Dried oregano is used as a flavoring in many dishes. Oregano has antioxidant, antifungal and antibacterial qualities, so wherever used, beyond giving a flavor improvement it also acts as a harmless preservative.

Oregano is an important culinary herb, used for the flavor of its leaves, which can be more flavorful when dried than fresh. It has an aromatic warm and slightly bitter taste, which can vary in intensity.

Oregano's most prominent modern use is as the staple herb of Mediterranean cuisine. It is most frequently used with roasted, fried or grilled vegetables, meat and fish. Unlike most other herbs, oregano combines well with spicy foods, which are popular in many countries.

The dried and ground leaves are most often used in Greece to add flavor to Greek salad, and is usually added to the lemon-olive oil sauce that accompanies many fish or meat barbecues and some casseroles.

Hippocrates used oregano as an antiseptic, as well as a cure for stomach and respiratory ailments.

Gourmante Bio Oregano is high in antioxidant activity, due to a high content of phenolic acids and flavonoids. In test-tube studies, it also has shown antimicrobial activity against strains of the food-borne pathogen Listeria monocytogenes.

In the traditional medicine oregano herb has been used internally (as tea) or externally (as ointment) for treatment of disorders of the gastrointestinal tract, respiratory tract, and nervous system.