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Mexican Oregano

Oregano - Mexican Oregano from Savory Spice
87

Select Size:

1/2 Cup Jar  
Net 0.50oz
$3.55
1 1/2 Cup Jar  
Net 1.90oz
$7.45
1 Cup Bag  
Net 1.60oz
$6.50
2 Cup Bag  
Net 3.20oz
$10.50
3 Cup Bag  
Net 4.80oz
$14.95
 

1/2 Cup Jar - $3.55
Bottle Size: 4.25" x 2"
(Per Ounce Cost: $7.10)
 

1 1/2 Cup Jar - $7.45
Bottle Size: 5.5" x 2.5"
(Per Ounce Cost: $3.92)
 

1 Cup Bag - $6.50
Bag Size: 7" x 4.25"
(Per Ounce Cost: $4.06)
 

2 Cup Bag - $10.50
Bag Size: 9" x 6"
(Per Ounce Cost: $3.28)
 

3 Cup Bag - $14.95
Bag Size: 9" x 6"
(Per Ounce Cost: $3.11)




Herbs

Mexican oregano comes from the verbena family. In New Mexico and California the leaves of several plants in the Lippia genus are harvested and dried before use. The visual characteristics of Mexican oregano are similar to that of Greek oregano but the aroma and taste have distinctly different qualities.

Oregano is actually a particular herb flavor, rather than a particular herb. There are several species in different families that impart this particular flavor and are known as oregano.

Mexican oregano is a bit stronger, less bitter and less minty than the Greek species. It is widely used in Southwestern and Mexican cooking and is a staple ingredient in our chili powders.

Spice Tips!

More Uses

Croutons: Toss 1/2-inch cubed bread in enough melted butter to lightly coat, and sprinkle generously with Mexican Oregano before baking at 350 degrees until golden and crispy.

Breakfast Hash: Add generously to potatoes, eggs, sausage, and your favorite vegetables to brighten up a hearty breakfast.

This oregano is native to Mexico.
Nutritional Information
Salt-Free
Sugar-Free
Gluten-Free
Nut-Free
Vegetarian
Vegan
MSG-Free
Dairy-Free
Garlic-Free
Onion-Free
Sweetener-Free
Black Pepper-Free
Capsicum-Free
Corn-Free


This variety of oregano is a bit stronger, less bitter, and less minty than the Greek species and pairs well with chiles and cumin.

Commonly used in southwestern and Mexican cooking. Add to salsas, soups, and stews. Mix into chili powders. When substituting dry herbs for fresh, use 1/3 of the amount specified.

For 3-4 T of mix: Blend 2 t Mexican oregano, kosher salt, and ancho powder, 1 t pepper, dried onion, and ground cumin, and 1/2 t dried garlic

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