Oregano is Greek for "joy of the mountain" and is also known as wild marjoram. This herb was not well known in the U.S. until soldiers returned from WWII and is now a staple ingredient in almost every pantry. It is a member of the mint family, is not as sweet as marjoram, and has a more pronounced peppery flavor and aroma. Greek Oregano is milder than the Mexican variety and better suited for Italian and Greek dishes, with meats, poultry, fish, lamb, game, sausage, artichokes, pasta, and beans.
