Suitability of Oregano as a
Commercial Culinary Herb Crop
PROJECT
LEADER(S): Willie Wilson for
Jerry Walden
LOCATION: Estelle Farms,
|
IMPACT Demand
for fresh cut culinary herbs is increasing in the southern piedmont region of
NC. Initial trials show that Oregano can be grown in |
INTRODUCTION
There
are few culinary herb growers in NC. The market has dramatically increased in
the past few years and based on trends, will continue to grow. Oreganos
hybridize readily, so root division is the most reliable form of
propagation. There are several varieties
most of which are not suitable for culinary use, so care must be taken
initially when selecting plants.
METHODS
Oregano
is extremely invasive and must be grown in enclosed area or container. We found
that for ease of planting and harvesting, the best containers are five foot
diameter kiddie wading pools. Several holes were punched in the bottom of the
pool for drainage. The pools were then placed on pallets and filled to depth of
six inches with a peat lite potting mix consisting of 55% Canadian Sphagnum
Peat, perlite, and vermiculite. Root cuttings were planted on a spacing of five
inches on center. Once the plants
started to grow, approximately seven days, they were placed on a 30 day
fertilizer cycle using a standard 15-30-15 mix. Water was applied as necessary
to maintain a moist, but not wet, soil condition.
RESULTS
The
time from planting to first harvest was eight weeks. First harvest yielded 1lb
per 20 square foot of growing space. As the plants propagated over the next six
months, yields increased to 1lb per 10 square feet. It is worthy to note that
the small leaf and stem size of oregano requires a relatively large space to
yield ratio. Oregano goes dormant during the winter, and so it is only viable
as an outside crop for about seven months. Once established, it will come back
in the spring
CONCLUSION
Oregano
can be successfully grown in this region of NC.
TABLES & PHOTOS
Oregano at 16 weeks ready for 2nd
harvest. Notice density of plants