All Things Oregano
Freshly picked selection:
Oregano is a member of the mint family and related to marjoram and thyme. It’s similar to marjoram but not as sweet and has a stronger taste and aroma.
What to look for when purchasing:
Choose bunches that are bright green and show no signs of wilting or brown/yellowing leaves.
How to store:
Fresh oregano should be stored in the refrigerator in a plastic bag for up to 3 days. Dried oregano should be stored in a cool, dry place for up to 6 months.
There are two main varieties of oregano, Mediterranean and Mexican. The Mexican variety is much more pungent, so it’s not used as often as Mediterranean which has a milder taste.
Oregano is most often found in Greek food. It is the main herb in this easy chicken recipe from ChefDe Home.
Oregano pairs very well with fish in this recipe from Sass & Veracity that could easily be adapted to any kind of mild white fish.
It is also a staple ingredient in tasty chimichurri sauce. Chimichurri can be made with either variety of oregano and makes a great sauce or marinade for chicken, beef, or fish.
If you want to try out the Mexican variety, check out this flavored-packed stew from Cooks & Kid
Our Chefs & Nutritionists Say:
“I love to add oregano to roasted spaghetti sauce with marinara sauce to give that classic pizza taste.”
Megan Huard, Chef RD
Herbst, Sharon Tyler. Food lover’s companion: comprehensive definitions of over 3000 food, wine, and culinary terms. 3rd ed. New York: Barron’s Educational Series, 1995. Print.
Mateljan, George. The Worlds Healthiest Foods. Seattle: George Mateljan Foundation, 2007. Print.