Originally native to the Mediterranean, oregano is now cultivated in gardens worldwide. It is a member of the Lamiaceae (mint) family, and it thrives in warm climates — sunlight brings out its flavor. 

Oregano gives an earthy and herbaceous kick to pizza, pasta, seafood, chicken dishes, and all types of sauces.   

Uses:

• Organic Oregano is likely one of the first ingredients that you would think of to put into a lovely tomato-based marinara sauce for use over pasta.
• A sprinkle of oregano on top of a green salad that contains robust cheese crumbled on top and olives makes the vegetables all come alive on the palate.
• Fresh ripe summer tomatoes, roasted eggplant rounds and mozzarella are beautiful sliced, then arranged on a platter and sprinkled with extra virgin olive oil, black pepper and some oregano.
• Beautiful new red or fingerling potatoes coated in olive oil and sprinkled with oregano, black pepper, salt and a little paprika, then put into the oven to roast, make a glorious side dish for your next chicken dinner.
• You can also consider adding some oregano to your chicken marinade for a pleasing poultry addition.
• Scrambled eggs or scrambled tofu can be easily livened up with the addition of a little oregano, cumin, and pepper as well as a tiny touch of turmeric, along with grated Colby Jack cheese near the end of the cooking time. This makes a wonderful organic oregano-seasoned filling for corn or flour tortillas, which can be served with guacamole, salsa and sour cream.