Mexican Oregano
About 200 species of shrubs and small trees belong to this genus, which occurs in tropical Africa and the Americas. A dozen or more species are wild collected or cultivated in warmer parts of the world for their aromatic foliage, but are little known in northern temperate regions. They are used medicinally or for food flavoring and teas. Lippia is closely related to Aloysia; A triphylla (lemon verbena) was once classified as Lippia citrodora. ALso closely related are Phyla scaberrima syn. L. dulcis (See, Aztec Sweet Herb), and Nashia inaguensis (pineapple verbena, moujean tea), a fruit-scented herb that has a vanilla-like flavor when infused as a tea. Medicinal or culinary lippias include: L. graveolens and L. palmeri, with oregano-scented leaves, which are exported from Mexico as dried oregano; the South American L. micromera (false thyme, Dominican oregano), used as a substitute for thyme; L. adoensis, and African species, and the Brazilian L. pseudo-thea, both infused for tea; L. nodiflora, a creeping annual from tropical Asia, used in folk medicine for bronchial infections, and as a diuretic; and L. alba syn. Phyla alba (anise verbena, licorice verbena), which is used for tea, or as an anise-like flavoring.

Upright, aromatic shrub with elliptic to oblong, downy, crinkled leaves, to 6cm (2½in) long. Tiny yellow-white flower, often with a yellow eye, are produced in axillary clusters from spring to winter.

Common Name:	Mexican Oregano
Other Names:	Té de pais
Botanical Name:	Lippia graveolens
Genus:	Lippia
Family:	Verbenaceae
Native Location:	C America and Texas
Cultivation:	Light sandy soil in sun. Tolerates drought. Cut back and remove dead wood in late winter; pinch out to encourage compact growth. Spider mites, white fly, and aphids may attack plants under cover.
Propagation:	By seed sown in spring; by softwood cuttings in summer.
Harvest:	Leaves are picked in spring and summer, and dried for culinary use.
Height:	2m (6ft)
Width:	30cm-1.5mm (1-5ft)
Hardiness:	Z9-11
Parts Used:	Leaves
Properties:	An aromatic herb with an oregano scent.
Culinary Uses:	Leaves are used to flavor soups, stews, sausages, and bean dishes (especially in Mexican cuisine); also dishes based on tomatoes, eggplant, and squash (especially of Italian origin).
Economic Uses:	Leaves are a source of commercial dried oregano.
Bibliography:	Encyclopedia of Herbs by Deni Brown Copyright © 1995, 2001 Dorling Kindersley Limited Pp 263-4