An evaluation of the productive potential of various Sicilian oregano biotypes for culinary uses

Abstract

In Mediterranean cooking, oregano is an aromatic herb which is mostly known for its pleasant, characteristic aroma. Although it grows wild throughout the Island of Sicily, it is cultivated in order to satisfy the growing demand for this herb for seasoning. In order to ensure success, specially selected plant material (superior qualities and good productive performance) is necessary for specialised cultivation. This paper contains the productive results (2000-2005) of several oregano accessions, previously characterized in terms of morphology and quality in a field collection catalogue. The productive response was found to vary for the different biotypes under examination. Several of these results were found to be promising as they exhibited a satisfying level of productive stability and would seem to be suitable for specialized cultivation.