Oregano is a staple in Mediterranean cooking, especially Italian and Greek. It's the classic 'pizza herb' and is essential for pasta sauces, roasted meats, kebabs, and Greek salads.
Oregano has a strong, warm, and peppery flavour with slightly bitter and earthy undertones. It is highly aromatic and becomes more potent when dried.
They are related but taste different. Oregano is pungent, peppery, and robust, a flavour that stands up to rich tomato sauces. Marjoram is much milder, sweeter, and more floral, making it better for delicate dishes, poultry, and vegetables.
Dried oregano is more concentrated. The general rule is to use 1 teaspoon of dried oregano for every 1 tablespoon of fresh oregano. Unlike many herbs, dried oregano is often preferred in cooking.
Yes, oregano has a long history of use as a traditional herbal tea. To make it, steep 1-2 teaspoons of the dried herb in a cup of hot water for 5-10 minutes. It has a very pungent, savoury flavour.
They are from completely different plant families. Mediterranean Oregano (this product) is in the mint family and is peppery. Mexican Oregano is from the verbena family and has a more citrusy, anise-like flavour that suits chilli and tacos.
