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Mexican Oregano Leaves




Mexican Oregano Leaves to use in South American recipes.

Other Common Names

Sonoran oregano. Botanical Name: (Lippia graveolens and L. berlandieri)

Description & Use

This robust South American herb of the verbena family has a strong savoury aroma, and characteristic flavour that is associated with Mexican cooking. Another variety, often referred to as Mexican Oregano, is Poliomentha longliflora which has a different flavour to the one grown in Mexico.

Add dried Mexican Oregano leaves to soups, stews and casseroles. It flavours spaghetti bolognese, pizza and most pasta dishes. A little Mexican oregano goes well in mashed potato and Mexican bean dishes. The street food recipe below for Mexican Roadside Char-grilled Chicken is one the whole family will enjoy.

Produce of Mexico packed in Australia.

Nutrition information only applies to Mexican oregano



6 pieces Maryland chicken
1 Tablespoon Ancho Chilli powder
2 teaspoons Mexican oregano
1/4 teaspoon each ground allspice, garlic powder and cinnamon
3 Tablespoons apple cider vinegar
1/4 cup orange juice
1 teaspoon salt.


  1. Mix all ingredients except chicken together in a bowl
  2. Brush marinade generously over both sides of the chicken pieces
  3. Cook on a charcoal barbecue for about 45 minutes, until juice runs clear when thickest part of the meat is pierced
  4. Rest 5-10 minutes, covered, before serving with barbecued corn on the cob and seasonal vegetables.



Nutritional Information
Per 100g
Energy (kj) 1454.9
Protein (g) 12.9
Fat (g) Total 4.3
Carbohydrate (g) 64.0
Sodium (mg) 27.6
Dietary Fibre (g) 39.0
Potassium (mg) 1668.8
SKU: SKU1026-S

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