Origanum vulgare

A short, bushy perennial plant from the mint family, oregano comes from the Mediterranean and western Asia.

One of the most famous spices of Mediterranean cuisine, and it is often associated with marjoram due to its similar appearance and taste. Although it is used in most Italian cuisine, in the north marjoram is preferred over oregano.

FLAVOR

Oregano has a herbal, aromatic and peppery taste, with a caustic and lemony note.

USED ARE leaves, flowers.

PURCHASE AND STORAGE

It can be bought in greenhouses or better equipped supermarkets. To dry them, pick the stems after the flower heads have formed and hang them in an airy, dry place. Scrape the leaves and store them in a vacuum-sealed container.

In supermarkets, oregano is more available in dried form. It can last a year or more.

USE IN THE KITCHEN

Oregano has become an essential ingredient in most Italian dishes, especially pasta, pizza and roasted vegetables. Greeks prefer to use it for souvlaki, baked fish and Greek salad.

Its strong flavor goes well with grilled dishes and fillings, marinades, vegetable mixes, and even hamburgers. It also flavors oils and vinegar.

In Turkey, it is used to marinate meat, especially lamb and veal, and is served with kebab as a sauce with bell pepper, salt and pepper.

Sprigs of marjoram or oregano placed on the coals give a nice flavor to what is being baked.

GOOD WITH anchovies, artichokes, beans, cabbage, carrots, cauliflower, cheese dishes, chicken, corn, duck, eggplant, eggs, fish and shellfish, lamb, mushrooms, onions, pork, potatoes, poultry, spinach, pumpkin, sweet chilis, tomatoes, veal, venison.

COMBINED WELL WITH basil, bay leaf, chili, cumin, garlic, red pepper, parsley, rosemary, sage, rue, thyme.