Fresh oregano

Fresh oregano is an aromatic herb widely used in Mediterranean and Latin American cuisine, known for its intense, slightly spicy, and somewhat bitter flavor that enhances the taste of a wide variety of dishes. It is obtained from the fresh leaves of the Origanum vulgare plant, which belongs to the Lamiaceae family.

Oregano originates from the Mediterranean region, primarily in countries such as Greece, Italy, and Turkey, although it is now cultivated in many parts of the world due to its culinary popularity. In Latin America, this herb has been widely incorporated into regional gastronomy.

Properties: In addition to its characteristic aroma and flavor, fresh oregano is rich in antioxidants, possesses antimicrobial properties, and may help improve digestion. It is a healthy option for seasoning without adding extra fats or calories.

In different Spanish-speaking countries in the Americas, fresh oregano may be known by different names or synonyms. Some of the most common are ají de monte, oregano criollo, or simply oregano. However, in most recipes, the term "oregano" is used, and "fresh" is specified to differentiate it from dried oregano.

In cooking, fresh oregano is used to prepare sauces, marinades, stews, salads, and dishes based on meats and vegetables, releasing its aroma when lightly cooked or added raw at the end to intensify its fragrance.