It was cultivated as early as ancient times, mainly in the Mediterranean region, from where it spread to all parts of Europe, but it also occurred in the Caucasus, the Middle East, Iran, and southern China. Only the dried form is used. Our Czech variety is milder compared to the varieties in the Mediterranean.

We use it similarly to marjoram in fish, meat, to enhance the flavour of goulash, tomato and courgette dishes, meatloaf, and rissoles. It stimulates the appetite, acts against diarrhoea, and supports digestion.

Fresh oregano is of a warm nature and bitter taste. Dried oregano is of a warm nature and pungent taste; it directs downwards and releases stagnation.