A cross of oregano and majoram, Italian oregano grows to a height of 2′ and sports white flowers. Foliage is fragrant, and culinary combinations with basil and other herbs make for flavorful foods.
Widely used in Greek and Italian cuisines, the leaves are used in cooking. The dried herb is sometimes more flavourful than fresh.
Antioxidant and antimicrobial against food-borne pathogens such as Listeria. Both characteristics are useful for health and food preservation. Commonly used in some countries for relieving children’s coughs.