Oregano is very common in the Mediterranean basin. It seems that there are more than 50 species, but the most sought after and used in the culinary field is wild oregano that grows spontaneously under the Calabrian sun. Oregano is widely used in typical Calabrian recipes and is inevitable like the Tropea onion on tomato salads that in summer are one of the most present side dishes on Calabrian tables. In Calabria, the oregano harvest takes place mainly in June when the plant is in bloom. The typical Calabrian custom involves drying after harvesting: after forming beautiful bunches, it must be dried upside down in a dry place protected from the sun and stored in paper bags. Unlike all other aromatic plants, oregano is the only one to reach the maximum of its fragrance only after drying. Abundantly used in aromatherapy, its infusions are an excellent remedy against coughs and digestion disorders.