Below is a list of all known varieties for Oregano. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Golden Oregano | A "cultivar" "with" "bright, yellow-green" "leaves." "It" "has" "a" "milder, "less" "pungent" "flavor" "than" "Greek" "oregano." |
| Golden Oregano | A low-growing variety (Origanum vulgare 'Aureum') with bright golden-yellow leaves. The flavor is milder and less pungent than Greek oregano. |
| Greek Oregano | The classic Mediterranean variety (Origanum vulgare var. hirtum). Has a strong, pungent, and savory-peppery flavor. This is the pizza herb. |
| Greek Oregano | The "classic" "culinary" "oregano" (*Origanum vulgare hirtum*). "Has" "a" "strong, pungent," "peppery," "and" "savory" "flavor." |
| Hardy Marjoram | A slightly hardier marjoram cultivar with a robust, sweet flavor, ideal for perennial growth. |
| Hot and Spicy Oregano | A cultivar with a "sharper, "peppery," "and" "spicy" "flavor" "profile." |
| Italian Oregano | A "hybrid" "of" "oregano" "and" "marjoram." "Has" "a" "milder, sweeter" "flavor" "than" "Greek oregano." |
| Italian Oregano | A hybrid of oregano and marjoram. It has a milder, sweeter, and less pungent flavor than Greek oregano, balancing both herbs. |
| Mexican Oregano | A different plant entirely (Lippia graveolens) with a more citrusy, peppery, and grassy flavor. Essential for chili powders and Mexican cuisine. |
| Mexican Oregano | A "different" "plant" (*Lippia graveolens*). "Has" "a" "more" "citrusy," "anise-like," "and" "earthy" "flavor" "than" "Mediterranean oregano." |
| Oregano (Cuban) | A strongly flavored herb (Plectranthus amboinicus) used as a fresh oregano substitute in Caribbean cuisine; large, thick, succulent leaves. |
| Oregano (Dittany of Crete) | A mild, woolly-leafed species (Origanum dictamnus) native to Crete; used in specialty teas and traditional medicine. |
| Oregano (Dried) | A late-ripening white currant cultivar known for its exceptionally large berries and long, heavy clusters; very sweet for a currant. |
| Oregano (Dried) | Dried oregano leaves, a pantry staple with a strong, pungent aroma that is very different from, but just as popular as, its fresh form. |
| Oregano (Dried, Rubbed) | The dried leaves of (usually Greek) oregano, which have a more concentrated, pungent, and earthy flavor than fresh. |
| Oregano (Dried, Rubbed) | The standard dried commercial form, crushed but not powdered; retains maximum potency. |
| Oregano (Fresh, Greek) | The fresh leaves of the Greek species, offering the brightest, most floral aroma. |
| Oregano (High Oil/Mexican Type) | A variety known for high concentration of carvacrol (the pungent oil); offering a stronger, spicier flavor than the Mediterranean type. |
| Oregano (Poliomintha) | A variety known as Mexican Bush Oregano; a different genus (Poliomintha longiflora) with an intense, savory, pungent flavor. |
| Oregano (Spanish) | A variety (Thymus capitatus) with a very high oil content and strong, sharp flavor, sometimes used as a substitute for Mexican oregano. |
| Oregano (White Leaf) | A cultivar grown primarily for its decorative, soft, grayish-white leaves and milder flavor. |
| Oregano (Wild Italian) | Wild-foraged species from Italy, often known for a very high concentration of essential oils and pungent flavor. |
| Oregano (Zaatar Blend) | A culinary mixture that uses Oregano (or Thyme) as its base, mixed with sesame seeds, sumac, and salt. |
| Oregano Flowers | The small, pungent flowers of the oregano plant, used fresh as an aromatic garnish for salads and Mediterranean dishes. |
| Oregano Flowers (Origanum vulgare) | Small, pink-to-purple flowers with a strong, warm, pungent flavor, similar to the leaves, but milder. |
| Oregano Leaves (Micro) | Very young, tiny leaves harvested at the microgreen stage; used as a fine, concentrated garnish. |
| Oregano Thyme | A variety whose flavor profile includes a distinct hint of oregano. |
| Syrian Oregano (Za'atar Herb) | A specific variety (Origanum syriacum) with a flavor profile of thyme, marjoram, and oregano. It is the primary ingredient in the za'atar spice blend. |