This aromatic perennial plant is native to the Mediterranean area but is now cultivated both commercially and domestically throughout the warm temperate zone.
The dried leaves have been used since ancient times as a flavouring, especially for meat based dishes.
It is a traditional ingredient in Mixed Herbs and Bouquet Garni (see separate entries) and is widely used in Mediterranean, Middle Eastern and West Indian cooking.
It is closely related to Oregano but is considered to have a smoother flavour.
