Cuban Oregano:  Is a perennial succulent with aromatic foliage.  Leaves contain pungent oils, which can be harnessed for cooking.  The flavor of Cuban oregano is said to be much stronger than Greek oregano, the herb most frequently used to flavor pizzas and other Mediterranean dishes.  Harvesting Cuban oregano and using it in recipes can provide similar flavor to traditional oreganos, bust should be used in more moderate amounts to avoid over-seasoning the dish.  Cuban oregano was useful in the treatment of respiratory and throat infections as well as rheumatism, constipation, flatulence and as an aid to stimulate lactation.  Modern applications use it as a substitute for Mediterranean oreganos, either dried or fresh.  The leaves may be dried and crushed to add to meat dishes.  Fresh leaves, in small amounts, are used in soups and stews, and in stuffing for poultry and other meats.  Be cautious, as this plant is very strong flavored and can overpower other seasonings,