Native Oregano or Cut-Leaf Mint Bush is a native mint that produces an ocean of beautiful pink/purple flowers in late Spring.

Its leaves are rich in oils that make it pack a strong oregano/minty/eucalypt punch and is especially delicious when paired with red meat like lamb or goat. Apart from being a great feature plant, you'll be rubbing the leaves between your hands to get more of the delicious earthy smell from the Native Oregano.

Climate Zones: Temperate, Sub-Tropical, Tropical, Arid, Cool

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Pluck off the leaves you need for cooking.

If over-watered, it may receive root-rot. It is described as a fast-growing shrub and can be harvested in the first year - annual pruning encourages new growth.

Preferring excellent drainage, it grows well on sand and clay soils but doesn't tolerate chalk. Water regularly so that the soil never dries out, but isn't clogged. Water less during winter when it stops growing.

Native Oregano is well suited to a potted life, playing a similar role to a rosemary shrub. Native Oregano can grow large and prefers a sheltered and well-draining position.

Pruning is done lightly once blossoms begin to fade to help maintain the shrub's shape and promote repeat flowering. It’s popular amongst bush gardeners because it is naturally disease and pest-resistant.

This small shrub/tree grows 2-3 metres in height, and the best thing is harvesting is all year round. It prefers moderate water and full sun.

Used in either dried or fresh form, it has a less sweet flavour but a much earthier tone. These flavours make an amazing addition to any meat dish, particularly chicken, red meat or fish.