General Information: Strong and spicy, oregano is a natural in tomato dishes and sauces. There are two varieties of oregano, Mediterranean and Mexican. Mediterranean oregano is the milder of the two. Mexican oregano is used in highly spiced dishes. Fresh oregano is available year-round.

Selection and Storage: Look for fresh leaves with no brown spots. Oregano will keep for a few days in a plastic bag in the refrigerator. Or, tie the stems together and hang upside down in a well-ventilated area to dry. Keep dried oregano in an airtight container. You can also freeze chopped fresh oregano in water in an ice cube tray. Store frozen cubes in a plastic bag in the freezer.

Preparation and Cooking Tips: Wash oregano and pat dry. Snip leaves from the stems, chop and add to pastas, dressings, sauces, poultry, seafood or any tomato dish. To impart a subtle oregano flavor to a dish, use the oregano as a brush. Tie the stems together, dip in oil and baste meats or potatoes.

Traditional Ethnic Uses
Oregano is the spice that gives pizza its characteristic flavor. It is also usually used in chili powder.

Taste and Aroma
Oregano has a pungent odor and flavor. Mexican Oregano is a bit stronger than Mediterranean Oregano.

History/Region of Origin
Mediterranean Oregano was originally grown extensively in Greece and Italy. Since Greek and Roman times it has been used with meats, fish, vegetables, and as a flavoring for wine. Before World War II, Oregano was almost unknown in the United States. However, its popularity skyrocketed with the popularity of pizza.

Suggested Uses
Oregano tastes great with tomato, egg, or cheese based foods, and is also a great addition to many lamb, pork, and beef main dishes. Try sauteeing aromatic vegetables in olive oil with garlic and Oregano. You can make a savory sauce with melted butter, lemon juice and a bit of Oregano; drizzle it over grilled fish and poultry. An easy way to accent pasta sauces, salads salad dressings, and ground meat dishes is with a dusting of crushed Oregano leaves. To release its flavor, crush Oregano by hand or with a mortar and pestle before using it in your recipes.

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