Oregano (Origanum vulgare hirtum) grows wild on the mountains in Greece. Its spicy warm flavor makes it popular for pizzas and tomato sauces. In my region (west coast of Canada), it's a perennial that spreads slowly. I dry it for the winter, and use it fresh in the summer and fall.
Oregano and garlic marry well in this Chicken Marinade recipe, given to me by a friend. Marinated for a short or long time, and grilled until done, but not dry, chicken breasts taste wonderful. Using a meat thermometer ensures cooking to just the right temperature.
A gougère is a savory French appetizer. Made like cream puffs, Gougères are seasoned with herbs and cheese and the puffs are small and served unfilled. Rumor has it that they can be stored in the freezer and pulled out and reheated in the oven, but I wouldn't know. They all disappear when I serve them.
Herb lore says that if you anoint yourself with oregano before sleeping, you'll dream of your future spouse. I don't know how that might work, but I do know that I like using oregano in a variety of dishes. How do you use oregano?