Oregano

+Description

Oregano, a member of the mint family, is native to the Mediterranean area and central Asia. It has oval, pointy green leaves and tubular flowers. It are the leaves that are used in cooking. It is an aromatic herb and has a peppery taste. The dried oregano has often got more flavour than the fresh ones.

+Availability

Jan	Feb	Mar	Apr	May	Jun	Jul	Aug	Sep	Oct	Nov	Dec

Oregano is available from Israel and Kenya.

+Main nutrients

Calcium, Fiber, Folate, Manganese, Potassium, Iron, Vitamin A, B6, C, E.

Main varieties

Oregano

Oregano is rich in minerals, vitamin and antioxidants. In the Philippines, oregano is not commonly used for cooking but is rather considered as a primarily medicinal plant, useful for relieving coughs and fever.
View Oregano

Preparation

Dried oregano does not need any preparation. Fresh oregano needs to be washed, before cutting it in pieces. Then the leaves should be crushed. This will release the aroma. Now it is ready to be added raw or cooked to dish.

Consumption

Oregano is used fresh or dried in mainly cooked recipes. It can also be used in salads, sauces and tea. Pizza is the most popular dish in what oregano is used. Oregano is also great in stews, as it enhances the flavours. Oregano should be cooked with the dish from the beginning. This because the flavour of especially the dried oregano will develop during cooking.

When to eat

Fresh oregano can be kept for a short time in the refrigerator, or for a longer period in the freezer. Dried oregano can be kept at room temperature.

Did you know?

Oregano, meaning “joy of the mountains”, is derived from the Greek words oras (mountains) and ganos (joy).
It was a tradition for Greek and Roman brides and grooms to be crowned with a laurel of oregano, as it is a symbol of joy.
Oregano is often referred to as the “pizza herb”.