Oregano leaves are used extensively as a flavoring on pizza.  The leaves can be sprinkled over lamb or steak rubbed with lemon juice.  It is added to tomato sauce for a hot and peppery taste.

To bring out the best flavour, add oregano in the last few minutes of cooking as the flavour can become bitter if cooked more than 30 minutes. Add it to salads, casseroles, soups, sauces, pates and poultry dishes.  Dried oregano is especially good with tomatoes, beans, eggplant, zucchini and rice dishes such as pilaf and risotto.