Oregano cultivation
Practical Action
A good choice of cuttings
The choice and preparation of good cuttings is an essential part of the process. The branches
or cuttings that you choose must have the following characteristics:
• 20-30cm long
• Thick stalks, darkish red in colour
• Wide leaves of deep green
Mother plants should be just beginning to flower, with healthy flowering buds.
When cuttings from mature flowers are used, branching and yield will be delayed.
Taking cuttings
Once you have chosen the cuttings to be taken and planted, cut them with secateurs. Every
so often, disinfect the secateurs with soapy or bleachy water in order to avoid transmitting
diseases. Cutting is recommended at sunrise, and planting the same day. Keep the cuttings
cool, in the shade, to stop them from drying out.
Furrows
Having levelled the ground, you must lay out furrows and channels in a way which facilitates
the flow of irrigation water, whilst also avoiding any formation of pools which will drown plant
roots and kill them.
Density of planting
This will vary between 70 000 and 90 000 trios of cuttings per hectare, equivalent to 600-
660 kilos. It is very important to work out how many cuttings must be planted in order to
avoid a surplus of cuttings and thus the risk of their failing. Furrows should be 35-45cm
apart, and plants 30-35cm apart.
Planting
Take three or four cuttings in one go, planting them 5-10cm deep, in an L-shape, on the
flank of the furrow. Before doing this, carefully pluck the leaves from the lower 10cm of each
cutting: this will help it to establish roots.
Watering
Immediately after planting, water lightly. Water again two more times, 3-4 and 6-8 days
(respectively) after planting - depending on the soil type. This will keep the crop moist and
ensure that it takes root. The next two waterings should follow five to seven days apart, these
intervals depending on the circumstances.
Maintaining the crop
Weeding
For good quality oregano it is essential to keep your small-hold free of weeds. This avoids
competition for nutrients in the soil, which will cause plant stems to become thin and weak,
and to turn light green in colour.
Cutting the tips
This first ‘apex’ cut is performed once the plants have taken firm root, approximately 30-45
days after planting. It is time to cut when flowering has fully matured.
Cut stem and flower in a manner that encourages branching out on the lower part of the plant
and helps it to become more full-bodied. It is a good idea to use disinfected secateurs to
avoid the spread of disease or blight.
Amass the cut flowers and leaves in a sheet or bag, to be dried or sold.
2