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The Spice Lab Whole Mediterranean Oregano - High Oil No Fillers Pure Gluten-Free Non-GMO All Natural Spice - 5004

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    • ORIGIN: Oregano is an herb native to the Mediterranean.
    • RELATED: to the herb marjoram, sometimes being referred to as wild marjoram.
    • TASTE: It is peppery with a bite and often a lemony note.
    • USE: The dish most associated with oregano is pizza. Oregano is good with anchovies, artichokes, beans, cabbage, carrots, cauliflower, chicken, corn, duck, eggplant, eggs, fish and shellfish, lamb, mushrooms, onions, pork, potatoes, poultry, spinach, squash, sweet peppers, tomatoes, veal, and venison.


    High Oil - Oregano is an herb native to the Mediterranean. It is related to the herb marjoram, sometimes being referred to as wild marjoram. Oregano has purple flowers and spade-shaped, olive-green leaves. It is a perennial, although it is grown as an annual in colder climates, as it often does not survive the winter. Oregano is planted in early spring, fairly dry soil, with full sun. It prefers a hot, relatively dry climate, but does well in other environments.

    Cousin to Marjoram, the leaves of this herb have an unmistakable pungent, robust fragrance. It is peppery with a bite and often a lemony note.

    The dish most associated with oregano is pizza. Oregano is good with anchovies, artichokes, beans, cabbage, carrots, cauliflower, chicken, corn, duck, eggplant, eggs, fish and shellfish, lamb, mushrooms, onions, pork, potatoes, poultry, spinach, squash, sweet peppers, tomatoes, veal, and venison.