These are seeds from the Oregano I’ve grown for about 15 years. It took me a while to find one I liked. This is a very potent rustic Oregano. I dry a quart or more of leaves most years and give away old batches, which are still very potent if protected from light and heat. Oregano is underused by Americans, especially as a sprinkle. I like a few leaves rubbed in the palms and dusted over salads, pizza or pasta. Seeds are TINY. Best sow them by sprinking atop the soil in a small plastic food throw away food tray or pot. Press in flat but don’t cover and water until wet, but not soggy. Cover with plastic film until they sprout. Or use a throw away produce clam shell container in the same way. Then the seedlings can be pricked out and transplanted in pots or flats until established enough to plant.

The plant spreads by creeping across the ground and rooting from the stems. A good strategy to get results fast is to plant several plants about 10 inches apart in a block, but you really only need one well established plant covering a few square feet. Harvest when starting to flower, tie the bases of stems in a bundle and hang upside down to dry, then strip off the leaves.

They will reseed a little in the right conditions, but are not weedy. Small rooted pieces can be dug up to start new plants or give away. You should only need to start from seed once. The flowers will be covered in bees and pollinating insects. Packets contain way too much seed for normal mortals :)