origano

Origano, or oregano, refers to several species within the genus Origanum, most notably Origanum vulgare. It belongs to the mint family, Lamiaceae, and is native to the Mediterranean region, where it grows as a woody, perennial herb.

Description and aroma: The plant has opposite, oval leaves and small tubular flowers that are typically pale pink to purple. Its distinctive aroma comes from essential oils, especially carvacrol and thymol, along with p-cymene and gamma-terpinene. These compounds give oregano its characteristic warm, spicy flavor.

Habitat and cultivation: Origano grows best in sunny, well-drained sites and is widely cultivated in temperate climates. It prefers full sun and relatively dry soil and is fairly drought-tolerant once established. It can be propagated by seed or cuttings and tends to flower in summer. Leaves and flowering tops are harvested for culinary use, and dried material is stored for long-term use.

Culinary uses: Oregano is a staple in Italian, Greek, Turkish, and other Mediterranean cuisines. Dried leaves are potent and commonly added to tomato sauces, pizzas, grilled vegetables, and meat dishes; fresh leaves are used for salads and as a finishing herb. It pairs well with tomatoes, olives, feta, garlic, and olive oil. Varieties differ in aroma and oil content, influencing suitability for different dishes.

Varieties and related species: The strongest aromas often come from Greek oregano (Origanum vulgare subsp. hirtum). Other cultivated forms include Turkish oregano, and some forms differ in leaf size and oil content. Marjoram (Origanum majorana) is a related but milder species, while Mexican oregano (Lippia graveolens) is not a true Origanum but is used similarly in some cuisines.

Safety and storage: Dried oregano should be kept in a cool, dark place to preserve flavor. In sensitive individuals, essential oils can irritate skin or mucous membranes; use in moderation.