Scientific Name Origanum vulgare Common Names Oregano Wild Marjoram Family Lamiaceae Mint family Plant Type Perennial herb Origin Native to the Mediterranean region Europe and parts of Asia Physical Description Height Typically grows between 2080 cm 831 inches Leaves Ovalshaped dark green leaves with a slightly fuzzy texture 24 cm long Flowers Small tubular pink purple or white flowers blooming in clusters during late spring to summer Aroma Strong warm and slightly spicy fragrance due to its high essential oil content Growing Conditions Climate Prefers warm sunny environments and thrives in Mediterranean climates Soil Welldrained soil slightly alkaline to neutral pH 6080 Watering Droughttolerant requires moderate watering Sunlight Full sun exposure is ideal Uses Culinary Widely used as a seasoning in Mediterranean Italian and Mexican cuisines It complements dishes like pizzas pasta sauces roasted vegetables and grilled meats Medicinal Known for its antimicrobial antiinflammatory and antioxidant properties Used in teas tinctures and essential oils for respiratory and digestive health Essential Oil Extracted for aromatherapy and natural remedies due to its carvacrol and thymol content Cosmetic Sometimes used in skincare for its antibacterial effects Harvesting and Storage Harvesting Leaves are best harvested just before the plant flowers for maximum flavor and oil content Drying Leaves can be airdried in a shaded wellventilated area to retain their aroma Storage Store dried oregano in airtight containers away from heat and light for prolonged freshness