Oregano (Origanum vulgare)
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 flavour loss.
Oregano has a pungent and slightly lemony aroma.
One of Italy’s favourite herbs, oregano is a mild-flavoured herb and can be used in tomato-based sauces as well as sprinkled over pizzas, pasta sauces, stews, grilled fish and kebabs. Oregano is lovely when used in moussaka and Greek-style dishes featuring feta, chicken or fish.
Oregano is a very hard perennial that grows to about 60cm 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. When autumn comes, it is best to prune the plant back to 2/3rds of its size.
Mediterranean oregano was originally grown extensively in Greece and Italy where it was not only valued for its aromatic qualities but considered to be a symbol of joy and was commonly used at weddings by crowning them with wreaths to give them peace and happiness.
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 flavour and aroma. The two can be interchanged for another in a recipe if needed though you will find oregano has a more peppery flavour and aroma compared to marjoram.