Badia Oregano Whole, 0.5 oz

Whole oregano leaves for everyday Mediterranean and Italian cooking — the dried herb behind pizza night, slow-roasted vegetables, and Sunday tomato sauce. Crumbled between your fingers, the leaves bloom into a warm, slightly minty aroma that ground oregano flattens.

Common Uses

Scatter over pizza margherita and focaccia before baking. Toss with olive oil, garlic, and tomatoes for pasta al pomodoro or bruschetta. Roast with potatoes, zucchini, and bell peppers for a Mediterranean sheet pan. Crumble into Mexican refried beans, charro beans, and tomato salsas for a familiar background note.

Cuisine Context

The Mediterranean's everyday dried herb. Italian cooks reach for it whenever tomato meets olive oil; Greek kitchens pair it with lemon for roasted chicken and lamb; Mexican cooks use it to soften the edge of dried chiles. One jar covers most of the dried-herb work in a home kitchen.

Pro Tip

For baked dishes, add oregano in the last 15 minutes — long oven time turns it bitter. For raw applications like salad dressings, let the crumbled leaves sit in the olive oil for 10 minutes before tossing.

Ships from Doral, FL — 0.5 oz.