Mexican Oregano is a culinary herb and native to North America, even though in central Texas you are more likely to see it in landscaping that in the vegetable or herb garden. Mexican Oregano has a very different flavor than Mediterranean oregano. Mexican Oregano stronger and more bitter, this more robust flavor makes a good companion for the spicier and stronger flavored seasons used in Mexican cooking. peppers, cumin).
Mexico and the southwest United States
USDA hardiness zones: 9-10
2 – 4 feet
3 – 6 feet
Tubular lavender flowers, about, 1 inch long
Blooms Spring until frost
Full to Partial Sun
Easy to grow from root cuttings
Like Rosemary, the branches can be rooted and, pruned and transplanted. Basically, scrap the bottom of a branch, cover with soil, weight/pin it to the ground, and keep moist (don’t over water) it roots. Then, prune the branch from the parent plane, gently dig it up (if you didn’t root it in a transplant pot), plant in new location water regularly, until the transplant has set in for the first season.
Frequently used as a replacement for oregano, although not botanically related. It is sweeter and less bitter than oregano. Used to flavor marinades, meats, tomato dishes, bean dishes, eggs, soups, and stews.
Used as a tea for respiratory infections, gastrointestinal tract disorders, nervous system complaints, and a palliative for sore throats. The plant was said to contain oils that had bacterial fighting properties.
In central Texas, popular in landscaping as a middle tier perennial. I usual plant them in groups of three to five plans, about 18 inches to two feet apart.
Perennial foods, on the whole, are low maintenance sources of food once they’ve been established and their production can be improved with a little tender loving care. Many perennials will be in our backyard trees and/or are landscaping. Their form can be very ranging from bulbs, to berries, it’s to trees and bushes. When thinking of perennial foods, we must keep an open mind. Many edible foods are ignored by commercial markets, even though, many if not all were eaten by media and/or ancient peoples throughout history.
Please keep in mind that what is a perennial in your area is dictated by your area USDA Plant Hardiness Zone and the hardiness range of the plant itself.
Here is a starter list, which I will update as I have more time.
Egyptian Walking Onions
Bushes & Shrub
Prickly Pear Cactus
Balm (Lemon Balm)
Basil (Holy Basil, African Blue)
Common Oregano ( aka wild marjoram)
Egyptian Walking Onions
Rose Hips and Flowers
Honey locust Tree
Vegetables and Greens
Common Grape (European)
Many perennial Forage Foods sources are available, also.