Mexican Oregano

Mexican oregano is a dried leafy herb from the Lippia graveolens shrub, typically sold as brittle green flakes. It delivers a lemony, camphoraceous aroma with earthy, slightly bitter notes, and is more citrus-forward than Mediterranean oregano. Crumble it into rubs and stews, bloom briefly in oil for salsas and beans, or steep in broths and adobos. Common retail forms include rubbed leaves and ground powder.\n\nNative to arid regions of Mexico and Central America, it became a cornerstone of Mexican cookery and spread through Southwestern and Tex-Mex cuisines. Leaves are harvested and air- or low-heat dried, concentrating volatile oils and preserving the herb for year-round use.