Mediterranean Oregano

Pizza night, a pot of tomato sauce, a Greek salad, or a tray of roast vegetables all lean on Mediterranean oregano for that warm, savory, faintly sweet herb note. This is the oregano most cooks picture: floral and herbal with a clean, slightly bitter edge, the backbone of Italian and Greek cooking. Cook it into red sauces, whisk it into salad dressings and marinades, or crumble a pinch over a finished chopped salad the way Sicilian cooks do, as a bright finishing touch rather than only a background herb.

Mediterranean oregano comes from the mint family (Origanum vulgare), a different plant from Mexican oregano, and the two are not built the same. Where Mexican oregano turns citrusy and bold, this one stays sweeter, rounder, and more floral.

Single ingredient: dried Mediterranean oregano. No salt, no sugar, no preservatives. Naturally gluten-free and vegan.

What is the difference between Mediterranean and Mexican oregano?
They come from entirely different plants. Mediterranean oregano is in the mint family, with a sweet, floral, herbal flavor. Mexican oregano is in the verbena family, bolder and more citrusy. They are not built to trade places cleanly.

Is Mexican oregano a good substitute for Mediterranean oregano?
In a pinch it works better in that direction than the reverse, though the citrusy character will shift the dish. For Italian and Greek cooking, Mediterranean oregano stays truer to what you expect.

Should I buy dried leaf or ground oregano?
Dried leaf keeps a brighter, fresher aroma. Crumble it between your fingers to release the oils as you add it. Ground oregano is more concentrated, so use a lighter hand if that is what you have.

How do I get the most flavor from dried oregano?
Crumble the leaves between your fingers to wake up the oils, then cook it into sauces so the flavor melds. For a fresher pop, sprinkle a little over the finished dish at the end.