest Oregano
Harvesting oregano is easy, and the method depends on how you plan to use it. Whether you’re picking for fresh use or drying, never take more than one-third of the plant at a time. Cutting back too much can slow down new growth.
Method 1 (For Fresh Use):
- Choose a stem that’s 6 to 8 inches tall.
- Hold it steady with one hand about two-thirds of the way down.
- With your other hand, slide your fingers upward to strip off the leaves, leaving the bare stem behind.
- Trim the bare stem just above a leaf node so the plant can regrow.
Method 2 (For Drying):
- Cut stems about two-thirds of the way down, taking both stems and leaves.
- This works best if you plan to dry them, since you can bundle the stems together.
A quick tip: Oregano leaves lose a little flavor right after flowering, so for drying, harvest before the flowers appear.
Use pruning shears or scissors to cut just above a leaf node (where new leaves grow). This encourages bushier growth, which is great for future harvests. If you’re drying oregano, longer stems are easier to hang.
How to Store Fresh Oregano
Since fresh herbs last longer in the cold, storing oregano in the fridge helps keep it fresh. Here are the best ways to do it:
1. Storing in Water (Short-Term – 1-2 Days):
- Place cut stems in a glass with about an inch of water.
- Cover the leaves loosely with a plastic bag to keep moisture in.
- Change the water daily.
2. Storing in Bags (Up to a Week):
- Wrap stems in a lightly damp paper towel (not soaking wet).
- Put them in a plastic bag, squeeze out extra air, and store in the crisper drawer.
- If you’re only keeping them for a day or two, a paper bag works too (but they won’t last as long).
Check every few days to make sure they’re not wilting or molding.
How to Dry Oregano
Drying is the best way to store oregano long-term—it can last up to a year (and even longer, though the flavor might fade a bit).
Hang-Drying (Best for Flavor):
- Wash stems and pat them dry with paper towels.
- Tie them in small bunches with twine or a rubber band.
- Hang upside down in a paper bag in a well-ventilated spot.
- If drying multiple bunches, keep them at least 6 inches apart.
- After 4-6 weeks, the leaves should crumble easily.
- Store whole or crushed in an airtight jar.
Bonus Tip: To prevent mold, shake the jar daily for the first week and add a moisture-absorbing packet if possible.
Other Drying Methods:
- Dehydrator (No Heat): Works well if you have one.
- Freezing (Alternative to Drying):
- Freeze whole leaves on a tray, then transfer to a freezer bag.
- Or chop leaves, pack into ice cube trays with water or broth, and freeze.
And that’s it! Now you know how to harvest and store oregano like a pro.