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I hope I'm not totally exposing my ignorance... because I know nothing about Sicilian oregano, per se. I have grown oregano for the past decade in a couple of environments and find that growing conditions seems to make a major difference. I use the ordinary Oregano Vulgaris from the local nursery. When grown in very dry sunny environment the leaves are quite full flavored; when in well watered or shady environment they are tasteless. When buying dried oregano I buy the "Mexican oregano" from a Mexican market since it tastes better than supermarket variety. Often it can be found still on the stalk. I would think that in Phoenix you'd have similar growing conditions to mine (dry valley in LA area) and plenty of access to Mexican markets.
Arizona has really strict regulations about importing plant material. In general, only commercially licensed nurseries are allowed to do it, so mail-order sources won't work for us. I've been trying to find a calimanci tree for years now, and keep being blocked by that (**&^ law. Try checking with the Arizona Herb Association at http://www.azherb.org --if anyone can help you, they probably can.
oregano and marjoram.... I can't tell much differnce other than marjoram is a bit milder
That's basically the difference in terms of culinary usage. There may be botanical differences, I don't know.
The other day I tasted the two different oregano plants our local garden center had: greek and "italian". The greek was stronger and more robust. I've only had Mexican oregano in dried form... it tends to be harsher than all of the others.