Oregano is an important culinary herb, used for the flavour of its leaves, which can be more flavourful when dried than fresh.
It has an aromatic, warm and slightly bitter taste, which can vary in intensity.
Factors such as climate, seasons and soil composition may affect the aromatic oils present, and this effect may be greater than the differences between the various species of plants.
Oregano's most prominent modern use is as the staple herb of Greek and Italian cuisine.
It is most frequently used with roasted, fried or grilled vegetables, meat and fish.
The dried and ground leaf are most often used in Greece to add flavour to Greek salad, and is usually added to the lemon-olive oil sauce that accompanies many fish or meat barbecues and some casseroles.