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Oregano is a species of Origanum, of the mint family, native to Europe, the Mediterranean region and southern and central Asia. It is a perennil herb, growing to 20-80 cm tall, with opposite leaves 1-4 cm long. The flowers are purple, 3-4 mm long, produced in erect spikes.

Oregano combines nicely with pickled olives, capers, and lovage leaves. Unlike most Italian herbs,oregano works with hot and spicy food, which is popular in southern Italy.

Oregano is an indispensable ingredient in Greek cuisine. Oregano adds flavor to Greek salad and is usually added to the lemon-olive oil sauce that accompanies many fish or meat barbecues and some casseroles.

In Turkish Cuisine, oregano is mostly used for flavoring meat, especially for mutton and lambs meat. In barbecue and kebab restaurants, it can be usually found on table, together with paprika, salt and pepper.

Dried oregano leaves are used as a culinary herb in meat and sausage products, salads, soups, Mexican foods, and barbeque sauces. The essential oil of  oregano is used in food products, cosmetics, and liqueurs. See also Marjoram; Spice and flavoring.