Oregano – Origanum ssp
Oregano – Origanum ssp – a native of the Mediterranean region are a very variable genus of plants. All prefer well–drained to dry, neutral soil in full sun. Only the species can be grown from seed, all others can be divided in the autumn or basal cuttings can be taken in late spring. All dislike the cold and wet. Leaves can be picked throughout growing season.
The name oregano is derived from the Greek ‘oros’ meaning mountain and ‘ganos’ meaning joy or beauty. In Greece oregano is included in the wedding crown.
The two main species used for cooking are:
Origanum vulgare ssp hirtum – Greek oregano that is very aromatic and excellent to cook with.
Origanum majorana – Sweet Majoram has a milder flavour and is best added at the end of cooking
In Turkish cuisine oregano is used to flavour meat especially lamb and mutton. Oregano is also a staple of American – Italian cuisine and is known as the pizza herb.
Herb Dipping Oil
A great oil dip for Italian bread.
250ml Extra Virgen Olive Oil
175ml Balsamic Vinegar
3 cloves of garlic
Tablespoon each of Oregano, Thyme and Basil fresh leaves – finely chopped
Put all ingredients in jar with lid and shake. Leave overnight to allow ingredients to combine. Store in fridge, will keep for a few days