Oregano (*Origanum vulgare*) is a perennial herb belonging to the mint family (Lamiaceae). In the US, several varieties of oregano are cultivated, each with distinct characteristics in terms of flavor, aroma, and growth habits. These varieties can be broadly categorized into Mediterranean and Mexican types, with further subdivisions based on species and cultivars.
Mediterranean oregano is the most common type found in the US and is widely used in culinary applications. It includes several subspecies and cultivars:
Greek oregano is prized for its robust flavor and high concentration of essential oils, particularly carvacrol. It has a pungent, slightly bitter taste and is a staple in Mediterranean cuisine. The plant features small, oval leaves and produces white flowers.
Italian oregano is milder in flavor compared to Greek oregano. It is often used in Italian dishes and has a sweeter, more aromatic profile. The leaves are broader and greener, and the plant produces pink or purple flowers.
Also known as Za'atar, Syrian oregano is less common in the US but is valued for its unique, earthy flavor. It has larger leaves and a more intense aroma, often used in Middle Eastern cuisine.
Mexican oregano is not a true oregano but belongs to the verbena family (Verbenaceae). It is widely used in Mexican and Southwestern US cuisine and has a distinct flavor profile.
This variety has a citrusy, slightly peppery taste and is often used in salsas, moles, and meat dishes. The leaves are larger and more serrated than Mediterranean oregano, and the plant produces small white flowers.
In addition to the primary types, several other oregano varieties are grown in the US, often for ornamental or niche culinary purposes.
Cuban oregano, also known as Spanish thyme, is a succulent plant with thick, fuzzy leaves. It has a strong, pungent flavor and is used in Caribbean and Indian cuisines.
This cultivar is primarily grown for its decorative golden-yellow leaves. It has a milder flavor compared to Greek oregano and is often used as a ground cover in gardens.
Though technically a separate species, sweet marjoram is closely related to oregano and is sometimes referred to as "knotted oregano." It has a sweeter, more delicate flavor and is used in soups, sauces, and salads.
Oregano varieties thrive in different regions of the US depending on their origin. Mediterranean types prefer dry, sunny conditions and are well-suited to USDA zones 5-9. Mexican oregano thrives in warmer climates (zones 9-11) and is more drought-tolerant. Cuban oregano is often grown as a houseplant in colder regions due to its sensitivity to frost.
Each oregano variety has unique applications. Greek and Italian oregano are staples in pizza, pasta, and grilled meats. Mexican oregano pairs well with chili-based dishes, while Cuban oregano is used in tropical cuisines. Medicinally, oregano is valued for its antimicrobial and antioxidant properties, with Greek oregano being the most potent.
