Which herb is commonly used in Mediterranean cuisine for its strong flavor?

Oregano is widely recognized for its strong, pungent flavor and is a staple in Mediterranean cuisine. Its robust taste pairs particularly well with dishes that feature tomatoes, grilled meats, and various vegetable preparations, making it a go-to herb for marinades, sauces, and seasoning blends within this culinary tradition. Oregano’s unique aromatic profile adds depth and richness to a wide range of Mediterranean dishes, from pizza to pasta and beyond.

While basil, rosemary, and thyme are also commonly used in Mediterranean cooking, they each have distinct characteristics. Basil has a sweet, slightly peppery flavor and is often associated with Italian dishes, particularly in fresh form for pesto. Rosemary carries a strong, pine-like aroma that works well with roasted meats and potatoes but is not as prolific as oregano in many Mediterranean recipes. Thyme, usually more subtle and earthy, also complements various Mediterranean dishes but does not have the same robust presence that oregano provides. Therefore, oregano stands out for its dominant flavor in the context of Mediterranean cuisine.