It’s been an important part of my journey as a grower to improve my foraging skills. I want to – not only learn to identify plants – but expand my knowledge of ancient and indigenous herbal practices. Through my studies, it didn’t take me long to realize that, in these modern times, too many beneficial native plants are quickly (and often inaccurately) classified as basic weeds and written off as garden nuisances.

Native plant species provide a wide array of benefits for the planet and its inhabitants. They each have a unique role to play in supporting the delicate balance of the many complex ecosystems. Wild oregano is no exception. I was first introduced to wild oregano (Monarda fistulosa – aka “bee balm” or “wild bergamot”) when it volunteered itself inside one of our raised beds. Not only do the extraordinary flowers of this herbaceous plant attract beneficial pollinators such as bees, hummingbirds, and butterflies, but the ENTIRE PLANT has culinary and medicinal uses.

It has traditionally been used as a digestive aid to treat problems like belly cramps, bloating, and irritable bowel syndrome, among others. Being high in carvacrol, it’s known to be effective against types of bacteria that cause digestive discomfort and is also commonly used as a natural bug repellent for pests such as mosquitoes and roaches.

This perennial plant is a hardy, prolific grower. It produces through multiple seasons and in varied weather conditions. Our wild oregano plants have even (surprisingly) been thriving in the extreme heat of this summer. Each time it’s trimmed for harvest, it grows back double in size! It is, hands down, the herb that I harvest the most. I’m OBSESSED!

Wild oregano is typically consumed fresh, dried, or as an infused oil. The McCormick Science Institute describes the flavor as “possessing a strongly aromatic, camphoraceous aroma and a slightly bitter, pungent flavor. This pungent flavor is composed of earthy/musty, green, hay and minty notes.” I often simply describe it as – “YUMMY”! It’s like regular oregano, but stronger.

If you peek inside my kitchen pantry, you’ll usually find a fresh bunch of wild oregano hang drying. Once the bunch is fully dried, I grind the entire plant (yep – leaves, stems, and all!) to store in a glass mason jar. I use this ground herb to flavor our meals and I sprinkle a little on just about everything to add a dash of WOW.

If you haven’t, you gotta try it! You’ll never want to go back to eating store-bought oregano spice.

Wild oregano is the first of many wild sourced and ethically harvested native plants I’m excited to share with you via our online farm store opening soon.