Oregano is native to Europe, the Mediterranean region and southern and central Asia and is indispensable to the cuisines of Greece, Italy, the Middle East, North Africa and Mexico.
The herb is similar to marjoram, though more pungent, especially when dried. It is slightly bitter, warm and very aromatic.
Sometimes referred to by Americans as 'pizza herb', dried oregano is used extensively in pizza preparation, as it is a natural partner to tomato and cuts through the richness of melted cheese.
In Greek cooking, oregano is often paired with lemon and olive oil as a typical marinade for chicken, seafood and lamb.