Member of the Mint family of herbs, and similar in flavour to marjoram, oregano is sometimes referred to as wild marjoram. Oregano has spicy, slightly smoky flavour and a peppery bite. It is an essential ingredient in Mediterranean and Mexican cooking, and well known in it's use in Italian tomato based sauces and pizza.

  • Available all year round in the grocery store, although it's peek season is summer.


  • Look for brightly coloured fresh leaves with a strong scent. Try to avoid leaves with brown spots or signs of wilting.
  • Available dried in chopped leaves or ground form.


  • Refrigerate: Wrap leaves in plastic and damp paper towel and refrigerator for up to 3 days.
  • Dry: Lay in shaded, well ventilated area for a few days, until leaves are dry and crisp or microwave on high for 2 minutes spread out on paper towels. If leaves turn black when drying discard.
  • Store: dried herbs in a cool dark place, in an airtight container.
  • Freeze: Finely chop and freeze in ice cube trays with a little water. Simply add oregano ice cube to cooked dishes when needed.


  • Wash just before using.
  • Finely chop fresh leaves before using.
  • Crush dried herbs between fingers to release flavourful oils before adding to dish.

Pairs Well With

  • corn, eggplant, mushrooms, onions, zucchini, tomatoes
  • beef, fish, lamb, meatloaf, salmon
  • dried beans, potatoes, stuffing, soups and stews