Most people know oregano as the green herb that gets sprinkled on pizza or stirred into pasta sauce. But did you know there are multiple types of oregano used around the world, each with a unique flavour, culinary tradition, and even plant family?
In this article, we’ll explore the main types of oregano, what makes them different, and how to use them in your kitchen. Whether you’re seasoning a roast or brewing herbal tea, the kind of oregano you choose can make all the difference.
What Is Oregano?
Oregano isn’t just one plant. It’s a term that refers to a group of herbs with similar taste profiles: earthy, slightly bitter, and aromatic. Most oreganos are part of the mint family (Lamiaceae), but some—like Mexican oregano—come from the verbena family (Verbenaceae). Despite the botanical differences, they all bring savoury depth to a wide range of dishes.
Types of Oregano from Around the World
Below is a breakdown of the most common oregano varieties, their flavour notes, and how they’re used in regional cooking.
🇬🇷 Greek Oregano (Origanum vulgare hirtum)
Greek oregano is the classic oregano used in Mediterranean cuisine. It’s bold, peppery, and slightly bitter, with a savoury aroma.
Flavour: Strong, earthy, and warm
Culinary Uses: Pizza, tomato sauces, grilled meats, Greek salad
Best Used: Dried or fresh
Pro Tip: Crush dried leaves between your fingers before adding to dishes to release the essential oils.
🇮🇹 Italian Oregano (Origanum × majoricum)
A natural hybrid of oregano and marjoram, Italian oregano is milder and sweeter than the Greek variety.
Flavour: Mellow, slightly floral, and herbaceous
Culinary Uses: Pasta sauces, sausages, soups, chicken
Best Used: Dried, but fresh if available
Ideal For: Dishes where oregano plays a supporting role rather than the main note
🇲🇽 Mexican Oregano (Lippia graveolens)
Unlike the Mediterranean oreganos, Mexican oregano is not part of the mint family. It has a citrusy, peppery flavour with hints of anise and is a staple in Latin American cooking.
Flavour: Bright, citrusy, with a subtle licorice note
Culinary Uses: Tacos, chili, beans, mole, adobo, carnitas
Best Used: Dried
Important: Don’t substitute with Mediterranean oregano—Mexican oregano has a completely different flavour profile.
🇨🇺 Cuban Oregano (Plectranthus amboinicus)
This bold, fleshy-leafed herb has a strong aroma and is used fresh in Caribbean, African, and Indian cooking. It’s also known as Spanish thyme or Indian borage.
Flavour: Camphorous, pungent, thyme-like
Culinary Uses: Stews, curries, herbal teas
Best Used: Fresh (doesn’t dry well)
Fun Fact: Often grown as a houseplant for both cooking and medicinal uses
🇸🇾 Syrian Oregano (Origanum syriacum)
This herb is the main component in the spice blend za’atar, and it’s widely used across the Middle East.
Flavour: Savoury, earthy, slightly spicy
Culinary Uses: Flatbreads, grilled meats, za’atar blends
Best Used: Dried
Try This: Mix with olive oil and spread over warm pita for an easy snack
🇹🇷 Turkish Oregano (Origanum onites)
Closely related to Greek oregano, Turkish oregano has a slightly stronger, more resinous flavour.
Flavour: Bitter, intense, slightly piney
Culinary Uses: Kebabs, Turkish pizza (lahmacun), grilled vegetables
Best Used: Dried
Use Sparingly: Its boldness can overpower subtle dishes
Comparison Table: Types of Oregano
| Type | Botanical Name | Family | Key Flavour Notes | Common Cuisines |
|---|---|---|---|---|
| Greek | Origanum vulgare hirtum | Mint | Bold, peppery, earthy | Greek, Italian |
| Italian | Origanum × majoricum | Mint | Milder, floral | Italian, North American |
| Mexican | Lippia graveolens | Verbena | Citrus, anise, pungent | Mexican, Tex-Mex |
| Cuban | Plectranthus amboinicus | Mint | Camphor, thyme-like | Caribbean, Indian |
| Syrian | Origanum syriacum | Mint | Savoury, earthy, spicy | Middle Eastern |
| Turkish | Origanum onites | Mint | Resinous, bitter | Turkish, Mediterranean |
Cooking with Oregano: Tips & Substitutions
- Use dried oregano for long-simmered sauces and soups where the flavour can infuse over time.
- Use fresh oregano (especially Cuban or Greek) for garnishes or dishes where brightness matters.
- Substitutions:
- Mexican oregano → Not interchangeable with Mediterranean! Try marjoram and a pinch of lemon zest if unavailable.
- Syrian oregano → Substitute with thyme and sumac for za’atar blends.
- Cuban oregano → Use sparingly; it can sub for thyme or oregano in small amounts.
How to Store Oregano
- Dried oregano: Store in a sealed jar in a cool, dark cupboard. For best flavour, use within 6–12 months.
- Fresh oregano: Keep in the fridge in a damp paper towel and sealed bag, or freeze chopped leaves in olive oil ice cubes.
Final Thoughts
Whether you’re marinating meat, finishing a flatbread, or adding depth to a pot of beans, oregano brings more than just familiarity—it brings regional identity. Knowing which oregano to use is like choosing the right wine: it can elevate a dish from good to unforgettable.
Next time you’re cooking, ask yourself: “Is this a job for Greek oregano—or does it need the citrusy brightness of Mexican oregano instead?”
Frequently Asked Questions About Oregano
1. Can I use Mexican oregano instead of regular oregano?
You can, but you’ll notice the difference. Mexican oregano has a bolder, citrusy flavour with hints of licorice, which gives it a completely different character than Mediterranean oregano (like Greek or Italian). If you’re making tacos, chili, or anything with dried chilies, Mexican oregano is the better match. For Italian or Greek recipes, stick with the regular kind—or you risk changing the dish entirely.
2. When should I use fresh oregano instead of dried?
Fresh oregano shines when you want that bright, herbal pop—think salad dressings, finishing grilled meats, or tossing into warm olive oil. Dried oregano, on the other hand, is more concentrated and works best in slow-simmered sauces, stews, and roasts. Both have their place, but not always in the same dish. If you’ve got fresh on hand, try using both: add dried early for depth, and finish with fresh for aroma.
3. Is marjoram the same as oregano?
Not quite—but they’re cousins. Marjoram is sweeter and softer than oregano, with a floral note that makes it ideal for lighter dishes like roast chicken or creamy sauces. Oregano is more assertive and earthy, which is why it pairs so well with bold flavours like tomato, garlic, and grilled meats. Italian oregano actually blends the two, so you get the best of both worlds.
