Oregano

Oregano is a robust, warming herb with a spicy, aromatic flavour and a slightly bitter, earthy undertone. It is widely used in Mediterranean cooking and is especially well known for tomato sauces, pizza and grilled vegetables, where it adds flavour without overpowering.

Latin name: Origanum vulgare
Origin: Europe and Western Asia
Plant family: Lamiaceae (mint family)
Height: 30–80 cm
Flowering period: July–September
Lifespan: perennial

Description

Oregano produces small, oval leaves on branching stems and in summer can grow into a loose, bushy herb with pink to purple flowers. The herb is closely related to marjoram, but is generally stronger and more robust in flavour. In the kitchen, both fresh oregano and dried oregano are used; dried is often more aromatic because the essential oils become concentrated, while fresh has a greener, fresher note.

In the kitchen

Oregano combines excellently with tomato, garlic, olive oil and lemon, and goes well with aubergine, courgette, pepper, olives and pulses. The herb is a staple in pizza and pasta sauces, but also works well in marinades for lamb, chicken and grilled fish. Add fresh oregano preferably at the end for a bright aroma; dried oregano can be added earlier in the cooking process so that it can gradually release its flavour.

A small amount of oregano can already do a great deal, especially in combination with other dried herbs. Let sauces or stews with oregano rest for a while or simmer gently: this makes the flavour rounder and better integrated. Oregano also works well in cold preparations such as vinaigrette, yoghurt or a bean salad, especially if you let it infuse briefly in oil or lemon juice.

In the herb garden

Oregano prefers a sunny spot in poor to moderately fertile, well-drained soil. In soil that is too rich or too wet, the plant quickly becomes limp and less aromatic. Regular cutting keeps oregano compact and stimulates new, tender shoots. Harvest preferably just before or at the beginning of flowering: that is usually when the aroma is at its strongest.

You can easily dry oregano by hanging sprigs in an airy, shady space. Once dry, you can crumble the leaves and store them in an airtight container. In winter, the plant often dies back partially above ground, but it sprouts again in spring. If the clump becomes somewhat woody after a few years, it helps to rejuvenate or divide it in spring.