Mediterranean oregano is a member of the Lamiaceae family while Mexican oregano is a member of the Labiatae family. In years past, oregano was thought of as an aphrodisiac. Today, oil of oregano is used for its antibiotic properties. Enjoy the health benefits of oil of oregano.

The Plant
Many plants are called oregano, but there are two varieties used most often for seasoning. Both varieties are herbaceous perennials. The most popular is Mediterranean oregano (Origanum vulgare), also known as true oregano or Greek oregano, which is a member of the mint (Lamiaceae) family. The other is Lippia graveolens or Mexican oregano, a member of the Labiatae family. Mediterranean oregano is related to marjoram with a similar taste. It is sometimes called wild marjoram and even means marjoram in Spanish, but it is not. Oregano has purple flowers; marjoram has white. Mediterranean oregano grows in Europe, Asia, Greece, Turkey, Egypt, California, and New Mexico. Mexican oregano grows in Mexico and Guatemala and is known as Mexican wild sage and Mexican marjoram.

History
Historically, oregano was used in ancient Egypt and Greece medicinally and to season meat, fish, vegetables, and wine. Greeks used it to treat poisoning, convulsions, and aching muscles. Romans used it for spider and scorpion bites. Considered an aphrodisiac, oregano was worn as a crown by couples getting married. In the Middle Ages, oregano was used not only to flavor, but also used medicinally in ointments. Even though oregano was brought to America by early colonists, it was popularized as a pizza spice by soldiers returning from World War II.

Using Oregano
Strongly aromatic, camphoraceous, earthy, pungent, slightly bitter, and astringent, oregano is a robust spice. It is irreplaceable in Italian and Mediterranean cuisine. It combines very well with basil in vegetable, cheese, pasta, and tomato dishes as well as pizza. Mediterranean oregano is milder than Mexican with a sweeter flavor and is considered best in Italian cuisine. Mexican oregano is used in chili powders, chili con carne, and hot, spicy dishes.

Both types of oregano are used in cream and tomato sauces, soups, vinegars, herb butters, and salad dressings. Add oregano to egg and cheese dishes such as omelets, frittatas, and quiche, gravies, casseroles, breads, mea,t and grain dishes. Combine oregano with olive oil and brush on grill items or add it to other spices as a salt-substitute blend. It blends well with basil, garlic, thyme, and parsley.