Natural form

Fresh oregano sprigs showing small oval leaves arranged along slender green stems.

Shows the whole plant form, leaf shape, and color that readers will encounter buying or growing oregano.

Herbs

Oregano

Pungent, peppery herb for tomato sauces and grilling

Bold and peppery, fresh oregano sparks up tomato sauces, grilled meats, and Greek salads. It stands up to heat well. Keep the sprigs cold, stems in water.

Oregano is a bold, peppery member of the mint family — pungent, slightly bitter, and warm — that defines the flavor of Italian, Greek, and Mexican cooking. Unusually for an herb, it's often more useful dried, where the flavor intensifies and rounds. Fresh oregano sparks up tomato sauces, grilled meats, and Greek salad; dried is the pizza and tomato-sauce essential. Mediterranean oregano (and its close cousin marjoram) is sweeter and more floral, while Mexican oregano is a different plant with citrus and earthy notes suited to chili and salsas.

Measured in: g
Storage: Refrigerate
Shelf life: 7 days

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Produce

Types & varieties

Mediterranean oregano

The classic Italian/Greek type, peppery and floral.

Mexican oregano

A different plant — citrusy and earthy, made for chili, salsa, and beans.

Marjoram

A sweeter, milder close relative for delicate dishes.

How to use

Add fresh oregano toward the end of grilling or in salads for a bright, peppery hit; use dried earlier in tomato sauces and stews where it has time to bloom. Crush dried oregano between your fingers before adding to wake up its oils.

Crush dried oregano to release its aroma
Use Mexican oregano for chili and salsa, not Italian
Pairs with lemon and olive oil for Greek dishes

Fresh vs dried

Oregano is one of the few herbs many cooks prefer dried — drying concentrates and rounds its flavor for pizza, marinara, and Greek seasoning. Fresh is brighter and sharper; both have their place.

Common uses

Pizza and marinara sauceGreek salad and souvlakiChimichurri (with Mexican oregano)Chili and taco seasoningGrilled and roasted meatsTomato-based stewsLemon-herb marinades