Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Oregano along with all the trcipes employing Oregano presented on this site, with 440 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Oregano recipes added to this site.

These recipes, all contain Oregano as a major wild food ingredient.

Oregano (sometimes also known as Pot Marjoram), Origanum vulgare is a perennial herb of the Lamiaceae (mint) family. The plant grows to about 30 cm tall with leaves up to 4cm long. The name itself derives from the Greek origanon [ὀρίγανον], a compound of oros [ὄρος] “mountain” + the verb ganousthai [γανοῦσθαι] “delight in”. Oregano leaves can be used both dried and fresh, however, unlike most other herbs dried oregano leaves are actually more flavourful than the fresh leaves.



The leaves have an aromatic, warm and slightly bitter taste and the stronger the flavour the herb the better its quality. The herb is an essential component of both Greek and Italian cuisine and it is a critical component of the tomato sauce used as pizza topping. It should also be noted that oregano has antimicrobial activity and can be used as a food preservative. This herb aslo has high antioxidant activity and its use can prevent other foods from turning colour.