Herb
Oregano
Oregano is a pungent culinary herb family whose dried and fresh leaves season pizza, tomato sauces, grilled meats, beans, and chilli dishes. Mediterranean types (Origanum vulgare and related taxa) are peppery and slightly bitter; Mexican and Caribbean oreganos (Lippia and Poliomintha) bring stronger citrus-camphor notes under the same kitchen name. Drying concentrates aroma. Fresh sprigs suit marinades and grills; flowering tops are milder. Variety choice—Greek, Italian, Turkish, Mexican, Cuban, or za'atar oregano—matters more than the shared trade label.
Also known as: Riganí, Origano, Za'atar herb, Orégano Mexicano, Orégano
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A sample of named types with their own origin and culinary profiles. Showing 10 of 25.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.85 g
- Saturated Fat 0.2 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.37 g
- Cholesterol 0 mg
- Sodium 25.6 mg
- Salt 0.05 g
- Total Carbohydrate 6.95 g
- Dietary Fibre 3.71 g
- Total Sugars 1 g
- Complex / starch 1.05 g
- Protein 3.22 g
- Water 86.6 g
- Energy 42.4 kcal
- Water 86.6 g
- Carbohydrates 6.95 g
- Sugars 1 g
- Monosaccharides 0.7 g
- Disaccharides 0.3 g
- Starch 1.05 g
- Amylose 0.26 g
- Amylopectin 0.79 g
- Digestible Starch 0.89 g
- Resistant Starch 0.11 g
- Fibre 3.71 g
- Soluble Fibre 1.3 g
- Insoluble Fibre 2.41 g
- Protein 3.22 g
- Plant Protein 3.06 g
- Fat 0.85 g
- Saturated Fat 0.2 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.37 g
- Vitamins 435 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 1.13 mg
- Vitamin B5 — Pantothenic Acid 0.45 mg
- Vitamin B6 0.22 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 87.4 µg
- Vitamin C 2 mg
- Vitamin E 2.15 mg
- Vitamin K 319 µg
- Minerals 306 mg
- Major Minerals 300 mg
- Trace Minerals 6.6 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 1.13 · vitamin-b5-pantothenic-acid: 0.45 · vitamin-b6: 0.22 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 87.4 · vitamin-e: 2.15 · vitamin-k: 319.1 ·
Minerals
Sodium: 25.56 · Potassium: 217 · Calcium: 57 · Iron: 1.2 · Zinc: 0.4 · Iodine: 5 ·
Fresh herbs are aromatic leaves—modest macros, concentrated micronutrients and polyphenols per gram dry.
History
Wild Lippia oreganos were used in Mesoamerican cookery for beans, game, and sauces.
Oregano grew wild on Greek hillsides and entered classical cookery and medicine.
Italian and broader Mediterranean cuisines fixed oregano with tomato, olive oil, and grilled foods.
Mexican regional cuisines standardised dried oregano-like herbs as everyday savoury aromatics.
Italian-American pizza culture and Southwest Mexican cookery made dried oregano a global pantry herb.
Commercial dried oregano from the Mediterranean and Latin America supplied worldwide demand under shared trade names.