Origanum maru Syrian Oregano


		Bright green spring growth is accompanied by striking red stems. At about a foot in the picture to the left, this Syrian Oregano will top four feet in bloom. Its leaves will become a dark dusty green and the stems become a hardened brown.

Syrian Oregano flowers start out as tight little green buds. The buds get longer as the flowers open from the bottom up. The buds are usually clustered together on a stem and, if harvested early, have excellent flavor when dried.

	Syrian Oregano, also known as Bible Hyssop, is one of the six plants chosen to be in our Biblical Herb Garden Six Pack. SYRIAN OREGANO (Origanum maru): “Purge me with hyssop, and I shall be clean: wash me, and I shall be whiter than snow.” Psalms 51:7. Because common Hyssop (Hyssopus officinalis) is not native to the Mediterranean area, much debate has ensued over which plant was referred to as Hyssop. It may have even been several different plants used for different and varied purposes. Origanum syriacum is thought to be the true Hyssop of the Bible. A very frost tender plant, true O. syriacum is not offered for sale in this country, so we settle for O. maru--or what we refer to in the garden as Syrian Oregano. Oregano was often gathered in bunches and used as a brush or sprinkler for purification rituals. It was surely enjoyed then, as it is today, for its excellent flavor. Origanum maru is often used, along with Conehead Thyme and Pink Savory, in the Middle East as an ingredient in the spice blend Zatar. It has one of the strongest tastes of all the Oreganos and can be used fresh or dried with pizza, eggs, bread or sauces. The dried flower heads are also usable if picked before browning of the flowers occur. Their flavor is very concentrated and is the perfect flourish for a grilled cheese sandwich or a bowl of creamy tomato soup. Since Syrian Oregano is one of our most flavorful oreganos, we developed a special recipe for it and the delightfully tasty Italian Oregano Thyme. Oregano Maru and Italian Oregano Thyme Honeyed Pork Chops Zatar is often spread on bread with a little olive oil and baked something like an herbal pizza. Zatar, called Manaeesh in Lebanon, combines Origanum maru (also called Lebanese Oregano) with not only Pink Savory or Conehead Thyme but with other easily accessible ingredients.
	In Carol Saville's excellent book *Exotic Herbs*, she gives this simple recipe for Zatar: 1/2 cup dried Syrian Oregano 1/4 cup imported edible ground sumac (make sure to get the edible kind from a Middle Eastern market) 2 tablespoons roasted Sesame Seeds 1/4 teaspoon sea salt Black Pepper to taste Pita Bread 2/3 Cup Olive oil In a small bowl add the first five ingredients and stir together to combine. Seal in a glass jar and store out of the light. Makes about 2/3 cup. Preheat oven to 250 degrees. Brush pita with olive oil and sprinkle with Zatar and warm in the oven. Or mix equal parts Zatar and Olive Oil and spread over bread and then warm.
	If you garden in a colder zone, Syrian Oregano can be grown in a good size container, like one of our 15 Inch Fluted Terra Roma Squares, and brought indoors for winter. This oregano is definitely worth the extra effort. As Lytton John Musselman indicates on this excellent treatise of Origanum syriacum, Syrian Oregano is valued even as a breakfast seasoning in Palestine

Cultural Information

Height: 2 Feet

Hardiness: Perennial
in Zones 8-11

Flower Color: White

Characteristics: Full Sun,
Herbaceous

Uses: Culinary, Ornamental

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