Oregano
Origanum vulgare · origanum · marjolein (verwant)
Oregano: what every chef needs to know
Oregano belongs to the mint family and is closely related to marjoram. Its characteristic aroma is determined by thymol and carvacrol, two phenolic compounds with documented antimicrobial effects. A remarkable property of oregano: dried is more intense and aromatic than fresh, unlike most other herbs. This is because drying concentrates the essential oils and increases flavour intensity by a factor of 4–6. Oregano is the defining herb of Italian, Greek and Mexican cuisine. On pizza, oregano is always used dried and added after baking for maximum aroma. In Greek cuisine (lamb marinades, saganaki, horiatiki salad), fresh oregano is common. In Mexican cuisine, Mexican oregano (Lippia graveolens, a different species) is distinguished by a more herbaceous, less floral profile than European oregano. The carvacrol in oregano inhibits the growth of Staphylococcus aureus and E. Oli under laboratory conditions, but this has no practical HACCP implications.
Oregano: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central (FDC ID 171322, gedroogde oregano) / NEVO 2023 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (FDC ID 171322, gedroogde oregano) / NEVO 2023 (RIVM/WUR).
Oregano: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
the oldest Neapolitan pizza (for the komst of mozzarella): tomato sauce, garlic, dried oregano and olive oil on a thinly dough. oregano is the only herb and the flavour-defining element. after the fry added.
Greek farmer salad of tomato, cucumber, green bell pepper, olives, red onion and a blok feta, afgemaakt with fresh of dried oregano and olive oil. oregano is the onderscheidende smaakelement of the Greek versie versus other Mediterranean salads.
Sicilian kippreparatie where kipdelen are marinated in white wine, garlic, generous quantity fresh and dried oregano, lemon and olive oil. oregano is dominant aanwezig in marinade and sauce: minimum 2 tablespoons dried per whole chicken.
Oregano: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
dried oregano on pizza and pasta: wrijf first even between the handpalmen to the etherische olieen vrij to give. add after the ovenproces to: hogere temperaturen then 180°C verbranden carvacrol and thymol.
fresh oregano in lammarinade, Greek chicken of fish: blend with olive oil, garlic, lemon. the carvacrol lost goed on in fat and provides a diepere smaakafgifte then in waterige marinades.
Hang bosjes omgekeerd in a dry, dark ruimte at cream temperature. This provides the best quality dried oregano. shelf life: 12-24 months in luchtdichte pot.
dried oregano has extractietijd nodig: add 15-30 minutes for einde kooktijd to for optimale smaakafgifte. fresh oregano add in the laatste 5 minutes of the boil.
Oregano: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Oregano: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Fresh oregano: summer peak (July–August) in Northern Europe. Dried oregano available year-round and superior in terms of flavour. Fresh oregano imported from Greece, Turkey and Morocco year-round.
Oregano: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Oregano
Why is dried oregano stronger than fresh oregano?
Dried oregano has a water content of approximately 5% versus approximately 80% for fresh. Drying concentrates the essential oils (thymol, carvacrol) to a 4–6 times higher concentration per unit of weight. Drying also makes the cell walls more porous, allowing aromatic compounds to release more quickly. Usage ratio: 1 teaspoon dried = 1 tablespoon fresh.
What is the difference between European and Mexican oregano?
European oregano (Origanum vulgare) has a warm, medicinal-herbaceous aroma from high carvacrol and thymol concentrations. Mexican oregano (Lippia graveolens, a different plant family) has a more herbaceous, more citrusy and less floral profile with more camphor. They are not interchangeable: use European oregano for Italian and Greek cuisine, Mexican oregano for chilli con carne and Tex-Mex.
When do I add oregano to pizza?
Always after baking, never before. Temperatures above 200°C (392°F) in a pizza oven burn thymol and carvacrol, making oregano taste bitter and smoky. Sprinkle dried oregano (lightly rubbed) immediately after removing from the oven, while the pizza is still hot. The residual heat activates the essential oils without burning them.
At what temperature should you store Oregano?
Store Oregano at 1°C to +5°C (fresh) | room temperature 15-20°C (dried), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Oregano professionally?
The primary professional technique for Oregano is dried add (Italian method) at na het bakken of op kamertemperatuur for direct. Always verify core temperature with a calibrated probe thermometer.
Does Oregano contain allergens?
Oregano is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
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- Use of the information on this page as the basis for commercial or operational decisions;
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
