Description & Distribution 
Oregano is indigenous to the Mediterranean region particularly Greece, Italy & Spain. It is now cultivated in Albania, France, Greece, Italy , Mexico, Spain, Turkey, and Yugoslavia. In India it is produced on a small scale.

A member of the mint family, oregano is related to marjoram. Oregano is a perennial plant with branched, erect reddish stem & ovate, opposite leaves and purple flowers arranged in heads. The dried herb is pale greyish - green in color. The crop is harvested when in full bloom.

The dried leaves, stalks and floral parts all constitute the spice. It yields a volatile oil on distillation. 

Oleoresins are obtained only from certain types of oregano. Propagation is by seeds, cutting, layer or root-division.

Oregano has a strong, aromatic, camphoraceous flavor. It is a piquant, spicy, warm, pungent and slightly bitter taste.

In India, Oregano is grown in the Simla hills, in the Kashmir valley and in Nilgiris (Tamil Nadu)

Uses
Oregano is commonly known a 'Pizza herb'. It forms an important ingredient of European cuisine's like pizza, tomato specialties, meet, fish, cheese, Aubergine, Zucchini sauce and dressings. The essential oil of oregano is used for flavoring meat, tomato sauces, stuffing's, soups and beverages. 

It also forms a part of a variety of cosmetics.