Oregano grows as a 20 – 50 cm tall perennial. Egg- to heart-shaped, sparsely hairy leaves grow on its reddish stems. The light red to red-violet umbel panicles flower from June to September.

With its pleasantly spicy fragrance and tangy, peppery flavour, it is reminiscent of thyme and, of course, marjoram (which is an oregano plant). Italians don’t just love oregano on pizza. Pasta dishes and spaghetti sauces are also unthinkable without it. It also lends its unmistakable flavour to tomato, aubergine and courgette salads, meat dishes, scampi, soups and cheese sauces. However, oregano also fits perfectly into Tex-Mex cuisine, e.g. in a hearty chilli con carne.