Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more robust flavour with a hint of thyme, and a warm aroma. Oregano goes particularly well with tomatoes, aubergine and lamb and is generally added just at the end of cooking, so that it retains its pungency.
Perennial and easy to grow, whether from seed or small seedlings, oregano proliferates quickly in a wide climate range into a small, attractive bush with grey-green leaves.
Clip what you need, swish them in cool water, and dry before use. Keep dried oregano in an airtight container in a cool, dark place. Soups, salads, sauces, meat dishes, eggs, and anything considered Mediterranean all are enhanced with a few teaspoons of oregano added for delicious complexity and flavor.