Fresh herbs and salads catalog

Oregano

Oregano is an important culinary herb valued for the flavour of its leaves, which can be even more pronounced when dried than when fresh. It has an aromatic, warm, and slightly bitter taste, with intensity that varies depending on growing conditions and cultivar. High‑quality oregano can be strong enough to produce a mild numbing sensation on the tongue, while varieties adapted to colder climates often develop a milder flavour. Environmental factors such as climate, season, and soil composition influence the concentration of aromatic oils in the plant, sometimes to a greater degree than the differences between individual species. In modern cooking, oregano is most prominently associated with Italian‑American cuisine, where it serves as a staple herb. It is frequently used to season roasted, fried, or grilled vegetables, as well as meat and fish dishes. Its robust flavour and versatility have made oregano a defining component of Mediterranean‑inspired cooking and a widely used herb in kitchens around the world.

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