The whole, dried leaves of the oregano plant. Because oregano is member of the mint family, it has a slight mint flavor, along with pungent and bitter undertones. It is strong and aromatic. It is green in color and slightly smaller in leaf size than parsley. It is often called the "pizza herb".
Works great in most Italian and Greek dishes. Also an important seasoning for many Mexican dishes. Perfect for spaghetti, pizza or any other red based sauce. Try sprinkled on eggplant, chicken, seafood and fish, pork or turkey. Makes a great herbed butter for bread and makes cornbread and biscuits tasty and appealing.
For full flavor development, add at the beginning of the cooking process but reserve a fourth of the Oregano and stir in the last 10-15 minutes of cooking. Start by using 1/4 tsp. per serving and adjust from there.