How I Cut Back and Preserve Oregano (Before It Takes Over the Garden)
Oregano is one of the hardest-working herbs in my garden. Not only does it flavor nearly every meal I cook, but it's also packed with medicinal benefits. It’s antibacterial, antifungal, and loaded with antioxidants—making it one of my go-to remedies for immune support, respiratory health, and gut balance.
But as much as I love it, oregano is also a garden bully if left unchecked. It spreads fast, roots wherever it pleases, and will take over your veggie bed before you know it.
Here’s how I keep it productive without letting it take over:
✂️ Step 1: Cut It Back Hard
I start by giving the oregano a solid haircut—cutting the stems down by at least half, sometimes more. I focus on the leggier growth and anything that’s already starting to flower. Removing flowers helps direct energy back into leaf production, keeping the flavor rich and strong.
This pruning not only controls the size, but also gives me a fresh harvest of medicinal leaves to preserve.
🌬️ Step 2: Hang Dry in the Pantry
After harvesting, I gather the cut stems into small bundles and tie them with string. I hang these upside down in my pantry—a dark, dry space with good air circulation.
After 1–2 weeks, the leaves are dry and fragrant. I strip them from the stems, jar them up, and label each batch with the harvest date. This dried oregano becomes part of my herbal medicine cabinet and kitchen pantry through fall and winter.
🪓 Step 3: Dig Out Matted Roots Before They Spread
By mid-season, oregano often starts to sprawl and root into itself. If I let it go too long, it creeps into the veggie bed and chokes out other plants.
Here’s what I do:
First, I take a pointed shovel and loosen the soil around the overgrown section, being careful not to disturb nearby crops.
Once the root mat lifts slightly, I cut through the thick clumps, pulling them out by hand in manageable chunks.
If the clumps are healthy, I’ll replant some elsewhere or pot them up for gifting. The rest go to the compost pile.
This root thinning keeps the mother plant in check and frees up room for the veggies around it to breathe and thrive.
💡 Bonus Tip:
After digging and cutting back, I water the remaining plant deeply and top it with a little compost or worm castings. It recovers beautifully and stays productive—without taking over.
If you're growing herbs and want more support managing them through the seasons, download my FREE Garden Toolkit. It’s full of tips like this for a thriving, holistic garden.