Oregano in season in Australia
Oregano is in season in Australia from September to May, and at its peak from December to February. This is the cooler south; the tropical north has its own calendar.
At its best
Oregano is a spreading, groundcover sort of herb rather than a tidy clump, and it does well in a pot or spilling over a wall. Gardening Australia's advice is to start picking once the plant sprawls out beyond about 20 centimetres. Picking regularly is part of how you use it.
At the shop
A pot on the windowsill or step is often better value than a bunch, because you keep picking from it. If you buy a bunch, use it soon.
Keeping it
Wrap the bunch in paper towel along its length, seal it in a plastic bag and keep it in the fridge crisper. It should last about a week. If you have the fridge space, standing the stems in a jar with a few centimetres of water and an upturned plastic bag over the top also works.
Three dinners
- Greek lamb with oregano and lemon Rub it over the shoulder and roast slowly.
- Tomato and oregano pasta Add the leaves late so the flavour stays bright.
- Grilled haloumi with oregano and honey With bread and a salad.
How we decide. Each item carries a score from 0 to 20 for every month of the year. We call 16 or more “at its peak” and 8 to 15 “around”. The scores were checked against Australian growers’ bodies, state government pages and the Sydney and Melbourne markets, and last reviewed on 9 October 2026. Seasons shift a few weeks with the weather and the state, so treat the edges as guides. Spotted something wrong? Tell us at [email protected].
General information only. These guides are not advice about how you should prepare, store or eat any food. Please follow the packaging and the official food-safety guidance from Food Standards Australia New Zealand (FSANZ) and your state or territory food authority.