and/or oregano)

Herbs & SpicesFresh oregano is most abundant during late spring through early fall, though it is available year-round from cultivated sources. Dried oregano is available year-round as a shelf-stable ingredient.

Oregano is rich in antioxidants, particularly phenolic compounds such as carvacrol and thymol, and provides minerals including iron, calcium, and manganese. The herb also contains vitamins K and C and has been traditionally valued for antimicrobial and anti-inflammatory properties.

About

Oregano (Origanum vulgare) is a perennial herbaceous plant in the mint family (Lamiaceae), native to the Mediterranean region and western Asia. The herb is characterized by small, oval leaves with a fuzzy texture and a distinctive warm, slightly peppery, and camphoraceous flavor profile. While the common oregano is the most widely cultivated variety, related species such as Greek oregano (Origanum heracleoticum) and Turkish oregano are prized for their more robust flavor and higher essential oil content. The herb is used both fresh and dried, with dried oregano concentrating and intensifying the plant's volatile aromatic compounds.

Culinary Uses

Oregano is a fundamental herb across Mediterranean, Latin American, and Middle Eastern cuisines. It is indispensable in Italian cooking—used in pasta sauces, pizzas, and herb blends—and features prominently in Greek, Spanish, and Turkish dishes. The herb pairs exceptionally well with tomatoes, olive oil, garlic, and cheese, and is a key component of many spice blends including za'atar and Italian seasoning. Oregano can be used fresh in salads and fresh preparations, though its dried form is preferred for cooked dishes due to its superior stability and flavor concentration. It is commonly used to season meats, vegetables, legumes, and vinaigrettes.

Forms & Preparations

Fresh leaves — Tender green leaves used whole or chopped in fresh applications, salads, and at the end of cooking to preserve delicate flavor.
Dried leaves — Whole or rubbed dried leaves with concentrated flavor, most common form for cooking and the preferred format for cooked Mediterranean dishes.
Ground/powdered — Finely milled dried oregano, offering quick dispersal in liquids and uniform distribution in spice blends and dry rubs.
Oregano oil/essential oil — Concentrated volatile oil extracted from the herb, used sparingly in dressings, marinades, and medicinal applications.
Infused oils — Oregano steeped in olive or other carrier oils, used for drizzling over finished dishes and in vinaigrettes.