30 g) chopped fresh oregano or 1 tablespoon crushed dried
Oregano is rich in antioxidants, particularly rosmarinic acid and polyphenols, and contains antimicrobial compounds. It provides essential minerals including iron, calcium, and manganese, though typically consumed in small quantities.
About
Oregano (Origanum vulgare) is a perennial herbaceous plant belonging to the Lamiaceae (mint) family, native to the Mediterranean region and southwestern Asia. The herb produces small, opposite leaves with a pungent, slightly peppery and warm flavor profile. Common varieties include Greek oregano (Origanum vulgare subsp. hirtum), known for its robust flavor and high essential oil content, and Mediterranean oregano, which offers a milder, more delicate taste. The dried form retains and concentrates the essential oils, particularly thymol and carvacrol, which give oregano its characteristic peppery and subtly minty notes. Fresh oregano has a brighter, more herbaceous quality with less intensity than its dried counterpart.
Culinary Uses
Oregano is a cornerstone ingredient in Mediterranean, Italian, Greek, Spanish, and Mexican cuisines. It is essential in pasta sauces, tomato-based dishes, marinades for grilled meats and seafood, and Greek salads. The herb features prominently in pizza seasoning blends, chimayo dishes, and herb rubs for roasted vegetables. Fresh oregano is typically added toward the end of cooking to preserve its delicate flavor, while dried oregano can withstand longer cooking times and is preferred for slow-cooked stews, soups, and braised dishes. It pairs exceptionally well with tomato, garlic, olive oil, lemon, and lamb.