Fresh Greek Oregano is the classic culinary oregano, considered the best all-purpose culinary variety it brings a deep, complicated flavour and savoriness to many cuisines. Its spicy yet refreshing flavour contributes to Italian, Greek, and Spanish cuisine, as well as Mexican.
The plants are perennial, vigorous and very hardy, with darker green foliage. They grow to a height of around 60cm (24in), are extremely drought-tolerant and have white flowers. Complementary spices to oregano are thyme, parsley, chives, basil, and chili. Oregano is delicious in bread, pasta dishes, stuffing, and of course pizza.
Fresh Oregano's robust flavour is often called for in the recipes of Italian, Greek, North African and Mexican cuisines, whereas Marjoram flavour is sweeter and milder and is most often called for in recipes of French or English origin. Oregano's pungent, spicy flavour makes it a perfect match for tomato based sauces, eggplant, seafood, and grilled meats. Italian dishes are practically synonymous with oregano; it is hard to imagine pasta sauce or pizza without it. Oregano's rich flavour deepens and melds flavors of soups and sauces without overwhelming the dish. Because it retains its flavour well, oregano can be used either fresh or dried. If you are using the fresh herb, use twice the amount of it as you would the dried called for in a recipe. Start with a small amount, a little goes a long way. Taste as you go and add more if needed.