Oregano, a herb, is related to marjoram and grows wild in southern Europe and the Mediterranean. Often used in Italian and Greek recipes, it is great with lamb, tomatoes, vegetables and egg dishes. Fresh oregano will last for one week in the fridge, but because of its high oil content, will also dry well if left in a warm room for a few days.
A jar of dried oregano is an essential for keen cooks. Try adding it to pizza toppings, tomato based soups, sauces and roast vegetable dishes as well as lamb stews. Oregano is prominent in herbes de provence mixture.
Use half the amount of dried oregano to fresh oregano.