Perennial, wonderful spicy and medicinal plant, height 30-50 cm, small purple flowers, collected in panicle inflorescences.

Perennial herb from the Labiate family, 30-60 cm high, with a strongly branched rhizome, erect stems, tetrahedral, pubescent, branched in the upper part.

With a stronger, more aromatic flavor and scent than regular oregano, it is one of the most important herbs of Italian, Greek and Mexican cooking. The flavor stands up to bold flavors like tomatoes, onion, garlic and beef.

A hardy, perennial herb originating from the mountains in Greece where its leaves are widely used to enhance the flavour of tomato sauces, vegetables, and grilled meat. It is however most commonly known for its ability to add pep to a pizza.