# 1/4 tsp. oregano

Oregano (Origanum vulgare) is a perennial herb from the mint family (Lamiaceae) native to the Mediterranean region. The plant produces small, oval leaves that are typically dried and used as a culinary seasoning. Oregano has a warm, earthy, and slightly peppery flavor with subtle minty undertones. The dried form is more concentrated in flavor than fresh leaves. Common varieties include Greek oregano (Origanum vulgare subsp. hirtum), which is prized for its robust flavor, and Mediterranean oregano, which varies in intensity by region. Mexican oregano (Lippia palmeri), though botanically distinct, is often used interchangeably in certain cuisines.

Oregano is fundamental to Mediterranean and Latin American cuisines, particularly Italian, Greek, and Mexican cooking. It is a key component in pizza seasoning, tomato-based sauces, marinades for grilled meats and vegetables, and vinaigrettes. Fresh oregano is used in Greek salads and as a garnish, while dried oregano is preferred in cooked dishes due to its concentrated flavor. The herb pairs well with tomatoes, garlic, olive oil, lemon, and protein such as chicken, lamb, and fish. Oregano is also used in herb blends, dry rubs, and as a finishing touch for roasted vegetables and legumes.