Pruning Oregano

Oregano benefits from two main pruning sessions each year to keep plants compact, productive, and tidy. The first pruning takes place in March, just as new growth begins to emerge. Cut back all the previous year's stems to within a few centimetres of the base, removing any dead, woody, or frost-damaged material. This hard prune encourages a flush of fresh, aromatic foliage and prevents the plant from becoming leggy and sparse in the centre. Use clean, sharp secateurs or garden shears for the job. The second pruning comes in August, after the main flowering period. Oregano produces pink or purple flowers throughout summer, which are attractive to bees and other pollinators, but allowing all the flowers to set seed can weaken the plant and reduce leaf production. In August, shear back the flowered stems by about half to two-thirds, cutting just above a set of healthy leaves. This encourages a second flush of tender new growth that you can harvest into autumn and helps maintain a neat, bushy shape. Throughout the growing season, you can also harvest stems regularly for the kitchen—this acts as a form of light pruning and keeps the plant vigorous. Cut stems just above a leaf node to encourage branching. Avoid cutting into old, woody growth lower down, as oregano is slow to regenerate from bare wood. If your oregano becomes very woody or unproductive after several years, consider replacing it or taking cuttings in early summer to start fresh plants. Oregano is naturally short-lived as a perennial, and regular pruning extends its productive life considerably.