The Skinny on Herbs: Oregano
A cook's guide to the delicious, transformative powers of herbs—and how to pick the best of them.
Looking for healthy, simple ways to take a dish from bland to brilliant? Do what professional chefs do: Use herbs. We'll explain the look and taste of a dozen popular varieties and tell you how to best use them in your cooking.
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Oregano
Its Herbal Essence
If you have trouble telling oregano's somewhat fuzzy leaves from marjoram's, that's because they're so closely related. In fact, oregano has been called wild marjoram. But oregano is more assertive and has a deeper, more peppery aroma and flavour.
Storing
Oregano doesn't suffer at all from drying and, in fact, its flavour becomes somewhat concentrated, so you don't have to use as much as fresh to get the same effect. Dry by hanging bunches in a well-ventilated room, then shake and rub leaves off stems; store in an airtight jar.
Using It in the Kitchen
Think outside the box with oregano. In other words, don't automatically reach for it when making tomato sauce (a habit much less common in Italy than in the States). Instead, to get a better idea of how lovely and delicate oregano can be, take inspiration from the Greeks, who are mad for the stuff, and sprinkle over fish before roasting, or spread over chicken before grilling then finish with a squeeze of lemon. If you're a big oregano fan, also seek out Mexican oregano, a dried herb, which is botanically unrelated but adds similar depth to the flavours in Mexican cooking: chiles, lime and cumin.
Check out these recipes from our database that make the most of oregano:
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