Greek Oregano, Origanum vulgare, is an herb that packs a lot of flavor into its leaves. This bulk dried oregano is also known as dried Greek oregano or Greek oregano dried.

Our Greek Oregano is rich in the volatile oils that make up its complex taste and smell, as it delivers a minimum of 2.5% volatile oil by weight.

Oregano did not become popular in the United States until the end of World War II. American soldiers were sent thousands of cans of tinned spaghetti by Hector Boiardi, a chef contracted to cook military meals. When the soldiers returned to the US they wanted more food with the “pizza herb” they’d come to love. Oregano sales jumped 5,200% between 1948 and 1956, and Hector Boiardi Americanized his name to Chef Boyardee and launched the food empire that’s still going strong today.

This herb is popular with:

• pizza and Italian, Greek, and fine dining restaurants;
• independent spice shops;
• seasoning companies; and 
• brewers

We also have Ground Oregano available.

Flavor Profile

Woodsy, peppery, and earthy with a camphoraceous top note. It also has notes of pine and a hint of lemon.

How To Use

Greek Oregano is ubiquitous to Mediterranean cooking, so embrace oregano if you’re considering the Mediterranean diet. Greek Oregano is outstanding infused into olive oil or mixed into compound butter with some salt and pepper. Coat chunks of pork with oregano to grill in Moorish Pork Skewers. Stir into Beef and Zucchini Parmigiana. Blend into the crust and enjoy Herb Crusted Tilapia or your own favorite mild fish. Mix with other Mediterranean herbs for a rich Provencal Chicken. Give vegetables a delicious lift with oregano in Zuppa Verde Patata, or add some herbaceous notes to Marinated Smoky Feta.  

Oregano is a sturdy herb and can endure a long braise or roast, but use cautiously with long cook times. The volatile oils concentrate when oregano dries, which can create an unpleasantly strong and bitter flavor when it’s cooked too long. It can easily manage high heat and is great for foods on the grill—try grilling some meaty portobello mushrooms with olive oil infused with Greek Oregano for a rustic, woodsy side dish. 

Oregano pairs well with garlic, cumin, cilantro, basil, lemon, chile peppers, tomatoes, eggplant, peppers, zucchini, capers, olives, vinegar, and cheeses.

Do not confuse this herb with Mexican Oregano, which has a completely different flavor profile.