This variety (Oregano Onites) prospers in low altitudes and in proximity of the sea, mainly across the islands of the Aegean.
How to use: With your fingers, crumble the leaves and flowers in little pieces. You’ll need 4-5 buds per portion. Sprinkle on salads, dressings, and pizza. The islanders typically use it for marinating lamb or chicken roasts. Tingling, herbaceous and refreshing, it’s one of the best finishing oreganos out there.
Glass Jar: Whole leaves and Flowers, 14g/0.49oz