Our organic harvested oregano spice (Origanum vulgare, Common and Wild Marjoram, Greek Oregano and Winter Oregano) will make any pizza taste better! Taste the difference! As a close cousin to marjoram, oregano seems to stir up a great deal of controversy. No one knows quite what to call it but we all know it tastes good.
Botanically speaking, oregano and marjoram will make you nuts. Although they are different in flavor and appearance, they are known by the same name. For years both plants were referred to as Origanum majorana L. Botanists now identify oregano and marjoram as Majorana hortensis but are quick to point out that this name really belongs to the "sweet" marjoram of the Mediterranean.
Cooks are quick to point out that no matter what the botanists say, the two herbs are not the same. Nor are the two varieties of oregano, Greek and Mexican, the same. Greek oregano is as essential to pizza as Mexican oregano is to chili powder. You may use the two types interchangeably but using one specifically increases the authenticity of certain dishes. Mexican oregano has a more earthy flavor with less hint of mint in the aroma. Use it for your Mexican cooking. Set them side by side and you will quickly see the difference. Mexican oregano has an abundance of what appear to be tiny flower buds and leaves while Greek oregano has a more cut-leaf appearance.
Turkey and Greece (Florida Herb House's award winning oregano is imported from Greece!) are the principal suppliers of Greek oregano. Mexican oregano, naturally, hails from Mexico. Aside from just tomato dishes, use oregano in vegetable or bean dishes or try fresh leaves tossed into your next salad. Add a bit of Mexican oregano to barbecue sauce or meatloaf for a change of pace.
For a simple, yet impressive sauce, add 1 teaspoon Florida Herb House dried oregano, 1/4 teaspoon Florida Herb House dried basil, a few pinches Florida Herb House dried thyme and a bit of crushed red peppers. Mix together in one can of quality tomato sauce - organic will taste best. If you need more than one can then simply multiply the herbs by number of cans of sauce used (e.g., 4 Cans of Sauce Would Require 4 Teaspoons Oregano, 1 Teaspoon Basil & 1 Dozen or so Pinches of Thyme).