Native to the southwestern USA, Mexico and Central America as far south as Nicaragua, this herb has a very different flavor than the Mediterranean oregano. Stronger and bitterer, this more robust flavor stands up to the stronger flavors used in Mexican cooking such as hot chilies and cumin, which could overwhelm the more delicate oregano from the Mediterranean. Thought of as a culinary ingredient, it’s typically used in traditional Mexican cuisine such as berria, posole, and other soups, and is used in similar applications as Marjoram or Greek Oregano.
The leaves of Mexican oregano have been traditionally used to prepare a tea used to aid the respiratory system as well as in treating gastrointestinal issues.
In some areas Mexican Oregano, grows side by side Damiana, Turnera diffusa, bushes. Mexican Oregano is similar to Damiana in many respects to growing and harvesting, while being a slightly larger shrub, it grows in the same habitat and requires the same harvest methods.
Thymol, carvacrol, pura-cyme, eucalyptol, antioxidant flavonoids
Dried leaves and flowering stems
Most commonly used as a flavor and spice in culinary dishes. Also can be prepared as a tea
For educational purposes only This information has not been evaluated by the Food and Drug Administration.