Origanum vulgareL. Wild Marjoram

Origanum vulgareL. - Wild Marjoram

Scientific Description:

Perennial herb, to 100 cm, adpressed-pilose, hirsute, or ± glabrous and often pruinose. Branches to 12 pairs per stem, to 25 cm. Leaves petiolate or subsessile (petiole to 20 mm), ovate, elliptic or roundish, 6−40 × 5−30 mm, acute or obtuse, conspicuously glandular-punctate or not. Spicules 3−30 × 2−8 mm. Bracts obovate or elliptic, 2−10 × 1−7 mm, ± acute or acuminate. Calyx 2−4 mm. Corolla purple, pink or white, 3−10 mm.

 

subsp. vulgare

Bracts partly purple, often glabrescent; corolla pink.

 

Flowering time: May−October.

Habitat: Dry hills and rocky slopes, on calcareous and non-calcareous soils, often in partial shade of coniferous or mixed woods, macchie, s. 1,−2500 m.

 

Reference:

Ietswaart JH (1982). Origanum vulgare L., In: Davis PH (ed.), Flora of Turkey and the East Aegean Islands, Edinburgh University Press, Edinburgh, 7: 309−310.

Public Description:

Origanum vulgare, known as “wild marjoram” or “oregano”, is native to temperate western and southwestern Eurasia and the Mediterranean region. It is a perennial plant with purple or pink flowers, and grows up to 100 cm in length. It blooms between May and October and is found in dry hills and rocky slopes, on calcareous and non-calcareous soils, often in partial shade of coniferous or mixed woods and macchie. In Turkish cuisine, it is used for flavoring meat, especially for mutton and lamb. In kebab restaurants, it can be usually found as a spice, together with paprika, salt, and pepper.

 

References:

Anonymous (2016). https://en.wikipedia.org/wiki/Oregano, Accessed date: 14.02.2016.

Sadıkoğlu N (2012). Origanum L., In: Güner, A., Aslan, S., Ekim, T., Vural, M. & Babaç, M.T. (eds.), Türkiye Bitkileri Listesi (Damarlı Bitkiler). Nezahat Gökyiğit Botanik Bahçesi ve Flora Araştırmaları Derneği Yayını. İstanbul, pp. 568–570.