Oregano
Oregano is the herb derived from the leaves, stems, and flowers of various species of the genus Origanum in the mint family. There are over 40 species, but only a few are widely used in cooking. Each of the following species has numerous cultivars, totaling over 100 culinary varieties of oregano:
Origanum vulgare: True Oregano - the most popular with the most cultivars, including Greek Oregano (var. hirtum)
Origanum syriacum: Za'atar / Syrian Oregano Origanum majorana: Marjoram
Origanum onites: Pot Marjoram / Turkish Oregano Origanum × majoricum: Italian Oregano (pictured)
AROMA & FLAVOR PROFILE
Oregano weaves warm, earthy notes with hints of mint, lemon, and camphor. Its fragrance is robust, exuding the rustic heart of the Mediterranean. Oregano’s flavor is bold and savory, herbal and subtly bitter with a little kick. It has a light sweetness like thyme that softens it. It also leaves a pleasant coolness on the tongue. The entirety of the profile works well in both simple and complex dishes.
CULINARY USES
Essential to Mediterranean and Latin American gastronomy, oregano can lend character to everyday dishes just as well as it serves traditional recipes. In Italy, it's a key ingredient in pizza, pasta, and herb blends. Its potency stands up to the strong tastes of garlic, onion, and acidic tomatoes. Greek cuisine leans on oregano to season lamb and add depth to salads, soups, and gyros. Its robust, minty earthiness amplifies the flavors of seafood, grilled meats, and roasted vegetables.
In Mexican cooking, oregano complements chiles and citrus, pairing perfectly with spice rubs, salsas, and moles. This herb has a lot to offer. Fresh leaves make a tasty garnish and dried oregano can be sprinkled on at the end of cooking for a fragrant finishing touch.