Oregano, also called pot marjoram, is a member of the mint
family naturally distributed throughout Europe and some parts of Asia.
Greek oregano, also known as Italian oregano, is a subspecies designated
botanically as Origanum vulgare subsp. Hirtum. It has a bolder, spicier
flavor than its parent and, in contrast to most culinary herbs central
to Italian cuisine, it blends well with fiery spices and foods enjoyed
in southern Italy.
In the west, most people identity with Greek oregano as the classic
“pizza herb.” However, the dried leaf is widely used in Middle Eastern,
Philippine, Spanish and Latin American cuisines as seasoning for meats,
vegetables and beans. In Turkey, the herb typically resides at the table
next to the
salt and
pepper.
