Oregano, wild marjoram, Origanum vulgare, is one of those herbs that can carry a dish on its own. It’s the “mountain joy” of the Mediterranean (from the Greek ór(os) “mountain” + gános “joy”), prized by Greeks and Romans for both flavor and remedy.
A quick history
Native to the Mediterranean and western Eurasia, oregano was used by Hippocrates as an antiseptic and digestive aid and celebrated as a symbol of happiness. From there it became a flavor passport: from Greek grills to Italian sugos to Mexican stews (with a different “oregano,” see FAQ).
Flavor & health snapshot
Oregano’s punch comes from carvacrol and thymol, aromatic phenols with antimicrobial and antioxidant activity. Culinary takeaway: a little goes a long way. Nutritionally, dried oregano contributes vitamin K, manganese, and small amounts of iron and fiber.
Safety note: “Oil of oregano” (essential oil) ≠ culinary oregano. It’s highly concentrated; avoid ingesting undiluted, and steer clear during pregnancy. For cooking, use leaves only.
Buying, storing, using
- Dried vs fresh: Dried has the classic pizza-parlor aroma and is more potent; fresh tastes greener and sharper.
- Choose well: Dried leaves should look green (not brown/gray) and smell vivid.
- Storage: Cool, dark, airtight. Replace dried jars every season for peak aroma.
- Maximum flavor: Bloom dried oregano in warm olive oil or sauce for 30–60 seconds. For finishing, rub dried leaves between fingers to wake the oils.
Culinary applications (fast ideas)
- Sprinkle on tomatoes + feta + olive oil + lemon.
- Toss with roasted potatoes (oregano, garlic, lemon zest).
- Fold into beans/lentils with chili and garlic.
- Whisk into vinaigrettes (see below).
- Rub for grilled meats with salt, pepper, garlic, and lemon.
Recipe: Bright Italian Tomato Sauce with Oregano
Ingredients
- 3 cloves garlic, finely chopped
- 2 Tbsp (30 ml) olive oil
- 2 cans (28 oz / 796 ml each) whole San Marzano tomatoes
- 1 tsp dried oregano (or 1 Tbsp fresh, chopped)
- 1 tsp salt
- ½ tsp red pepper flakes
- Optional: fresh oregano leaves to finish
Method
- Warm olive oil over medium heat; gently sizzle garlic ~30 sec.
- Add tomatoes (crush by hand/wooden spoon).
- Stir in oregano, salt, and chili. Simmer gently 25–35 min until thick and sweet.
- Adjust salt; finish with a few fresh leaves. Perfect for pasta or potato gnocchi.
60-second Greek Lemon–Oregano Dressing
Whisk 6 Tbsp olive oil + 2 Tbsp lemon juice + 1 tsp Dijon + 1 tsp dried oregano + ½ tsp honey + ½ tsp salt + black pepper. Toss with tomatoes, cucumber, red onion, olives, and feta, or drizzle over grilled chicken.
Pro pairings
Tomato, lemon, garlic, chili, olive oil, lamb, chicken, feta, halloumi, potatoes, beans, lentils, zucchini, eggplant.
Avoid pairing with very delicate fish or cream sauces (marjoram is gentler there).
