Origanum vulgare L.

Oregano is a perennial, bushy herb with tapered, oval leaves and pale pink to white flowers. Its name is derived from ancient Greek and means “joy of the mountain“. Oregano is a true sun-worshipper and only develops its full, intense aroma in the hot sun of Southern Europe.

Countries of origin

Central and Southern Europe, Scandinavia, Asia, North America, Mexico
A relative of marjoram, oregano was already used as a medicinal plant in the Middle Ages. The Greeks and Romans valued the healing properties of the herb and also used it as an aphrodisiac. Oregano first appeared as a culinary herb in the 17th century. Today, it is still primarily cultivated in the Mediterranean. Other sources include Mexico and the USA, where it is popular in chili dishes.

Flavour and aroma

Crushing fresh or dried oregano leaves immediately releases a delicate, aromatic fragrance very similar to that of marjoram. Oregano has a pungent, slightly bitter flavour somewhat stronger than marjoram. Dried oregano has a fuller, more intense flavour than the fresh leaves Pizza, tomato, pasta and vegetable dishes of all kinds, fish, meat, soups and stews Oregano is an integral part of Italian cuisine. The herb is used in pizza, sauces, tomato dishes and with Mediterranean vegetables, but also in hearty roasts and other meat dishes. Fish, shellfish, salads, soups and bean dishes acquire a Mediterranean flair from oregano.

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