Outdoors, it will grow as a perennial only in USDA Hardiness Zones 9-11, which makes it an ideal addition to your indoor kitchen garden if you don’t happen to live in those parts of the US.

A perennial semi-succulent herb in the mint family, Lamiaceae, Cuban oregano (Coleus amboinicus) also goes by the names Mexican mint, Spanish thyme, and Indian borage, to name a few.

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But while it’s related to true oregano (Origanum vulgare) and thyme (Thymus vulgaris), it’s actually a species of coleus.

Its strong flavor is deeply reminiscent of common oregano, though, hence the name. Except its flavor is about twice as strong.

Cooks around the world use it in everything from black bean soup to pasta sauce to pulled pork dishes.

If you’re lucky enough to live in a balmy clime, check out our complete guide to growing Cuban oregano to learn how to grow it outdoors.

Are you ready to learn how to grow this delicious herb in your kitchen garden?

Here’s what we’ll cover:

Getting Started

Cuban oregano is thought to have originated in the “Spice Islands” in Indonesia – or in India, or perhaps somewhere on the African continent.

It has naturalized in each of the aforementioned places, and in tropical and subtropical areas across the globe.

The semi-succulent grows to between one and three feet tall and spreads about two to three feet, although it might not grow as quickly indoors as it would outside.

C. amboinicus thrives in low light conditions, preferring just four to