Essential in a range of cuisines, from Middle Eastern to Mediterranean, oregano imparts a distinctive, rich, savory, hunger-inducing aroma to cooked dishes. This Greek strain is stronger flavored than others, and it forms a hardy, scrubby, spreading clump over the years. When treated as a perennial, it's best to harvest as much oregano as possible in mid- to late-spring, before it begins to flower and develop an overpowering flavor. Hang it to dry and you'll have oregano for the whole year. When grown from seed each year, the leaves remain more delicate and mildly flavored: this is the stuff you'll want for fresh eating in salads and quick, fresh sauces.