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Many different varieties of oregano find uses in cuisines from around the world. Some of these varieties have quite different flavors from the familiar oregano found in Italian herb blends. Trying different kinds of oregano is a great way to add interest to your garden and your cooking.
Oregano is a popular culinary herb known for its robust, earthy flavor. With its pretty green leaves and purple flowers, oregano is a staple in many gardens. However, oregano’s popularity means other herbs are sometimes mistaken for it.
In this article, we’ll explore 10 herbs that closely resemble oregano in appearance. We’ll go over their key differences to help you positively identify real oregano
1. Cuban Oregano
With its green oval leaves arranged in pairs along the stem, Cuban oregano looks almost identical to true oregano at first glance. However, Cuban oregano has larger, thicker, and fuzzier leaves.
This aggressive herb also packs a stronger, more potent flavor than real oregano. It has a spicy, minty taste with hints of anise and camphor. Cuban oregano thrives in warm climates and adds delightful flavor to Mexican and Caribbean dishes.
2. Carom Seeds
Also called ajwain, carom seeds are the small dried fruits of the Trachyspermum ammi plant. While the seeds look similar to dried oregano at first sight, carom leaves look nothing like oregano’s. Carom leaves are slender like dill.
Despite appearances, carom seeds have a very intense, pungent fragrance that sets them apart from oregano They are commonly used in Indian cooking and Ayurvedic medicine
3. Marjoram
Sweet marjoram is probably the herb most often confused with oregano since both are from the mint family. Marjoram has smaller, rounder, tender green leaves and a more delicate flavor profile.
Subtle marjoram has hints of pine and citrus while oregano offers an earthy, robust taste. Delicate marjoram excels in salads, eggs, and mild dishes. Hearty oregano is better for red meats and bold vegetables.
4. Winter Savory
With similar green leaves, winter savory naturally resembles oregano. But it has darker green, skinnier leaves than oregano. As a hardy perennial, winter savory survives cold weather that oregano cannot.
Winter savory delivers a more peppery, potent taste than sweet oregano. Together they add fabulous depth of flavor to stews, sauces, and marinades. But use winter savory sparingly as it is very strong.
5. Thyme
At first glance, creeping thyme resembles certain oregano varieties with its tiny gray-green leaves on woody stems. However, thyme has much smaller, thinner, curlier leaves than oregano.
Thyme contributes a subtle lemony essence compared to oregano’s boldness. It complements chicken, fish, soups and sauces beautifully. Robust oregano suits heartier meats and vegetables better.
6. Hyssop
With green leaves of similar shape, hyssop can be mistaken for oregano at first. But hyssop leaves are thicker, darker green, and glossier than oregano’s leaves. Hyssop’s leaves also grow in bunches rather than paired on branches.
Slightly bitter, minty hyssop excels with fruits, cocktails, or in tea. It is not a substitute for oregano’s warm, aromatic notes. The two herbs are better used separately.
7. Basil
The large green leaves of sweet Italian basil can cause it to be confused with oregano. But basil leaves are silky smooth with a distinct pointed shape, not fuzzy and rounded like oregano. Dried basil also lacks oregano’s hearty texture.
Of course, their flavors are vastly different. Basil brings sweetness to tomatoes, cheese, and Italian classics. Savory oregano complements chili, lamb, and eggplants excellently. Keep these two herbs separate.
8. Self Heal
With leaves clustered low to the ground, self heal resembles a miniature oregano at first glance. But self heal leaves are much smaller and its purple flowers are a dead giveaway.
Self heal has a strong celery-like taste and was traditionally used to treat wounds. Oregano has no notable medicinal use but enlivens cuisine. Keep these herbs separate for best results.
9. Lavender
Since both plants are associated with purple flowers, lavender leaves may seem similar to oregano initially. But lavender leaves are slender, gray-green, and cling tightly to stems. They have a soft, felt-like texture unlike hardy oregano.
Floral lavender suits desserts, aromatherapy, and teas. Robust oregano livens up hearty entrees and sides. Their uses are worlds apart, so proper identification is key.
10. Wild Marjoram
Those in Britain or Europe may mistake wild marjoram for oregano at first. With fuzzier leaves and a milder, sweeter taste, wild marjoram suits salads much better than most oreganos.
Ultimately, nothing provides the deep woodsy flavor punch of true oregano. Learning to identify it correctly allows you to embrace oregano’s culinary uses and health benefits fully.
With so many imposter plants out there, inspect any suspected “oregano” carefully. Check the leaf shape, stem appearance, and smell. When in doubt, taste a tiny bit to experience the flavor before adding it to your recipes. With practice, you will become an oregano expert in no time!
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There are also ornamental oreganos like Origanum “Kent Beauty” and Hopley’s Purple Oregano. Hopley’s Purple Oregano is a variety of Origanum laevigatum used both as a fragrant ornamental plant and for its edible leaves, which have a milder flavor than Greek oregano. It is well-suited for hot and dry climates. Then there are those “oreganos” that are not true oregano plant varieties, because they are not members of the Origanum genus, but have similar culinary uses to true oreganos.
Common Types of Oregano
True oregano plant varieties are members of the Origanum genus within the mint family. There are several other plants known as “oregano” that are used in international cooking but are not members of this genus.
Since oregano can be grown indoors, outdoors in containers, or in the ground and since different kinds of oregano are suited for different climates, you can enjoy homegrown oregano no matter where you live.
Origanum vulgare: This is the species most commonly known as oregano. Its best known variety is Greek oregano (Origanum vulgare var. hirtum). Sometimes known as true oregano or Italian oregano, this is the familiar herb used on pizzas and in tomato sauces. Outdoors, it does best in zones 5 to 10 and should be planted in a sunny spot with well-drained soil.
Golden oregano: (Origanum vulgare var. aureum) is an edible variety with gold colored foliage.
Marjoram (Origanum majorana) is commonly used in southern European and Middle Eastern recipes. Its flavor is similar to that of Greek oregano, but milder and less spicy.
Syrian oregano (Origanum syriacum or Origanum maru) is often used in za’atar, a Middle Eastern spice mixture, along with ground sumac and sesame seeds. It is a perennial plant usually harvested in the wild, but it can be grown in a container or outdoors in warm, dry climates.
5 Types of Oregano
FAQ
Is there a plant that looks like oregano?
All the common names for this plant—Cuban oregano, Mexican mint, Spanish thyme, and Indian borage—are misleading because botanically, it is now a type of coleus (formerly, it was classified as Plectranthus amboinicus). This herb is perennial in tropical regions but is most commonly grown as an annual.
How to tell if something is oregano?
It is a perennial and is green and leafy with round leaves. Oregano has a taste that is described as a balance between sweet and spicy. Earthy and bold in flavor, it has a slightly bitter flavor profile. Different varieties (as many as 10) of the oregano plant exist, and each has a slightly different flavor.
What herb looks similar to oregano?
For Mexican Oregano the best substitute is Marjoram. For Greek or Mediterranean oregano try basil, parsley or tarragon.