Oregano

Oregano (Origanum vulgare) is a low, spreading Mediterranean perennial in the mint family, prized for its warm, slightly peppery flavor that only intensifies when dried. It's a workhorse of Italian, Greek, and Mexican cooking, and one of the rare herbs that's often considered better dried than fresh.

Growing Oregano

Oregano thrives on neglect — lean, well-drained soil and plenty of hot sun actually concentrate its essential oils and produce a more flavorful plant than rich, well-watered conditions. It spreads readily by underground runners, forming a dense, low mat, and is well suited to rock gardens, containers, or the edges of a sunny border where it can be somewhat contained.

Culinary Uses

Dried oregano is a cornerstone of tomato sauces, pizza, and Greek salads, its flavor actually deepening somewhat as it dries and its cell walls break down. Fresh oregano is milder and slightly more floral, better suited to a finishing touch than long simmering. Greek oregano, with its more potent, peppery bite, is generally preferred for cooking over the milder common varieties.