Orenga

Orenga, the Catalan name for oregano, refers to the herb scientifically known as Origanum vulgare. It is a herbaceous perennial in the mint family, Lamiaceae, growing as a low- to mid-height shrub with square stems, opposite oval leaves, and clusters of small flowers that are pink to purple.

Origanum vulgare is native to Europe, the Mediterranean region, and western Asia, and has become naturalized in many regions with compatible climates. It favors dry, sunny habitats and well-drained soils. The plant is hardy in mild climates and can be grown as an annual in colder areas. It is commonly propagated by seeds, cuttings, or divisions, and is widely cultivated as a culinary herb.

Subspecies include Origanum vulgare subsp. vulgare and Origanum vulgare subsp. hirtum (Greek oregano), the latter often more pungent and highly prized for cooking.

Uses: In cooking, the leaves are used fresh or dried to flavor meats, sauces, pizzas, and vegetables. The essential oil of oregano contains thymol and carvacrol, contributing to its aroma and antimicrobial properties; the oil is used in cosmetics, flavorings, and traditional medicine, though it should be used with care and properly diluted.

Etymology: The Latin epithet vulgare means common. In Catalan, the plant is known as orenga.