Oregano
Vital in Italian and Greek cooking
Oregano is a strongly flavoured herb of the mint family, also known as wild marjoram or pot marjoram (the herb we know as marjoram is actually a variety of oregano).
It originates in Mediterranean countries and is most widely used in Greek and Italian cooking. The classic oregano used in cooking is Greek oregano, which grows wild on the sun-blasted hillsides of the Aegean. Italian oregano, while still powerfully flavoured, is a little milder.
There is also a kind of oregano grown in Mexico, which has a similar flavour although not being of the same family. Mexican oregano is also known as Mexican wild sage or marjoram.
Almost uniquely among culinary herbs, the flavour of oregano is actually improved by the process of drying, becoming stronger but more rounded, and so although it is easy to grow yourself there's no need to obsess about sourcing the fresh herb.
Oregano is a vital base flavouring for Italian spaghetti sauces and pizza, as it has an affinity with tomato to rival that of basil.
It also pairs well with fish and shellfish, a combination that turns up in many Greek dishes.
Medicinally, oregano is a natural antiseptic and is rich in minerals including calcium, zinc, magnesium, potassium, iron, and many more. Oils extracted from the herb can be applied externally where they're reputed to have beneficial effects on muscle and joint pain.
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