Herb

Mexican Oregano

Mexican oregano (Lippia graveolens and related) is not the same species as Mediterranean Origanum oregano. It tastes stronger, more citrus-earthy and camphor-bright—built for chilli, beans, and salsas. Crumble dried leaves into chilli con carne, pozole, and adobo. Use less than Mediterranean oregano if substituting either way. Essential to many Mexican dried-herb blends.

Also known as: Orégano

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Leaf

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Lippia graveolens

Dried Mexican Oregano

Characteristics

Preparations

ChoppedDriedFreshFrozenWhole

Provenance

OrganicSeasonalSingle Origin

Sources

Indoor FarmedOutdoor FarmedWild

Traits

CamphorCitrus-EarthyDried HerbStrongWarm

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 39.9

Amount per 100 g

Total Fat 0.81 g
Saturated Fat 0.19 g
Trans Fat 0 g
Monounsaturated Fat 0.1 g
Polyunsaturated Fat 0.38 g
Cholesterol 0 mg
Sodium 23.1 mg
Salt 0.05 g
Total Carbohydrate 7.06 g
Dietary Fibre 3.82 g
Total Sugars 1.03 g
Complex / starch 0.99 g
Protein 2.78 g
Water 88.8 g

Detailed nutrients

Energy 39.9 kcal
Water 88.8 g
Carbohydrates 7.06 g
- Sugars 1.03 g
  - Monosaccharides 0.72 g
  - Disaccharides 0.31 g
- Starch 0.99 g
  - Amylose 0.25 g
  - Amylopectin 0.74 g
  - Digestible Starch 0.84 g
  - Resistant Starch 0.1 g
- Fibre 3.82 g
  - Soluble Fibre 1.34 g
  - Insoluble Fibre 2.48 g
Protein 2.78 g
- Plant Protein 2.64 g
Fat 0.81 g
- Saturated Fat 0.19 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.38 g
  - Omega-3 0.04 g
  - Omega-6 0.19 g
Vitamins 447 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 1.16 mg
- Vitamin B5 — Pantothenic Acid 0.46 mg
- Vitamin B6 0.23 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 90 µg
- Vitamin C 2 mg
- Vitamin E 2.21 mg
- Vitamin K 329 µg
Minerals 291 mg
- Major Minerals 285 mg
  - Calcium 61 mg
  - Sodium 23.1 mg
  - Potassium 201 mg
- Trace Minerals 6 mg
  - Iron 0.6 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.05 g
- Sodium Chloride 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 1.16 · vitamin-b5-pantothenic-acid: 0.46 · vitamin-b6: 0.23 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 90 · vitamin-e: 2.21 · vitamin-k: 328.8 ·

Minerals

Sodium: 23.1 · Potassium: 201 · Calcium: 61 · Iron: 0.6 · Zinc: 0.4 · Iodine: 5 ·

Fresh herbs are aromatic leaves—modest macros, concentrated micronutrients and polyphenols per gram dry.

In the kitchen

Culinary partners and combinations that usually underperform with Mexican Oregano.

Pairs well with

Classic and complementary matches

Usually avoid with

Often clash in flavour or tradition

History

500 BCEMX

Mesoamerican cooks used native Lippia oreganos in chilli and bean dishes.

1800MX

Mexican regional cookery distinguished local oregano from European imports.

1950US

Tex-Mex and Mexican-American pantries stocked Mexican oregano as a separate jar.