In Season Now: Oregano

Oregano is an amazing plant, much like marjoram, but more pungent and not as sweet. It has has purple flowers and spade-shaped, olive coloured leaves. Because of its pungency, oregano requires a bit more caution in its use.

Oregano is an all important, Mediterranean herb, used for the flavour of its leaves, which can be more flavourful when dried than fresh.

It is highly aromatic, and has a warm and bitter taste, which can vary- for example, if you drink it as a tea (for cold, you should boil it with the water – otherwise it becomes very bitter and sharp).

Good quality oregano like Urbangrains Organic Oregano may be a little bit strong, as it is harvested in the wild from the slopes of Mount Olympus.

There are so many factors that play a role as far as taste goes – the mircor or macro climate, seasons and soil composition may affect the aromatic oils present, thus affec taste and flavor.

Fun fact!

Oregano was unheard of in the United States until World War II. It became popular when soldiers returning Europe brought it back with them. It spread widely after that and it is now cultivated in the US too.

Season: Flurishes around July and August

How to store: If you picked up fresh oregano (I envy you) cut it in small chuncks and refrigerate it in a polybag up to 3 days. Store dried oregano in a cool, dark place up to 6 months.

Oregano goes extremly well with artichokes, beans, chicken, eggplant, fish, lamb, mushrooms, pasta, peppers, pizza, pork, potatoes, rabbit, sausages, tomatoes, veal, and zucchini.

Interested in fnding more information about how oregano can help you with your health?

WebMD has a avery usefull page entirely dedicated to oregano:

organo webmdSee full page here.

 

 

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