Use oregano in tomato sauces, pizzas, grilled meats, especially lamb, and other dishes with intense flavor. Add it also to fried or grilled vegetables, and fish. In Greek cuisine it is mainly used to flavor meats, especially mutton, barbecue and kebabs, as well as in the Greek salad and the olive oil-lemon dressing accompanying many dishes with fish or meat as well as some stews.

It is mainly used in cooking and as beverage, which is believed to treat cough.

Oregano is an important herb in the Greek and Mexican cuisine. The Greek/Mediterranean oregano is a completely different species from the Mexican one. Oregano is botanically known as Origanum vulgare and is called wild marjoram in many parts of Europe, because it is closely linked to the plant we know as marjoram. The Mediterranean oregano is member of the mint family. The Greek oregano is considered to be of top quality. It has strong taste, which can be more sour, sweeter or spicier depending on the place where it grows. The Greek oregano tends to be saltier and earthier, while the Italian one is milder and the Turkish one is spicier.