The Oregano Cultivar
Many subspecies and strains of oregano have been developed by humans over centuries for their unique flavors or other characteristics. Tastes range from spicy or astringent to more complicated and sweet. Simple Oregano sold in garden stores as "Origanum vulgare" may have a bland taste and larger, less dense leaves, and is not considered the best for culinary uses, with a taste less remarkable and pungent. It can pollinate other more sophisticated strains, but the offspring are rarely better in quality.
Italian Oregano, Greek Oregano - Origanum vulgare hirtum – generally considered the best all-purpose culinary subspecies. Vigorous and very hardy. It has darker green, slightly hairy foliage.
Origanum Vulgare Hirtum
This is the true Italian, Greek oregano collected wild in the mountains of Greece. It has white flowers and is very hardy. It has excellent flavor. Indispensible in Italian, Spanish and Mexican cookery, its hot, spicy flavor complements almost all tomato dishes. It is desirable in beef or lamb stew, gravies, soups, salads or casseroles.

Plant is a perennial hardy in zones 5 to 9. It prefers full-sun. It grows in a mound, 12 inches to 24 inches high, with a similar spread. It blooms in fall and summer with small white flowers. Foliage is green about 1.5 inches x 1.5 inches.