Mexican Oregano, Lippia graveolens, is a relative newcomer to US palates. This Mexican herb is strong and pungent and, like its Greek counterpart, delivers bitter and peppery flavors. Because of this fundamental resemblance, it was given the Spanish name “oregano” even though it was used long before the Spanish came to Mexico. Mexican Oregano is verdant and grassy, with an anise-like taste topped by lively citrus and lime.
Mexican Oregano should be stored in a container with an airtight lid, in a cabinet or pantry that protects the herbs from heat and direct sunlight. They should be stored along with other herbs, spices, and dried chiles in a relatively stable temperature and low humidity storage area. If you follow these basic steps to store Mexican and Greek Oregano, you can expect your herbs to remain viable and preserve their lively flavors for 6-12 months.
- Mexican Oregano is more pungent than Greek Oregano, but their peppery flavor profile is the basis for their shared name.
- It is also called oregano cimarron or hierba dulce—wild oregano or sweet herb, respectively.
- It lends balance to woodsy Mexican spices like allspice and cinnamon and heightens the citrus flavors that are so prevalent in Mexican dishes.
- Fresh Oregano, Oregano Seasoning, Pizza Oregano, Oregano Spice, Oregano Herb
- Pair Mexican Oregano with chiles, beans, and ground meats.
- Store them somewhere cool, dark, and dry.
WARNING: This product contains chemicals known to the State
of California to cause cancer and birth defects or other reproductive harm.