OREGANO is most prominently used as the staple herb of Italian-American cuisine. Its popularity in the US began when soldiers returning from World War II brought back with them a taste for the “pizza herb”, which had probably been eaten in southern Italy for centuries. There, it is most frequently used with roasted, fried or grilled vegetables, meat and fish.
Unlike most Italian herbs oregano combines well with spicy foods, which are popular in southern Italy. It is less commonly used in the north of the country, as marjoram generally is preferred.
The herb is also widely used in Turkish, Palestinian, Lebanese, Egyptian, Syrian, Greek, Portuguese, Italian, Spanish, Philippine and Latin American cuisines.