Oregano is a robust, peppery Mediterranean herb that is often used dried. Its flavor is warm and slightly bitter.
- Botanical name
- Origanum vulgare
- Family
- Lamiaceae (mint family)
- Part used
- Leaves, fresh or dried
- Flavor
- Earthy, peppery, slightly bitter
- Related
- Marjoram, Mexican oregano
History
The name comes from Greek words meaning “joy of the mountain”. The herb grew wild across Greek hillsides and was used by Greeks and Romans. After the Second World War it became popular in the United States with pizza.
Where it comes from
The Mediterranean region and western Asia.
Where it is used most
Greece, Italy and Turkey; also Mexico, where Mexican oregano (a different plant) is used in chili and salsas.
Varieties and types
Greek oregano is strongest. Italian oregano is milder. Mexican oregano is citrusy and from a different plant family.
Flavor and how to use it
Dried oregano holds its flavor in cooking and goes into marinades, tomato sauces and spice rubs. Rub between the fingers to release oils.
Buying, storing and substitutes
Keep dried oregano in a sealed jar away from light for up to a year. Thyme or marjoram can substitute.
Recipes that use it
- Classic Beef Chili
- Easy Chicken Tacos with Fresh Salsa
- Greek Salad (Horiatiki)
- Mediterranean Chickpea Salad
- One-Pan Lemon Garlic Chicken Thighs
- Sheet-Pan Chicken Fajitas
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