L.A. Jackson introduces us to a garden beauty you can plant this summer to delight the eyes, nose and the taste buds.
Photo by L.A. Jackson
The pleasantly pleasing fragrances of summer flowers are a common thrill, but when such botanical perfume wafts from a plant’s foliage that is lightly brushed or touched, you have something special. Sweet-smellers such as mint, scented geraniums and rosemary fall into this category, but, for a novel nose-tickler, consider Cuban oregano (Plectranthus amboinicus).
First, let me tackle its discombobulated name: Cuban oregano originates from southern Africa, not Cuba. But wait, there’s more. It is also sometimes called Caribbean oregano, Spanish thyme, Indian borage or Mexican mint. Anybody got a map?
I’m not going to waste my whole column trying to explain a geographic mess I didn’t create, but I will confirm that, yes, Cuban oregano does have the aroma of oregano—heck, anytime I smell it, I want pizza.
Also, like oregano, Cuban oregano is edible, often being used as an herbal helper in soups, stews and even salads. Keep in mind that its flavor, oregano-centric with citrus undertones, is pretty strong, so use in moderation.
Every summer growing season, Cuban oregano is a standard in my garden in the form of a popular, flashy variegated version variously tagged as Plectranthus variegata or Plectranthus amboinicus ‘Variegatus.’ This eye-catcher sports fuzzy green leaves heavily painted on its edges with white to off-white coloration. Very pretty.
Place Cuban oregano in a partially sunny spot because, in constant shade, it can become leggy. Also, the soil should be nutrient-rich and especially well-draining—this helps prevent root rot.
Although it can be garden-grown, potting this pretty seems to be the more popular option to: (1) position the fragrant leaves closer to the nose, and (2) have the option to bring this succulent inside for the winter, since it is not cold hardy in South Carolina.
Cuban oregano can top out at around 15 to 20 inches tall, but this usually doesn’t happen because it tends to be a flopper. To tidy up limbs that super-droop or become too long and lanky, prune them off at any time. However, don’t be too quick to toss the cuttings away—they easily root in water to produce more plants not only for this year’s garden but, when overwintered inside, next spring’s grow-fest.
Cuban oregano, especially the fancy variegated selection, usually isn’t a stranger at S.C. garden centers, and, of course, this scent-sation is an easy find online.
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June in the Garden
• Growing sprawling veggies such as squash, green beans and cucumbers up a trellis or fence not only saves space, but it actually helps reduce pest problems.
• For peak flavor, pick herbs early in the morning before the sun has a chance to heat the plants up and reduce the concentration of oils in the leaves.
• Humidity is a given in South Carolina’s summers, but the leaves of houseplants vacationing outside during the warm months should still be wiped occasionally with a moist cloth. Sure, along with humidity, this hydrates the leaves, but more important, it helps prevent bug egg-laying activities.
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Tip of the month
If your daffodil bloom displays have become less and less impressive over the last few years, the problem could be overcrowded bulbs. Now that their foliage has died down, the daffies have gone dormant, so, early this month is a good time to divide the bulbs in order to spread them out for improved flower power. Carefully dig up and separate the bulbs. Discard any mushy bulbs or ones sliced up with the shovel. Rejuvenate the planting site by adding compost or a quality commercial soil conditioner. Then, replant the bulbs around 3 to 5 inches deep and space about 3 to 4 inches apart.
L.A. Jackson is the former editor of Carolina Gardener magazine. Contact him at lajackson1@gmail.com.