Oregano Leaves, Wild-Grown

Dried oregano leaves have a savoury, tart flavour with notes of pepper and lemon. Most associated with Greek food. The leaves season and flavour grilled meats, stews and grain salads. Moreover, oregano sits on the tables of Italian pizzerias to dust over dishes.

Oregano works in fresh tomato salads or added to garlic butter and spread over chicken before roasting. Try adding to traditional Greek baked feta, Greek salad or moussaka. Alternatively, try on fresh bruschetta or in lasagne and ragus.

Oregano leaves will pair well with other Mediterranean herbs such as thyme, rosemary, and basil, and can be used in combination with these herbs to create complex flavour profiles. Feeling experimental? Have a crack at one of our recipes: Baba Ghanoush, Prawns Pimenton Bravas or Paella Valenciana!

From a health and wellbeing aspect, Oregano leaves are also a great source of antioxidants which help to protect the body from the development of chronic diseases such as cancer, heart disease and Alzheimer’s. In natural medicine, they’ve been used to treat coughs, colds, and other respiratory infections (often in the form of Oregano tea).

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