oregano
Also known as: dried oregano, dry oregano, fresh oregano
An aromatic herb with a warm, slightly bitter, peppery flavor, a staple of Italian, Greek, and Mexican cooking; used fresh but far more often dried, since drying concentrates its flavor rather than dulling it the way it does for many herbs. Mediterranean oregano and Mexican oregano come from different plant families and taste distinctly different -- Mexican oregano is more citrusy and grassy, closer to marjoram crossed with lemon verbena.
Buying guidance
Check which type is called for: Mediterranean oregano (used in Italian and Greek cooking) and Mexican oregano (used in Mexican and Tex-Mex dishes) aren't interchangeable 1:1 when the flavor profile depends on the difference. Crush dried oregano between your fingers before adding it -- this releases more of its aromatic oils than adding it straight from the jar.
Substitutions
- Marjoram -- the closest relative, milder and sweeter; use a bit more to compensate.
- Italian seasoning blend -- oregano is already a component, so it works but brings other herbs along with it.
- Thyme -- a different flavor but a reasonable stand-in in savory, slow-cooked dishes.
Tips & common mistakes
As a rough guide, one tablespoon of fresh oregano is about equal to one teaspoon of dried -- the dried form is more concentrated, so swapping fresh in for dried without scaling up leaves a dish under-seasoned.
Storage
Buying it as whole dried leaves rather than pre-crushed, and crushing it yourself just before use, keeps it more aromatic for longer, since the pre-crushed form has more surface area exposed to air and fades faster in the jar.