Where do I find buyers for fresh oregano and how does it compare to selling it dried?

Oregano has two distinct markets. Fresh oregano goes to hotels, pizzerias, Italian and continental kitchens and gourmet retail in metros, sold in small bunches at a premium per kg but in small volumes per buyer. Dried oregano is the bigger and easier market because dried oregano flakes are used heavily on pizza and pasta and have a long shelf life, so you are not fighting the same-day perishability of fresh herbs. Drying is a major advantage for oregano: you harvest the herb, dry it cleanly in shade or a dryer to retain the green colour and aroma, and then you can store and sell over time to spice packers, food companies and retailers rather than racing perishable leaf to a chef every morning. Prices vary widely by quality and whether you sell fresh, dried whole, or processed flakes, so confirm rates yourself. For most growers, dried oregano is the more practical commercial route because it removes the cold-chain pressure, but the dried product must be clean, well coloured and aromatic to fetch a good price. Identify your dried-herb buyer (spice company or packer) and agree quality specs in writing before scaling.