SPECIES: Origanum (oh-rig'a-num). Member Labiatae, or mint family. No botanical distinction between herbs commonly known as oregano and marjoram. In culinary use, however, oregano relates to plants that have a strong, peppery flavor. Oregano is Greek for ``joy of the mountains'' which is where wild variety thrives.

DESCRIPTION: Wide, shrubby perennial plant 1-2 feet tall. Wild oregano has pink flowers that attract bees and dry well for winter arrangements.

VARIETIES: O.vulgare or Greek oregano, hardy perennial with a distinct, pungent flavor and smell. Slightly hairy leaves are pointed ovals about 1 inch long; in summer, topped with clusters of small white flowers. Important herb for Italian, Greek and Mexican foods. Full sun; well-drained average soil; propagate by cuttings. Many cultivars with purple, golden and white leaf and flower variations. Hardy to Zone 5.

O.majoricum, Italian oregano or hardy sweet marjoram, bears small white flowers in early summer. Full sun, rich well-drained soil with lots of lime. Tolerates dryness. Hardy to Zone 7.

HARVEST: Cut top half before flowering and early fall.

PRESERVATION: Hang bunched stems to dry or dry in paper bag with stems sticking out, tied and hung.

USES: Dried oregano maintains long-time flavor for use in sauces, stews and soups, especially tomato-based ones.

Sources: Taylor's Guide to Herbs, Encyclopedia of Herbs

HERBAL CHEESE SPREAD

• 1 pint nonfat plain yogurt
• 1 tablespoon fresh chives, minced
• 1 tablespoon fresh oregano, minced
• 1 tablespoon fresh parsley, minced
• 1 clove garlic, minced

Place yogurt in large coffee filter set into a sieve over a bowl. Let drain overnight in refrigerator. Blend in herbs and garlic and chill for one hour. Serve with vegetables or crackers. Vary the herb combinations for different flavors.