Oregano, also known as wild marjoram, is an aromatic and medicinal herb native to the Mediterranean region. Oregano leaves are small, green, and slightly rounded. They are commonly used in Mediterranean cuisine and are an ingredient in the Herbes de Provence mixture, together with others such as rosemary and lovage.

Fresh oregano is found between May and September. It is found in the fresh herb section of supermarkets and sometimes at fruit and vegetable dealers. Dried oregano can be used throughout the year. It is sold in bags or jars in the spice section of supermarkets.

Before using fresh oregano, it should be washed and dried on kitchen paper towels. Because the leaves are small, there is no need to chop them. They can be added to dishes whole.

Oregano should not be cooked for a long time or it will lose its flavor. It should be added to a dish once it has finished cooking.

Oregano is a very common ingredient of Italian and Greek cuisine. It is widely used on pizzas and for tomato sauces, grilled meats, stuffings, focaccia, and pissaladière. It can also be used to flavor olive oil. Just add a sprig to a bottle of olive oil and let infuse for a few days before use. Generally, it is suitable for a large number of Mediterranean recipes.

A bunch of fresh oregano should be kept in a slightly moistened kitchen paper towel inside a plastic bag in the vegetable crisper drawer of the refrigerator, where it will keep for several days. Dried oregano should be stored in an airtight container in a dry place away from light and heat.

Oregano is a herb that contains a lot of vitamins A and C, in addition to iron and calcium. It has been attributed antiseptic properties.

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