Oregano (Origanum vulgare) is a flowering plant in the mint family (Lamiaceae). It is native to temperate Western and Southwestern Eurasia and the Mediterranean region.
Oregano is a perennial herb, growing from 20–80 cm (7.9–31.5 in) tall, with opposite leaves 1–4 cm (0.39–1.57 in) long. The flowers are purple, 3–4 mm (0.12–0.16 in) long, produced in erect spikes. It is sometimes called wild marjoram, and its close relative, O. majorana, is known as sweet marjoram.
The herb is widely used in cuisines of the Mediterranean Basin, the Philippines, and Latin America, especially in Argentine cuisine.
In Turkish cuisine, oregano is mostly used for flavoring meat, especially for mutton and lamb. In barbecue and kebab restaurants, it can be usually found as a condiment, together with paprika, salt, and pepper.
During the summer, generous amounts of dried oregano are often added as the aromatic and flavorful topping to a tomato and cucumber salad in Portugal, but it can be used to season meat and fish dishes as well.
The dried and ground leaves are most often used in Greece to add flavour to Greek salad, and is usually added to the lemon-olive oil sauce that accompanies fish or meat grills and casseroles.
It has an aromatic, warm, and slightly bitter taste, which can vary in intensity.
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