Origanum vulgare L.

Rhizomes oblique, ± woody. Stems erect or prostrate near base, 25-60 cm, purplish, retrorse pubescent or slightly floccose-pubescent, numerous, leafless near base, lower branches sterile. Petiole 2-7 mm; leaf blade ovate to oblong-ovate, 1-4 × 0.4-1.5 cm, glandular, adaxially shiny green tinged purple, sparsely villous, abaxially densely villous, base broadly cuneate to rounded, margin entire or remotely serrulate, apex obtuse to slightly obtuse. Spikes oblong, ± elongated in fruit; floral leaves mostly sessile, purplish; bracts green or purple, oblong-obovate to obovate or oblanceolate, ca. 5 mm, margin entire, apex acute. Calyx ca. 3 mm, minutely hispid or subglabrous; teeth triangular, ca. 0.5 mm. Corolla purple-red to white, tubular-campanulate, 5-7 mm; tube ca. 5 mm, exserted in bisexual flowers, ca. 3 mm, included in pistillate flowers, sparsely pubescent; upper lip ovate, ca. 1.5 mm, apex 2-lobed; lower lip ca. 2 mm, lobes oblong-ovate. Nutlets brown, ca. 0.6 mm, apex rounded. Fl. Jul-Sep, fr. Oct-Dec.

It is a temperate plant. It can be grown from seed, cuttings or division of established plants. In China it grows between 500 and 3600 m altitude. In the Indian Himalayas it grows between 3,300-4,000 m above sea level. It suits hardiness zones 5-9. Tasmania Herbarium. In Hobart Botanical gardens. In Sichuan and Yunnan.

The leaves and flowers are used to flavour food. They are used in soups, stews, casseroles, sauces, and tomato and egg dishes. They are also cooked as a vegetable. The leaves can be dried. The leaves and seeds are pickled. The leaves are dried and brewed into a herbal tea. The flowering tops are sometimes put into beer and ale as a flavour and preservative.

Plants are grown from seed. They can also be grown from tip cuttings or rooted stems.