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Oregano from Greece?

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blopez34

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I’ve been experimenting with Greek recipes lately and keep hearing about the magic of oregano from Greece. I usually just use the oregano from my local grocery store here in the US, but I’m wondering: does Greek oregano really taste that different?

Is it worth going the extra mile to buy oregano imported from Greece for authentic Greek dishes? If you’ve tried both, what’s the main difference in flavor or aroma?

Also, are there any specific brands or sources you’d recommend for getting quality Greek oregano? I want my dishes to have that authentic touch.
 
It's my understanding that Greek oregano isn't really oregano, it's a type of wild marjoram referred to as Greek oregano. If anyone can substantite this, I'd welcome it.
 
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The difference lies in its intense, earthy aroma and slightly peppery flavor, which is much more robust than the oregano typically found in US grocery stores. Greek oregano grows wild in the Mediterranean climate, giving it a unique depth and richness that elevates authentic Greek dishes.

When you use Greek oregano, you’ll notice it’s more fragrant and flavorful, so you can use less to achieve a big impact. It’s especially amazing in dishes like souvlaki, Greek salads, and roasted meats.

For quality options, look for dried oregano on the branch—it’s often sold in specialty Mediterranean or Greek stores and online.
 
Luana said:
It's my understanding that Greek oregano isn't really oregano, it's a type of wild marjoram referred to as Greek oregano. If anyone can substantite this, I'd welcome it.
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This is interesting! I guess it depends what people pick in Greece. Who knows what people do? Marjoram is similar to oregano as it is - just a bit milder. I'll pop back in and comment again if I find anything concrete out.
 
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How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!

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