Oregano, a staple of Mediterranean cuisine, is one of the most widely used herbs in kitchens around the world. With its robust, earthy aroma and slightly bitter, peppery flavour, oregano brings depth and warmth to a variety of savoury dishes.

A member of the mint family, oregano is native to the Mediterranean region and has been used since ancient times for both culinary and medicinal purposes. The name itself comes from the Greek words oros (mountain) and ganos (joy), meaning “joy of the mountain.” It’s easy to see why – oregano thrives in rocky, sun-drenched hillsides, filling the air with its fragrant leaves.

There are many varieties of oregano, but the most commonly used in cooking is Origanum vulgare, sometimes called wild marjoram. Greek and Italian oreganos are prized for their bold flavour, whereas Mexican oregano, which comes from a different plant family, offers a more citrusy, pungent note often used in Latin American dishes.

Oregano pairs beautifully with tomatoes, garlic, and olive oil – making it a key ingredient in pasta sauces, pizza, grilled meats, and marinades. Sprinkled over roasted vegetables or whisked into a vinaigrette, it adds a rustic character that is both comforting and vibrant.

In dried form, oregano is more potent than fresh and is best used during cooking to allow its flavour to mellow and infuse. Fresh oregano, with its slightly sweeter notes, can be chopped and scattered over dishes as a garnish.

Beyond its culinary charm, oregano is also valued for its antibacterial and antioxidant properties. Oregano oil, for example, is sometimes used as a natural remedy for colds and sore throats.

Whether you’re crafting a hearty stew or simply topping off a pizza, oregano brings a touch of Mediterranean sunshine to your plate.