Oregano is a member of the mint family. The influence of climate, season and soil on the composition of the essential oil is greater than the difference between the various species.
Aromatic, warm and slightly bitter. Oregano largely varies in intensity: good quality is so strong that it almost numbs the tongue, but the cultivars adapted to colder climates have often unsatisfactory flavor.
Oregano is used in tomato sauces, fried vegetables and grilled meat. Together with basil, it makes up the character of Italian dishes.
Oregano combine nicely with pickled olives, capers and lovage leaves. Unlike most Italian herbs, oregano works with hot and spicy food, which is popular in Southern Italy. The plant is less popular in other Mediterranean cuisines, but still important in Spanish, French and Greek cooking.
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