Perennial – Mexican Oregano (Poliomintha longiflora)

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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).

Common Name

Rosemary Mint

Origin

Mexico and the southwest United States

Hardiness

Perennial
Evergreen
Drought tolerant
USDA hardiness zones: 9-10

Height

2 – 4 feet

Spacing/Spread

3 – 6 feet

Flower Color

Tubular lavender flowers, about, 1 inch long

Season

Blooms Spring until frost

Repels

Deer Resistant

Attracts

Butterflies
Bees

Requirements

Full to Partial Sun
Well-drained soil

Propagation

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.

Use

Culinary Use

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.

Medicinal Use

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.

Landscape Use

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.