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OREGANO
Fragrant and floral, with a warmth that sits at the heart of za'atar. Softer than Greek oregano, more complex than common. The herb that makes flatbread and olive oil feel like a complete meal.
FLAVOR NOTES
Floral, warm, with earthy depth
BEST FOR
Za'atar blends, grilled meats, and labneh
THE SYRIAN OREGANO STORY
It grows wild on the sun-baked hillsides of the Levant, where its fragrance rises from the rocky soil like something the landscape is trying to tell you. For thousands of years, it has been scattered over flatbread, stirred into olive oil, and folded into za'atar, the iconic spice blend of sesame, sumac, and salt that anchors the cooking of Lebanon, Palestine, and Syria. It is believed to be the hyssop of the Bible. It appears in the oldest surviving Arab cookbook. And in parts of its native range, overharvesting has made it endangered. Growing it here in Northwest Indiana is a small act of preservation and a way to bring one of the oldest flavors in the world to your table.
OREGANO
Fragrant and floral, with a warmth that sits at the heart of za'atar. Softer than Greek oregano, more complex than common. The herb that makes flatbread and olive oil feel like a complete meal.
FLAVOR NOTES
Floral, warm, with earthy depth
BEST FOR
Za'atar blends, grilled meats, and labneh
THE SYRIAN OREGANO STORY
It grows wild on the sun-baked hillsides of the Levant, where its fragrance rises from the rocky soil like something the landscape is trying to tell you. For thousands of years, it has been scattered over flatbread, stirred into olive oil, and folded into za'atar, the iconic spice blend of sesame, sumac, and salt that anchors the cooking of Lebanon, Palestine, and Syria. It is believed to be the hyssop of the Bible. It appears in the oldest surviving Arab cookbook. And in parts of its native range, overharvesting has made it endangered. Growing it here in Northwest Indiana is a small act of preservation and a way to bring one of the oldest flavors in the world to your table.