Greek oregano

Greek oregano is an aromatic herb highly valued in Mediterranean cuisine, especially in Greek cooking. It is characterized by its small, deep green leaves and a potent, slightly bitter aroma that imparts a distinctive and fresh flavor to various dishes.

This oregano primarily comes from the Mediterranean region, where it grows wild in warm, dry climates. Its scientific name is Origanum vulgare subsp. hirtum, and it is considered one of the highest quality types of oregano due to its more intense and concentrated flavor.

Properties: Greek oregano is rich in essential oils, such as carvacrol and thymol, which give it not only its characteristic aroma but also antioxidant and antimicrobial properties. It is low in calories and provides minerals like calcium, iron, and manganese.

In cooking, Greek oregano is ideal for seasoning meats, fish, sauces, salads, and tomato-based dishes, such as the classic Greek salad or marinara sauce. Its flavor withstands prolonged cooking well, releasing its aromas gradually.

Synonyms in Spanish (Latin America): orégano serrano, orégano de monte, mejorana silvestre, orégano criollo. Although some of these terms may refer to local variants or related species, in recipes they are often used interchangeably to refer to this intense-flavored oregano.