Origanum onites, or Cretan oregano, Turkish oregano, Greek oregano, or pot marjoram, is a perennial herb native to the eastern Mediterranean region, particularly Greece and its islands, Turkey, and Sicily. It grows in rocky, limestone-rich slopes and stony hills in full sun.

The plant grows up to 60 cm tall and as wide, forming dense, bushy mounds with erect, square stems and fuzzy, ovate, dark green leaves that release a strong oregano scent when crushed. It blooms in summer (July–September), producing small, tubular white or pale pink flowers arranged in distinctive false corymbs. This is a key feature distinguishing it from other Origanum species like O. vulgare.

For those that know about it, Origanum onites is highly valued for its culinary, medicinal, and ornamental uses. Its leaves and flowers are used to flavour meats, fish, vegetables, and sauces, especially in Greek and Turkish cuisines. The essential oil is rich in carvacrol (up to 90%) and thymol, giving it potent antimicrobial, antioxidant, anti-inflammatory, and antifungal properties. Traditionally, it has been used to treat digestive issues, respiratory infections, diabetes, and high cholesterol.

It is drought-tolerant and attracts pollinators like bees and butterflies. It is an ideal plant for dry rocky slopes with full sun, herb gardens, and pollinator-friendly landscapes.