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Oregano

Latin Name: Origanum vulgare

Geographic Source:
Oregano is grown in California and New Mexico, as well as the Mediterranean region.

Description:
Mediterranean Oregano is the dried leaf of Origanum vulgare L., a perennial herb in the mint family. Mexican Oregano is the dried leaf of one of several plants of the Lippia genus. Oregano is a woody perennial with pungent dark green leaves.

Taste and Aroma:
Oregano has a pungent odor and flavor. Mexican Oregano is a bit stronger than Mediterranean Oregano.

History:
Mediterranean Oregano was originally grown extensively in Greece and Italy. Since Greek and Roman times it has been used with meats, fish, vegetables, and as a flavoring for wine. Before World War II, Oregano was almost unknown in the United States. However, its popularity skyrocketed with the popularity of pizza.

Ethnic Uses:
A Perennial. Culinary and Medicinal: It is used in Italian and Mediterranean cooking and Mexican chili powders. A tea made from the leaves soothes coughs, muscle spasms and headaches. Oregano is the spice that gives pizza its characteristic flavor. It is also usually used in chili powder.

Types:

• Greek ~ Latin Name: Origanum heracleoticum - sweet, spicy, aromatic leaves. Purple flowers.
• Kent Beauty ~ Latin Name: Origanum rotundifolium - beautiful, trailing oregano that Works well in hanging baskets. Light lavender/pink bracts with lavender flowers that dry well.
• Sicilian ~ Latin Name: Origanum x majorana - spicy, sweet aroma, grows upright with small white flowers.
• Cuban Oregano ~ Coleus amboinicus - A Tender Perennial. Culinary: Velvety, succulent, variegated leaves with a very strong oregano scent and flavor. Used in the same way as common oregano.

Note: The information provided is for educational purposes only. Do not consider this information complete.

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