Mexican Oregano vs. Mediterranean Oregano: Flavor Differences

Mexican oregano (*Lippia graveolens*) is a member of the *Verbenaceae* family. The Mexican oregano plant thrives in the dry desert climates of Mexico, the American Southwest, Central America, and parts of South America. Like its cousin lemon verbena, Mexican oregano has citrusy undertones—an earthy flavor with a hint of lime. It also has some mild licorice or anise notes to it, and it pairs well with other spices you might associate with Mexican dishes, including chilis, garlic, and cumin. Not surprisingly, Mexican oregano shows up in many Mexican dishes, including pozole and black beans. You'll also find it in moles, salsas, tacos, stews, and enchiladas, since it pairs well with spicy foods and dishes with a strong meaty taste. Tex-Mex cooking also makes good use of the herb in chili con carne and burritos. You may find Mexican oregano in salads and in herbal teas. In Mexican and South American grocery stores, Mexican oregano is just called "oregano," or sometimes "Puerto Rican oregano.” In the United States, you may have to head to a Latin American or specialty market to find it. You can also buy Mexican oregano online. Mediterranean oregano (*Origanum vulgare*) comes from the Mediterranean region, where it grows natively in Greece, Turkey, Italy, France, Israel, and Morocco. Mediterranean oregano is actually a member of the mint family and not related to Mexican oregano at all. The plant is also called wild marjoram, and it's closely related to the [sweet marjoram](https://www.masterclass.com/articles/whats-the-difference-between-oregano-and-marjoram) plant. Mediterranean oregano has a slightly different flavor profile depending on where it comes from. Turkish oregano is quite astringent, while Italian oregano is milder. Greek oregano has an earthy note to it. In Greece, it was once used as a type of cough medicine, drawing on the thymol and carvacrol phenols in the plant, which loosen phlegm and act as an antiseptic. You'll find oregano used in many cuisines from the Mediterranean region, notably in Italian cooking, where it shows up in [pizza](https://www.masterclass.com/articles/margherita-pizza-recipe), pasta sauces, and any dishes that use a tomato sauce. Mediterranean oregano leaves also mix well in salad dressings, marinades, vinegars, and soups. It blends well with dairy, so you can use it to make herb butters or as an ingredient in cream sauces. Mix it with olive oil for a grilling baste or a dip for bread. It pairs well with parsley, thyme, and basil, especially when mixed into eggs and egg dishes such as frittatas or quiche. The differences between Mexican oregano and Mediterranean oregano are significant. Not only are they derived from unrelated plants, but they're suitable for very different global cuisines. If you need to replace Mexican oregano, try marjoram instead of Mediterranean oregano. Marjoram and Mediterranean oregano are related, but marjoram's flavor is closer to that of Mexican oregano. To bring the flavor even closer, add a touch of coriander, which brings citrus notes to the table. Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com). Gain access to exclusive video lessons taught by the world’s best, including Gabriela Cámara, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more. Many recipes call for Mediterranean oregano (the kind used in Italian cooking), but oregano comes in more than one variety, and if you're not cooking with Mexican oregano, you could be missing out.