Oregano (Wild Marjoram)

Oregano (Origanum vulgare) is a close relation to the herb marjoram and in fact is sometimes also known as wild marjoram. Predominantly grown in the Mediterranean and central Asia, this wild herb has a warm, heady scent and flavour, and a slightly spicy, almost smoky flavour. Although the dark green, oval-shaped leaves have a stronger flavour than marjoram, they can be used in many of the same dishes, including tomato-based spaghetti sauces, chilli con carne, pizzas, soups, grilled fish and beef stews. Oregano also goes well with tomatoes and mozzarella, and is a particularly popular herb in both Italian and Greek cuisines.

Although most oregano comes from the Mediterranean, there is also a Mexican variety (Lippia graveolens) which is grown from a different species of plants. Mexican oregano is stronger, spicier and earthier than the common Mediterranean variety and may be used to add a pungent flavour to chilli, salsas, tomato dishes and sauces.

Fresh oregano should be picked when the plant is in flower, and may be stored in a sealed plastic bag in the fridge for up to 3 days. It may also be dried successfully, and if stored in an airtight container in a cool, dark, dry place, it will retain its flavour for up to a year.