Oregano is a Greek herb commonly used in salads and grilled meats.
The herb most associated with Greek cooking is usually Origanum vulgare, commonly called Greek or Mediterranean oregano. Its small leaves have a strong, peppery, earthy aroma that becomes especially noticeable when dried. Greek cooks use it to season grilled lamb, pork, chicken, fish, vegetables, and potatoes.
Oregano is a defining seasoning in Greek salad, where it is commonly sprinkled over tomatoes, cucumber, olives, and feta along with olive oil. It is also traditional in dishes such as souvlaki and grilled lamb chops. Dried oregano is often preferred in Greek kitchens because its flavor is concentrated and stores well.
Oregano is sometimes confused with marjoram, a closely related herb with a sweeter, gentler taste. It is also not the same as Mexican oregano, which belongs to a different plant family and has a more citrusy, complex flavor. The name ultimately comes from Greek roots often interpreted as “joy of the mountain.”