Oregano is in the Lamiaceae family of plants. Other plants in this family include basil, chia seed, marjoram, mint, rosemary, sage and thyme.

Oregano is rarely linked to food allergy, to date there are no recorded allergens for oregano by the World Health Organization (WHO), because there have not been enough study into allergic effects from this food. If you are interested in what is needed by the WHO before they add an allergen to their allergen database you can check that out HERE.

Like most herbs oregano contains lots of essential oils which can act as an irritant and cause allergic contact dermatitis. It contains carvacrol, eugenol and thymol. Eugenol is a chemical compound which can also cause contact allergies - this is what gives the food flavour and fragrance. These contact reactions are sometimes mistaken for a true IgE food allergy.



Oregano is often crushed and pressed to make oregano oil which is used to flavour food and remedies. These can still contain essential oils which can cause contact allergic reactions.

Oregano is closely related and similar in appearance to the herb marjoram.

Oregano is a low FODMAP food. stands for Fermentable oligosaccharides, disaccharides, monosaccharides and polyols. Foods high in FODMAPs can cause symptoms of food intolerance, affecting the gastro intestinal system and this can be mistaken for a true IgE food allergy.

Oregano is a food high in salicylates. Salicylates have the potential to cause worsening of asthma, swelling, itching and hives as well as food intolerance symptoms in people who are sensitive to salicylates.

You can read more about Food Intolerances on the dedicated Food Intolerance Page.

An allergy to oregano is associated with allergic contact dermatitis.

Other plants in the Lamiaceae family include basil, chia seed, marjoram, mint, rosemary, sage and thyme. If you have an allergic reaction to oregano you may also be allergic to one of the related plants.

Other plants which contain eugenol include allspice, bay leaf, basil, cinnamon, turmeric, marjoram, mace, nutmeg, pepper, ginger, clove and thyme.

Please note that these food lists are not exhaustive, the most up to date information is on the Cross Reactivity Tool.

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