Botanical Name: Origanum vulgare var. hirtum
Greek oregano is a staple herb in Mediterranean cooking, known for its robust flavor and aromatic qualities. It is considered one of the most potent varieties of oregano, prized for its intense, slightly spicy, and earthy taste. Native to the mountainous regions of Greece, this herb has been an essential part of Greek cuisine for centuries, adding a distinctive, bold flavor to countless traditional dishes.
Greek oregano’s flavor is stronger and more peppery compared to common oregano varieties, with notes of mint, lemon, and pine. This makes it an excellent complement to a variety of savory dishes, especially those that involve tomatoes, olive oil, and grilled meats. It’s a key ingredient in classic Greek dishes such as souvlaki, moussaka, and Greek salads. Sprinkled over roasted meats, vegetables, or incorporated into marinades and dressings, Greek oregano delivers a burst of flavor that is quintessentially Mediterranean.
This herb is often used dried, as drying intensifies its flavor. Unlike other herbs, Greek oregano retains its potency when dried, making it a versatile addition to the spice rack. In fact, many chefs prefer using dried Greek oregano because of its concentrated aroma and ability to stand up to bold flavors in dishes like pizza, pasta sauces, and roasted lamb.