Cut, sifted, fresh, dried, powdered, essential oil
Greece & Mexico
Tannins, Sterols, Flavonoids, Resin, Volatile oil
Greek oregano, also known as Mediterranean oregano, is native to and cultivated throughout Greece, Turkey, Egypt and Italy. This is the classic “pizza herb” most people are familiar with. It also pairs well with meats, rice, vegetable and cheese dishes and tomato-based soups and stews.
Oregano grows wild in the mediterranean region of the world. It is prized for the delicious flavor it adds to food.
Description: Oregano is a perennial herb that grows approximately 3
feet tall. It has red stems, green leaves, and pink flowers. The herb is
harvested when the flower is blooming during the summer.
Safety: Do not use oregano medicinally if you are pregnant. Oregano
may cause skin irritation when used externally. Do not take the
essential oil internally. Consult your health care provider before
beginning use of any herb.
Mexican oregano, also called wild marjoram, is a perennial member of the mint family native to Europe, Asia and the Mediterranean region. Mexican oregano shares a similar flavor profile with its cousin, Greek oregano, but is a different species of plant native to Mexico, Central and South America and is more closely related to lemon verbena. As such, it has a mild citrus-like quality, combined with a hint of pine. In addition to cooking, Mexican oregano is used to prepare infusions, oils and ceremonial incense for use by Curanderos, the shamans indigenous to Mexico and the Southwestern U.S.
Oregano , (scientific name Origanum vulgare) is a common species of Origanum, a genus of the mint family (Lamiaceae). It is native to warm-temperate western and southwestern Eurasia and the Mediterranean region.
Oregano is a perennial herb, growing from 20–80 cm tall, with opposite leaves 1–4 cm long. Oregano will grow in a pH range between 6.0 (mildly acidic) and 9.0 (strongly alkaline) with a preferred range between 6.0 and 8.0. The flowers are purple, 3–4 mm long, produced in erect spikes. It is sometimes called wild marjoram, and its close relative O. majorana is known as sweet marjoram.
Oregano is an important culinary herb, used for the flavor of its leaves, which can be more flavorful when dried than fresh. It has anaromatic, warm and slightly bitter taste, which can vary in intensity. Good quality oregano may be strong enough almost to numb the tongue, but the cultivars adapted to colder climates often have a lesser flavor. Factors such as climate, seasons and soil composition may affect the aromatic oils present, and this effect may be greater than the differences between the various species of plants. Among the chemical compounds contributing to the flavor are carvacrol, thymol, limonene, pinene, ocimene, and caryophyllene.
Oregano's most prominent modern use is as the staple herb of Italian-American cuisine. Its popularity in the US began when soldiers returning from World War II brought back with them a taste for the “pizza herb”, which had probably been eaten in southern Italy for centuries. There, it is most frequently used with roasted, fried or grilled vegetables, meat and fish. Unlike most Italian herbs, oregano combines well with spicy foods, which are popular in southern Italy. It is less commonly used in the north of the country, as marjoram generally is preferred.
The herb is also widely used in Turkish, Palestinian, Lebanese, Egyptian, Syrian, Greek, Portuguese, Italian, Spanish, Philippine and Latin American cuisines.
In Turkish cuisine, oregano is mostly used for flavoring meat, especially for mutton and lamb. In barbecue and kebab restaurants, it can be usually found on table, together with paprika, salt and pepper.
The dried and ground leaves are most often used in Greece to add flavor to Greek salad, and is usually added to the lemon-olive oil sauce that accompanies many fish or meat barbecues and some casseroles.
Oregano is also used by chefs in the southern Philippines to eliminate the odor of carabao or water buffalo when boiling it, while simultaneously imparting flavor.