or 1/2 teaspoon dried oregano leaves

Oregano (Origanum vulgare) is a perennial herb native to the Mediterranean region, belonging to the Lamiaceae (mint) family. The plant produces small, oval-shaped leaves with a slightly fuzzy texture that range in color from green to gray-green. Dried oregano retains much of the plant's essential oil content, particularly carvacrol and thymol, which provide its characteristic warm, slightly peppery, and somewhat bitter flavor profile. Mediterranean varieties (often labeled "Greek oregano") tend to be more robust and aromatic than Mexican oregano (Lippia graveolens), which is a different species with distinct flavor characteristics.

Dried oregano is a foundational herb in Mediterranean, Latin American, and Middle Eastern cuisines. It is essential to Italian pasta sauces, Greek salads, Spanish paellas, and Mexican salsas and marinades. The herb is commonly used to season roasted vegetables, grilled meats, and seafood dishes. Dried oregano pairs particularly well with tomato-based preparations, olive oil, garlic, and onions. It should be added early in cooking to allow its flavors to infuse into dishes, though it can also be sprinkled on finished plates for aromatics. One teaspoon of dried oregano approximately equals three teaspoons of fresh oregano.