Oregano

Origanum spp.

herb

A perennial European herb with small fragrant leaves, a cousin of marjoram with which it is often confused; queen of Greek, Italian and Portuguese cooking. Its taste comes from thymol and carvacrol.

Origin

Mediterranean mountains

Season (United States)

June to September · grows in your region

Preparation

Fresh, the leaves are stripped and scattered at the end of cooking; dried, it is rubbed between the fingers over the dish — on pizza, tomatoes, grilled food. The tough stems are removed.

Molecules

Rosmarinic acidIn small amounts, not counted Eugenol

Did you know?

Its Greek name, origanon, means “delighting in the mountains”.