Origano

This is the origano used in infusions. Of relatively dwarf habit, especially perfumed, peppery, growing on mountainsides. Good for tomato salads, tomato sauces, stews, zucchini, aubergines, pizzas, etc. An interesting thing about origano is that its flavour is communicated by stewing rather than in frying. You therefore seldom find it included in a soffritto or sofregit, i e fried in oil.

The American name oregano comes from the Spanish orégano, a corruption of the Latin origanum, better preserved in Italian and also as the English word origanum.