Oregano is a robust herb that is both complex and strongly aromatic- its scent is described as a bit camphoraceous. There are so many plants called oregano that some have suggested that oregano be considered a flavor rather than a specific species. Nonetheless, in most kitchens there are two types of oregano that are the most often used – the more popular is Origanum vulgare which is a member of the Lamiaceae family (mint) and is commonly known as Mediterranean oregano, true oregano, or Greek oregano. The other is Lippia graveolens, or Mexican oregano, a member of the Verbenaceae family.

Mediterranean Oregano is closely related to marjoram and is similar in taste. In fact, oregano means marjoram in Spanish and so the two are often confused in recipes written in Spanish. Oregano grows throughout Europe and Asia, Greece, Turkey, Egypt and here in the US in both California and New Mexico.

Mediterranean Oregano has an essential oil with a color that ranges from yellowish red to a dark brown. The essential oil is about 1.0% to 2%

In Mediterranean and Italian cooking, oregano is a key ingredient and when partnered with basil, the two form an unbeatable combination in pasta, on roasted vegetables, and most definitely in pizza sauce. The herb is also widely used in Egyptian, Greek, Italian, Lebanese, Palestinian, Portuguese, Philippine, Spanish, Syrian and Turkish cuisines. In Turkish cooking, oregano is primarily used to flavor meat, most notably lamb and mutton. In popular Turkish barbecue and kebab restaurants, it is often found on the table, alongside paprika, pepper and salt.

This herb can easily become an addition to your regular chili recipe. When cooking chili, just before you are ready to serve, add in a few sprigs to liven up the flavor of the tomato sauce.

If you want to liven up your olive oil, mix some oregano into it and use it as a marinade for a variety of meats on the grill. This marinade is also useful for vegetables, and you can add some fresh lemon juice to this olive oil mixture for a light tasting addition to a fish-based meal.

If any recipe calls for Greek, Italian or Spanish oregano, this Turkish Oregano can be substituted. If your recipe calls for Mexican oregano, this will provide a very different flavor profile.

Use Mediterranean Oregano with cream sauces, vinegars, salad dressings, soups, and herb butters. It's also outstanding in egg and cheese dishes (such as omelets, frittatas, and quiches). Combine olive oil with oregano and brush on foods for the grill. It is also commonly mixed with other herbs and spices for a salt-free seasoning.