Oregano

Lore & Background

Oregano is a woody perennial plant, growing up to 90 cm tall, with opposite leaves covered in trichome. Young stems are square and hairy, becoming woody with age. The flowers, which can be white, pink, or light purple, are produced in clustered, erect spikes in summer. Many subspecies and strains have been developed over centuries for unique flavours, with tastes ranging from spicy or astringent to sweet. The subspecies O. v. subsp. hirtum (Italian oregano, Greek oregano) is generally considered the best all-purpose culinary subspecies.

Reader's Guide

Oregano is a staple herb of Italian cuisine, most frequently used with roasted, fried, or grilled vegetables, meat, and fish. It became popular in the U.S. after soldiers returning from World War II brought back a taste for the 'pizza herb.' It is widely used in cuisines of the Mediterranean Basin and Latin America, especially in Mexican and Argentine cuisine. In Turkish cuisine, it is mostly used for flavouring meat, and throughout the Middle East it is a key ingredient in the spice blend za'atar and Argentine chimichurri. Although once used in folk medicine, there is no clinical evidence that oregano provides any health or anti-disease effects. Oregano essential oil has been subject to FDA warning letters for false advertising and unproven health claims. The plant is also grown ornamentally, with numerous cultivars bred for varying leaf colour, flower colour, and habit.

Did You Know?

• The English word 'oregano' is a borrowing of the Spanish orégano, which derives from Latin and Classical Greek.
• Oregano contains polyphenols, including numerous flavones, and its essential oil is composed primarily of monoterpenoids and monoterpenes.
• Drying the plant material affects both quantity and distribution of volatile compounds, with higher heat and longer drying times having greater negative impact.
• In Greek mythology, oregano was created by the goddess Aphrodite as a symbol of happiness and planted in her garden on Mount Olympus.