Oregano

Oregano is an aromatic herb known for its bold, warm flavour. A staple of Mediterranean cooking, it adds a savoury, slightly peppery depth to many dishes.

Latin name: Origanum vulgare
Origin: Mediterranean region and Western Asia
Height: 30–45 cm
Flowering: summer
Lifespan: perennial

Description

Oregano has small, oval leaves and a strong fragrance. In summer it often produces tiny flowers, and the stems can become woody at the base as the plant matures. Its flavour is warm, herby and slightly bitter, with a peppery note that holds up well in cooked dishes.

In the kitchen

Oregano is a classic partner to tomatoes and works beautifully in pasta sauces, pizza, grilled vegetables and baked dishes. It pairs well with garlic, basil, thyme, rosemary, olive oil and lemon. Dried oregano is convenient and more concentrated; fresh oregano tastes greener and a little brighter.

Tip: rub dried oregano between your fingers before adding it to release more of its aromatic oils. In stews and sauces it can go in early, while in salads and marinades it’s often best added towards the end.

In the herb garden

Oregano thrives in sun and well-drained soil. It grows well in the ground and also in pots, as long as excess water can drain away. Regular cutting keeps the plant compact and encourages new, aromatic leaves. Harvest the young tips and lightly trim back after flowering to keep growth fresh.

You can also dry oregano: tie sprigs in small bunches, hang them upside down in an airy place, then crumble the leaves once fully dry. Store sealed, away from light and moisture.