Aromatic, warm and slightly bitter. Oregano largely varies in intensity: good quality is so strong that it almost numbs the tongue, but the cultivars adapted to colder climates have often unsatisfactory flavour.
Several species of genus Origanum are native to the Mediterranean, all of which are traded as a spice. The influence of climate, season and soil on the composition of the essential oil is greater than the difference between the various species.
The most important species are O. vulgare (pan-European), O. onites (Greece, Asia Minor) and O. heracleoticum (Italy, Balkan peninsula, West Asia). A closely related plant is marjoram from Asia Minor, which, however, differs significantly in taste, because phenolic compounds are missing in its essential oil. Some breeds show a flavour intermediate between oregano and marjoram (gold marjoram = gold oregano)
Other Origanum species include:
Origanum syriacum is the Bible Hyssop or Syrian Oregano.
Origanum laevigatum is the Purple Oregano or Ornamental Oregano.
Origanum sativum is the Brazilian Orégano.
Oregano is a conditio sine qua non in Italian cuisine. It is used in tomato sauces, fried vegetables and grilled meat. Together with basil, it makes up for the character of Italian dishes; see parsley on Italian variants of bouquet garni.
Oregano combine nicely with pickled olives, capers and lovage leaves. Unlike most Italian herbs, oregano works with hot and spicy food, which is popular in Southern Italy. The plant is less popular in other Mediterranean cuisines, but still important in Spanish, French and Greek cooking..
Health benefits
Oregano is high in antioxidant activity, paticularly due to a high
content of phenolic acids and flavonoids (PMID 16218659, PMID 12730411).
Additionally, oregano has demonstrated antimicrobial activity against
food-borne pathogens such as Listeria monocytogenes (PMID 16218659).
Both of these characteristics may be useful in both health and food
preservation.
