Oregano (Origanum vulgare), an herb native to the Mediterranean, has dime-sized, often fuzzy, soft green leaves with an unmistakable pungent, robust fragrance. The ancient Greeks believed oregano was created by the goddess Aphrodite as a symbol of happiness. Some confusion surrounds this herb because many related plants are called oregano in different countries.
There are many species of oregano, as well, but the influence of climate, season, and soil is greater than the differences between the various species, some of which may be closer to marjoram. Italian oregano has narrower leaves, while Sicilian oregano has white flowers and a sweet, pungent aroma. Dittany of Crete (O. dictamnus), or hop marjoram, is used as an aromatic in making vermouth. Greek oregano, a special cultivar, is the most common in the marketplace.
The dish most associated with oregano is pizza, which originated with bread bakers in Naples, Italy, who topped their dough with oregano and tomato sauce seasoned with hot red peppers. Throughout the Mediterranean, fresh or dried oregano leaves and blossoms lend their flavour to all sorts of rustic dishes, including beans, thick soups, stews, casseroles, stuffings, and sauces. The fresh leaves and tender shoots of oregano are used as cooking greens in India. In Mexican and Tex-Mex cuisine, it seasons chilli con carne and fajitas and is used in chilli powder.
Sprinkle fresh oregano over a Greek salad.
Season hearty southern Italian–style tomato sauce and pizza sauce with oregano.
Category: Spices and Herbs
Sub Category: Herb