1. Planting – Greek Oregano at the permanent place can be cultivated in the autumn and spring. Planting can be done by seed or seedlings. In the autumn planting is done after the autumn rains, starting from the mid October until the climatic conditions permit it. In. Greek Oregano is planted at a distance of 60-70 cm between the rows and at a distance of 25 within a row. Therefore for 1 ha are needed between 57,000 to 66,000 plants. The distance between rows should be regulated in such a way to enable the use of the tillage machines. Care- Greek Oregano remains in the same surface for 3-5 years and this crop should be given special attention, and it is similar as with other perennial crops, cultivation and hoeing between the rows, irrigation, etc. Cultivation and hoeing. With these measures land is kept loose and free of weeds. This operation is performed several times depending on the soil condition, density and weeds. It is performed with cultivation and hoeing machines between the rows. Irrigation- Regardless the fact that this plant is widespread in all dry regions, it reacts extremely well on irrigation. Irrigation should be performed after the first mowing, respectively in July and August and with this will be achieved higher yields, even it may happen to have three times mowing (harvest). Harvesting - Mowing should be performed at the height where the healthy leaves start, from 4- 5 cm. In the first year is obtained one harvesting and in the second year up to two harvestings. The first mowing is done at the end of June and beginning of July and the second at the end of September and beginning of October. Mowing should be done in good and dry weather. Drying is done in natural way in a dark room with good ventilation, or in the dryer at temperatures up to 45°C. Out of 4-5 kg of fresh mass is gained 1kg of above-ground parts of dry matter. Yield. In the first year are gained 1000-2000 kg/ha of the above-ground parts of dry matter. In the second and subsequent years are gained from 3000-4000 kg/ha. From a hectare of Greek Oregano can be obtained 30-40 litres of essential oils.

2. Greek Oregano – Origanum heracleoticum L. fam. Lamiaceae It is merchandized as the above-ground part of the plant – Origanom herba. Leaf – Origanum folium Essential oils – Origanum aetherolum The Greek Oregano is a perennial herb of green colour, a subshrub from the family of labials (Lamiace). Characterized by a very strong and enormously ramified root system with fine branches. The above-ground part is characterized by a large number of stalks of 60-80cm length, which closer to the soil surface are woody and often lying down. Leaves are tiny, 3-4 cm in length, with short petioles, while the flowers are white to yellowish and the whole plant has a pleasant flavour. The plant stands well the mowing. The Greek Oregano remains in the same area from 3-5 years. Chemical Composition The Greek Oregano contains 1-1.5% essential oils. Oregano is used especially as a spice in the kitchen. Terms of Success Climate- It is a hot climate plant, the sunny terrains suit it the most. Towards heat and light have very high demands, and it can be cultivated throughout our country. Soil- Greek Oregano has no special requirements in terms of soil type, nevertheless succeeds the best in fertile, loose and deep soils. Soils with high humidity are not desirable. Cultivation Plants Rotation- As many other perennial crops also Greek Oregano is not subject to the plants rotation. Oregano remains in the same plot for 3-5 years. As preceding crop are suitable crops leaving the soil loose (hoed crops). It cannot be cultivated at the same plot without a break of at least three years with cultivation of other crops. Tillage – Land for cultivation should be ploughed as deep as possible, immediately after the harvest of the preceding crop. Ploughing should be done at 35 cm depth if possible, and then the soil is pulverized and levelled.