Region of Origin
Commodity:
Oregano
Description & Origin
Oregano is an aromatic, perennial shrub related to rosemary, mint, and sage. It has slender branched stems and small leaves shaped like rounded arrows. The leaves range from light to dark green and have a soft, fuzzy texture. The flavor of fresh oregano is fresh, pungent, and warming with notes of mint, thyme, and rosemary. Depending on cultivar and growing conditions it can range from very slight...
Other Names
Pizza herb, Wild Marjoram, Origanum
Example Cultivars
Greek Oregano, White Oregano
Health Benefits & Nutrition
Oregano contains essential oil rich in a diverse assortment of beneficial compounds, including carvacrol, thymol, alangin, and quercetin. Carvacrol is the signature compound often associated with oregano’s distinct flavor. Both carvacrol and thymol have antibacterial, antifungal, and antioxidant properties, which contribute to oregano’s effectiveness as a stabilizer of meat products and general health tonic. Thymol can also be used to loosen phlegm in the lungs, and can even be found in products like Vick’s VapoRub®. Different varieties of oregano contain varying levels of essential oil. Studies show that drying reduces the quantity of essential oils in the herb.
Oregano has been used in traditional medicine for centuries. In ancient Greece, oregano leaves were used to make creams for treating sores and aching muscles, as well as teas for respiratory ailments like colds and asthma. Across Europe, the potent herb was used to improve digestion and soothe coughs.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Oregano is essential in Mediterranean cooking, especially Greek, Southern Italian, and Turkish cuisine. It is often used dried (which intensifies the spicy flavor), but is also used fresh for its mild, earthy flavor. The herb has many applications and is popularly simmered into tomato-based sauces, baked atop pizza, or paired with olive oil and used as a marinade for meats and vegetables alike.
Flavor Pairings
Pork, Lamb, Chicken, Lemon, Tomato, Potato, Garlic, Onion, Basil, Rosemary, Mint, Thyme, Pasta, Rice, Soft Cheeses, Cured Olive, Olive Oil
How to Store & Use in the Kitchen
Fresh herbs are highly perishable if not stored properly, and oregano is no exception. Fresh oregano should be wrapped in a damp paper towel, placed in an air-tight bag, and refrigerated for up to one week.
Oregano can be dried by hanging whole stems upside-down in a dry area until completely dry. Strip leaves and store in an air-tight container. Oregano may also be frozen: strip the leaves from their stems and place whole leaves in an air-tight bag. Freeze for up to one year.
Fight Food Waste Tips for root to stem cooking
The leaves of the herb are the primary component for cooking, though the stems can be incorporated, too. If the oregano is young (before the stems become considerably “woody” and tough), the leaves and stem can be minced up together and added to any dish. If the oregano is older and the stem is tough, simmer in sauces or stocks, or roast along meat and vegetables to impart flavor before discarding.
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
32-36°F
RECOMMENDED TEMP STORAGE ZONE:
32-39°F (Cold Storage)
SUBJECT TO CHILLING INJURY:
No.
RELATIVE HUMIDITY:
90-95%
PRODUCES ETHYLENE:
No
SENSITIVE TO ETHYLENE:
Yes-High
ETHYLENE RECOMMENDATIONS:
Keep fresh oregano away from ethylene-producing fruits or ripening rooms as it can cause the yellowing of leaves and/or speed decay.
Quality Assessment
Fresh oregano should be aromatic, vivid in color, and not limp or wilted. It is prone to browning along the stem and leaf edges. Some browning is normal, and although not ideal, almost never not the case.
Important Handling Notes
The herb is fragile and susceptible to bruising, so handle with care.
Optimum Shelf Life
The optimum shelf life of fresh oregano is approximately 1-2 weeks from harvest, but can vary seasonally.
