Why is Greek oregano better?

[dimi_pat]

I’ve been diving into Greek cooking lately, and I keep coming across comments that Greek oregano is the best—more aromatic, more flavorful, just overall superior. I’ve tasted it compared to regular store-bought oregano, and honestly, there is a difference, but I can’t quite put my finger on why.

Is it the soil in Greece? The sun? The variety of the plant? I’ve read that it grows wild in the mountains and that makes it more potent—but is that just marketing, or is there truth to it?

I’m also curious how it compares to Italian or Turkish oregano. If anyone has tried all three, I’d love to hear your take! And if you’ve ever brought dried Greek oregano home from your travels, how do you store it to keep the flavor?

 

[Luana]

Was told Greek oregano is actually a type of wild marjoram. Turkish oregano might be an adequate substitute, but don't think Italian would have right flavor. Maybe order Greek oregano online if you can't find it locally. A Greek deli/grocery store would be a good source if you have one in you area.

 

[k_tsoukalas]

Slightly different varietals. Greek oregano (Origanum vulgare hirtum) has a much stronger, more pungent aroma than the typical oregano you find in supermarkets. A big part of that comes from the variety itself, but also from the growing conditions — Greece’s dry climate, rocky mountain soil, and intense sun all contribute to the high concentration of essential oils in the plant. That’s why wild mountain oregano is especially potent.

I’ve tried Turkish and Italian oregano too — Turkish tends to be a bit milder and sweeter, while Italian is somewhere in between. But Greek oregano has that bold, earthy punch that really stands out, especially in tomato-based dishes, grilled meats, and salads.