Oregano (Origanum vulgare)
FOR THAT MEDITERRANEAN FLAVOUR
Oregano is a popular, sweet-smelling herb widely used in Italian dishes. A versatile, pungent herb with a robust and aromatic flavour, it has a great affinity for a wide range of foods including vegetables, lamb and stuffing. Oregano can be used in fresh or dried form, though the dried form is generally more concentrated in flavour.
In the Philippines, oregano is traditionally used to alleviate coughs.
Did you know?
In Greek 'Oregano' means 'Joy of the mountains' from where it is gathered. It is used extensively in Greece and its many varieties are known as 'rigani'.
Oregano should have a good colour, even sized leaf pieces and fresh aromatic aroma and flavour. Carvacrol is the principal flavour - giving volatile oil.
- Along with basil, pepper and parsley, oregano is a real store cupboard essential as it can be used with a variety of foods.
- Sprinkle onto pizzas and into all tomato based pasta sauces for a traditional Italian flavour.
- Marinate chicken with a dressing of olive oil, lemon juice, salt and Oregano.
- Add to sautéed sliced courgettes with olive oil, butter and garlic.
- Sprinkle over a Greek Salad of Feta cheese, tomatoes and olives with a drizzle of olive oil.