Greek oregano is native to the Mediterranean region and popularly associated with Italian and Greek cuisine. Greek oregano came into prominence in the U.S. after World War II when servicemen returning from Europe told of the wonderful pizzas they experienced in Italy. Greek oregano goes particularly well with cream sauces, tomato sauces, vinegars, salad dressings, soups, herb butters and egg and cheese dishes, such as quiche or frittatas. It has a mild flavor that is reminiscent of rosemary and is the go-to herb to use with strong, cheesy or indulgent flavors.