Oregano
Origanum vulgare 
Submitted by Linda Connor

Oregano, scientifically named Origanum vulgare by our special friend, Carolus Linnaeus, is a common species of Origanum, a genus of the mint family (Lamiaceae). It is native to warm-temperate western and southwestern Eurasia and the Mediterranean region. Oregano is a perennial herb. It is sometimes called wild marjoram, and its close relative O. majorana is known as sweet marjoram.

Many subspecies and strains of oregano have been developed over centuries for their unique flavors. Tastes range from spicy or astringent to more complicated and sweet. Simple oregano sold in garden stores as Origanum vulgare may have a bland taste and is not considered the best for culinary uses. Some notable subspecies are:

Origanum vulgare gracile (from Kyrgyzstan) and has glossy green leaves and pink flowers. It grows well in pots or containers, and is more often grown for added ornamental value than other oregano. The flavor is pungent and spicy.

Origanum vulgare hirtum (Italian or Greek oregano) is a common source of cultivars with a different aroma from those of O. v. gracile. Growth is vigorous and very hardy, with darker green, slightly hairy foliage. Generally, it is considered the best all-purpose culinary subspecies.

Origanum vulgare onites (Cretan or Turkish oregano) is a tender perennial growing to 18 inches tall, with pale green to gray-green woolly rounded foliage. It has a strong, intensely spicy flavor.

Origanum vulgare syriacum (Syrian or Lebanese oregano) has larger leaves that vary in colors ranging from pale green to grayish. Its taste is pungent and similar to Greek.

Oregano can be more flavorful when dried than fresh. Good quality oregano may be strong enough almost to numb the tongue, but the cultivars adapted to colder climates often have a lesser flavor. Factors such as climate, seasons and soil composition may affect the aromatic oils present. This effect may be greater than the differences between the various species of plants. 

Used as an antiseptic, as well as an aid for stomach, respiratory ailments and sore throat, oregano is high in antioxidant activity, due to high levels of phenolic acids and flavonoids. It has also shown antimicrobial activity against some food-borne pathogens such as Listeria.

Also of special interest on this subject are:

Cuban oregano (Plectranthus amboinicus, formerly Coleus aromaticus), also of the mint family (Lamiaceae). A native of Africa, but naturalized and widely used in the New World Caribbean region.  Known by many names including Indian borage, Spanish thyme or oregano brujo. It has large somewhat succulent leaves often variegated that are very decorative in pots. It is edible but with strong oregano flavor, best used finely chopped in meat dishes. Also, has many traditional medicinal uses.

Mexican oregano (Lippia graveolens) is not of the mint, but the closely related vervain family, including lemon verbena. Said to be of some medical value and is commonly used in curandera (female shaman practices) in Mexico and the southwestern United States. The flavor of Mexican oregano is somewhat more like savory, instead of the piney hint of rosemary flavor in oregano. The dried form can be found in Mexican/Latin groceries.  ~ Submitted by Linda Connor