Oregano (Origanum vulgare)
Oregano is sometimes referred to as wild marjoram. The leaves of the plant and the flowers are used in cooking.
Oregano has a slightly floral and bitter taste with lemony and pungent notes. In cooking, oregano should be added at the very end to prevent flavor loss.
Oregano has a pungent and slightly lemony aroma.
One of Italy’s favorite herbs, oregano is a mild-flavored herb and can be used in tomato-based sauces as well as sprinkled over pizzas, pasta sauces, stews, grilled fish and kebabs. Oregano is at home when used in moussaka and Greek-style dishes featuring feta, chicken or fish.
Oregano is a very hard perennial that grows to about 45cm high. You should sow the seeds in spring as the plants like warmth and sunshine. Seed germinating is often hit-or-miss. The leaves should be picked before the flowers open in summer.
Oregano is ideally grown in containers.
Mediterranean oregano was originally grown extensively in Greece and Italy where it was valued for its aromatic qualities.It was also considered to be a symbol of joy and was commonly made into a wreath and worn as a crown at weddings to encourage peace and happiness.
Oregano soothes the digestive system. It is highly valued for helping with indigestion.
Facts about Oregano
The name oregano is Greek for ‘delight of the mountains’.
What’s the difference between oregano and marjoram?
Oregano and Marjoram come from the same family though have a slight different flavor and aroma. The two can be interchanged for one another in a recipe if needed, though you will find oregano has a more peppery flavor and aroma compared to marjoram.