Oregano is a classic Mediterranean spice and a staple in every kitchen. You can use this herb to perfectly enhance potato, meat, and braised dishes. Freshly picked, its mild herbal note also pairs well with fruity desserts.
Profile and quick facts
| Scientific name | Origanum vulgare |
|---|---|
| Family | Lamiaceae |
| Other names | Wild marjoram, common oregano, winter marjoram, wild sweet marjoram |
| Origin | Mediterranean region |
| Parts used | Flowering herb, leaves |
Growing in your own garden
Oregano is undemanding and thrives in sunny, dry locations with well-drained soil. Perennial and hardy in mild climates. Sow in spring or purchase seedlings. Regular pruning promotes bushy growth.
Drying and preserving
Harvest time: shortly before or at the beginning of flowering (most intense aroma). Bundle stems and dry upside down in an airy, shaded place. Strip off the leaves and store in an airtight jar.
What does oregano taste like?
Oregano has an intensely spicy, slightly bitter aroma — characteristically Mediterranean. Dried oregano is significantly more aromatic than fresh; simply use more if using fresh.
Use in the kitchen
- Pizza and pasta: The ultimate classic
- Tomato sauces: With garlic, basil, and oregano
- Meat and poultry: Lamb, chicken, spare ribs
- Mediterranean vegetable dishes: Eggplant, bell peppers, zucchini
- Herb marinades: With olive oil, garlic, and lemon
- Greek salad: Indispensable in a classic Horiatiki
Storage
Dried oregano keeps for 1–2 years. Store in a dry, dark, and airtight place. Fresh sprigs can be kept fresh for a short time in the refrigerator in a glass of water — or frozen for later.
