oregano

Oregano is a perennial herb in the mint family, Lamiaceae, with the scientific name Origanum vulgare. Native to the Mediterranean region, it has been cultivated and naturalized around the world. The name oregano derives from Greek origanon, often interpreted as “delight of the mountains.” It is related to marjoram (Origanum majorana), but typically has a stronger, more pungent flavor.

Oregano grows as a woody, branching plant with small, oval, aromatic leaves and clusters of tiny pink to purple flowers in summer. Both fresh and dried leaves are used in cooking, with dried leaves generally delivering a more concentrated flavor.

Culinary uses are widespread, particularly in Mediterranean cuisines. Oregano flavors tomato sauces, grilled meats, vegetables, and pizzas, as well as marinades and herb blends. It is commonly used dried or added fresh toward the end of cooking to preserve aroma; oregano oil or-infused oils are also used in some preparations.

Cultivation and chemistry: Oregano thrives in warm climates with well-drained soil and full sun. It can be grown as a perennial in temperate regions and tends to be drought tolerant. Leaves are usually harvested before flowering to maximize flavor. The plant contains essential oils rich in compounds such as carvacrol and thymol, which contribute to fragrance and may have antimicrobial properties. Dried leaves retain flavor for several months when stored in a cool, dark place.

Safety and storage: In culinary amounts, oregano is generally safe for most people. Large amounts or essential oil concentrates can irritate skin or mucous membranes; store dried oregano in airtight containers away from light.