This herb, sometimes called wild marjoram , belongs to the mint family and is related to both marjoram and thyme. Oregano is similar to marjoram but is not as sweet and has a stronger, more pungent flavor and aroma. Choose bright-green, fresh-looking bunches with no sign of wilting or yellowing. Refrigerate in a plastic bag for up to 3 days.
This herb has a “peppery” flavor and is a predominant ingredient in the Italian kitchen. It is a common herb in pizza and pasta sauces. The wild form of oregano is used in Greek food. Oregano is most commonly used in its dried form.
Sometimes called wild marjoram, oregano is a member of the mint family. It is widely used in tomato-based dishes and is an essential ingredient in pizza sauces.
This familiar, spicy, and strongly aromatic herb is refreshingly stimulating to hair, skin and scalp. Used in steam baths or misted into the air, it cleanses the air while opening and cleansing the pores.
herb belonging to the mint family and related to both marjoram and thyme; it is not as sweet and has a stronger, more pungent flavor and aroma than marjoram
any Italian dish with tomatoes, beef soup or stew, cabbage, onions
The near-universal seasoning, as it does not belong in a curry sauce. You can't go wrong with oregano.
A Mediterranean herb which is related to marjoram, yet stronger in flavor and aroma. A member of the mint family, it goes well with tomato based dishes, meats, fish and pasta. Choose fresh oregano with bright green bunches showing no signs of wilting or yellowing. Refrigerate fresh oregano up to 3 days in a plastic bag. Dried oregano is available year round; store in a cool dry place for approximately 6 months.
The chopped leaves of oregano are used with nearly all pasta and Italian dishes, with beef, veal and poultry stews and in chili con carne. The flavor of oregano is also considered indispensable to many tomato and barbecue sauces and many Middle Eastern recipes call for its use in meatballs, sausages and stuffings. Oregano may be grown from seed but is far more easily propagated by division in spring or autumn. A relatively easy herb to grow in window boxes or pots, the leaves freeze and dry well.
An greenish herb that originated in the Mediterranean, oregano is used in a variety of Italian and Mexican dishes. It can be purchased both in dried and fresh forms. Paella dish from Spain that is made with rice, saffron, vegetables, meats, and seafood.
Related to marjoram, the dried leaves of oregano are available crumbled or ground Use in tomato dishes, pasta sauces and salad dressings
aromatic Eurasian perennial
pungent leaves used as seasoning with meats and fowl and in stews and soups and omelets
Mexican oregano; wild marjoram; also called wild, bastard or dwarf marjoram; used to season many foods, particularly sauces and soups; plants grow wild in the Southwest; best substitute is marjoram or sage.
Harvest leaves as needed Leaves in soups, stews, salads
A robust, slightly bitter, and peppery herb that is often a key ingredient in tomato-based Italian pasta sauces.
Oregano dried leaves
This herb is also known as wild marjoram. It is sometimes confused with marjoram or sweet marjoram. Oregano has a stronger more pungent flavor than marjoram. It blends nicely with sweet basil, and is used with beef or lamb, in tomato and eggplant dishes and for seasoning tomato juice. It is an essential flavoring in pizza
A more aromatic and strongly-flavored herb "Oregano vulgare" than the marjorams. It has a slightly sprawling habit and white or pink flowers. Available dried or fresh and used with meat, sausages, in salads and in many Italian dishes.
An herb (Origanum vulgare) and the wild form of marjoram; has a woody stalk with clumps of tiny, dark green leaves that have a pungent, peppery flavor and are used fresh or dried, principally in Italian and Greek cuisines; also known as wild marjoram.
Leaves, ground Pungent herb, known as "pizza herb" Italian dishes, tomato sauces, meats, a wide variety of dishes
Another must have in the kitchen. The dainty leaves of oregano add a rich, spicy kick to tomato sauces and Greek dishes. Oregano is also great in salads and meat dishes.
herb belonging to the mint family; Mediterranean or Italian oregano is milder than its Mexican cousin, which is more assertive in spicy dishes
Popular culinary herb of the mint family. Also called wild marjoram and is stronger than marjoram. Used a lot in Italian cooking and in pizzas.
Related to marjoram, the dried leaves of oregano are available crumbled or ground. Used in a wide variety of pasta sauces and salad dressings.
A popular culinary herb of the mint family with a flavor similar to that of sweet marjoram or thyme. Also called "wild marjoram." Oregano is not quite as sweet and has a stronger flavor that marjoram.
A member of the mint family, used largely in Italian cooking.
One of the hardier herbs oregano doesn't need much sun or pampering and is traditional in Italian soups, stews and pizza as well as in Greek and Mexican dishes.
A pungent green culinary herb with a great affinity...
Oregano or Pot Marjoram (Origanum vulgare) is a species of Origanum, native to Europe, the Mediterranean region and southern and central Asia. It is a perennial herb, growing to 20-80 cm tall, with opposite leaves 1-4 cm long. The flowers are purple, 3-4 mm long, produced in erect spikes.