Oregano is very common in the Mediterranean basin. It seems that there are more than 50 species, but the one most sought after and used in the culinary field is the wild oregano that grows spontaneously under the Calabrian sun. Oregano is widely used in typical Calabrian recipes and is inevitable like Tropea onion on tomato salads, which in summer are one of the most common 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 having formed 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 its maximum fragrance only after drying. Abundantly used in aromatherapy, its infusions are an excellent remedy for coughs and digestion disorders.