It's Greek for ‘joy of the mountain’, and is truly a delight to see growing on mountainsides throughout Italy, Greece and France.
Oregano warms a dish with notes of lemon thyme and pepper. With little green leaves lightly covered in fuzz, we don't like the texture straight up. Consider stripping off the leaves from the stalks, and chopping it up finely before cooking. Be sure to pop it in warm dishes at the end of cooking to keep the robust flavour.
- Freshest in autumn.
- Good for tomato dishes, eggplant, salad topper (Greek is good!), roasts (just add the whole sprig to your tray), pizza, lamb, chicken and fish dishes.
- Store in fridge crisper in damp paper towel in a perforated plastic bag or container, for 4 days.
- Or dry it by hanging 2-4 stems in a perforated paper bag. Store dried oregano in a tightly sealed glass container in a cool, dark and dry place for up to 5 months.
Hippocrates, a famous Greek physician, used oregano as an antiseptic. While Oregano oil's properties may be anti-bac, we'll stick with 70% alcohol sanitiser for now.