ギリシャオレガノ（植物）

The dried flower tops have that sharp, pungent kick that instantly brings any tomato sauce to life—exactly the way Greek ‘rigani’ should. Even the texture feels coarser and more authentic than the stuff I’ve grabbed from supermarket jars before.

I nearly killed my last oregano plant, but this one is thriving—the coarse, rugged leaves have that sharp, pungent kick you only get from the real Greek stuff. Even the dried flower tops are potent enough that a pinch goes a long way in a pot of lamb.

The dried flower tops are so much more pungent than any jar I've bought before, a little sprinkle goes a long way. It's coarser than marjoram but the flavor really comes through in a tomato sauce.