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Organic Mediterranean Oregano, Origanum vulgare is a member of the Lamiaceae, or mint, family. Other members of this family include basil, lavender, marjoram, mint, rosemary, sage, savory and thyme. It is a robust herb that is both complex and strongly aromatic (a bit camphoraceous). There are so many plants that are called oregano, some have suggested that it should be considered a flavor instead of a specific species. Oregano is closely related to marjoram (Origanum majorana), and for many years it was frequently called "wild marjoram." There are a handful of botanists who are of the opinion that Marjoram and Oregano are practically indistinguishable, but this sentiment is not shared by most chefs who feel that these two herbs have quite unique flavor profiles.
Oregano grows throughout Europe, Asia, Turkey, Egypt, the United States, and in very limited quantities in Greece.
Mediterranean Oregano has an essential oil composition of about 1.0% to 2%, and that is mostly phenols and monoterpene hydrocarbons. The color of the oil ranges from yellowish red to a dark, muddy brown.
Other names for oregano include: tawabul (Arabic), Niú zhì (Mandarin), Origan (French), Oregano (German), ajavaayan kee pattee (Hindi), origano (Italian), Oregano (Japanese), orégano (Portuguese), oregano (Russian) and orégano (Spanish). Mexican oregano is also known as Mexican marjoram, Mexican wild sage, oregano Cimmaron, redbrush lippia, scented lippia and scented matgrass.