Earthy, peppery and a little floral, oregano is the herb that tastes like a summer in Greece or southern Italy. It’s the star of the simple lemon oregano marinade on Grilled Lamb Chops, and it’s sprinkled over juicy tomatoes and feta on traditional Greek Dakos. Scatter fresh leaves over a Stone Fruit Caprese Salad, or add it to easy Marinated Artichokes and the beef picadillo in Canoas. And dried oregano is a must on a classic Philly Tomato Pie. Tip: oregano is one of the few herbs that’s often better dried. Look for Greek or Sicilian oregano dried on the branch, and crush it between your palms right before using to release its oils.