Oregano can be recognized by its hard reddish stem, which bears smaller fluffy leaves, mostly of a deep green color, which, however, in some cultivars can also be very light green to yellow or even white variegated or red. In addition to oregano grown in gardens, we can also find wild goodwill, which does not have nearly as many aromatic substances as cultivated cultivars.

The smell and taste of oregano is very similar to marjoram, which is widely used and cultivated in our country. Compared to it, however, oregano is slightly less sweet and its aroma is stronger.

The use of oregano is not limited to Italian cuisine, it can find a place wherever we commonly use marjoram, but also many other places. Oregano can be combined with vegetables, fish and all types of meat. It goes very well with fatty meats, minced meat or lamb and mutton. Very traditional and also the most famous is its use in pasta and pizza.

The consumption part is finely chopped fresh leaves. Dried scrubbed leaves are suitable for longer storage. However, it can also be frozen and will last quite a long time in the refrigerator. Oregano is also used in spice mixtures, e.g. in some types of chili mixtures or in Provencal spices.

Oregano comes from the temperate and subtropical belts of Europe and Asia. In folk medicine, oregano is used, for example, for inflammation of the oral cavity, is suitable for respiratory diseases, relieves spasms and is a strong antioxidant. The dye contained in the leaves was previously used to dye sheep’s wool.