(Origanum vulgare)
The Basics:
Oregano is native to every continent and a popular flavor in many different national cuisines. So closely related to marjoram that it is sometimes referred to as “wild marjoram,” oregano is not as sweet as marjoram and has a stronger, peppery flavor. And, with tall, firm stalks, light-green leaves, and bright fuchsia blossoms, oregano is not easily mistaken for its smaller, white-flowered cousin.
Planting Instructions:
A hardy perennial, oregano seeds can be planted directly into soil during early spring. Cuttings and roots divisions also regenerate quickly and easily. Because it can grow up two feet in height, oregano may not be suitable for indoor growing, though of course, a young plant kept on the kitchen counter for a few weeks can’t hurt anything and can only help your cooking! Keep in mind that oregano does have a tendency to get woody as it gets older. Woody stems should be cut back to keep leaves tender and flavorful.
Fun Facts:
In ancient times, it was believed that oregano was an antidote to a variety of natural poisons. These days? Don’t bet your life on it.
Nutritional Properties:
Oregano is high in antioxidants and is also a good source of Vitamin K. The Greeks believed that oregano mixed with honey could make bruises disappear when rubbed on the skin.
How to Use:
When you think oregano, you probably think pizza. And, yes, oregano is a fabulous addition to tomato sauce, but there’s a whole other world of oregano usage out there for the adventuresome cook. Greek cuisine uses oregano to flavor rice, lamb, and fish dishes, and oregano is a key element of any good Greek salad dressing. Similarly, Mexican cooking incorporates oregano into mole sauces as well as into marinades for meat and fish. Because dried oregano is actually more potent than fresh, a tablespoon of chopped fresh oregano should be substituted for every teaspoon of dried oregano called for in a recipe.
