About Mediterranean Oregano
Mediterranean oregano is a popular cooking herb often associated with Italian cooking. It may also be referred to as true oregano or Greek oregano. Its flavor is robust and sweet with hints of anise and a camphor-like aroma.
Oregano’s popularity in the U.S. started when soldiers returning home from World War II brought back a taste for the “pizza herb”. Between 1948 and 1956, oregano sales in the U.S. rose by 5,200%! It quickly became (and continues to be) the most imported herb in the U.S.
Dried oregano is an extremely versatile herb. It’s used by cooks around the world — from the kitchens of Italy, Greece, and Spain to the tables of Turkey, Lebanon, Egypt, the Philippines, and Argentina. Most notably, dried oregano helps to create the unmistakable flavor of pizza sauce (when combined with basil and garlic). It’s often added to pasta sauces, cream sauces, soups, marinades, and chili recipes. It’s also a key ingredient in many vinaigrette salad dressings. In Turkish cooking, dried oregano is used to flavor meats for barbecue and kebabs.
Mediterranean oregano typically comes from Greece, Italy, Turkey, France, Israel, or Morocco. Our Mediterranean oregano comes from Turkey. Mexican oregano is actually a different species entirely with its own flavor profile, so be sure to note which one your recipe calls for.
Fresh oregano vs dried dried: a good rule to follow — use a third of the amount of dried oregano when substituting for fresh oregano. Dried oregano is significantly more flavorful than fresh, so less is needed to achieve your result.
About the oregano plant:
The oregano plant is closely related to marjoram — in fact, it’s sometimes called wild marjoram. Oregano is a flowering herb in the mint family with small green leaves and purple flowers. It can grow to be up to 2.5ft tall. Oregano is native to the Mediterranean and thrives in a hot, relatively dry climate.