Its fresh and strong aromas and its mild smell are perfect with spicy pizzas, tomato dishes, moussaka, risotto, pan-fried potatoes and vegetable soups. Delicious with Mediterranean dishes using tomatoes, mozzarella and olive oil.
Oregano is one of the most widely used herbs in Italian cuisine. However, until as late as the 1950’s, “origanum vulgare” was unknown in Northern Europe and then became popular with the boom of pizzerias and Italian restaurants in Europe.
The word oregano comes from the Greek “oros ὄρος” which means “mountain” and “ganos γάνος” which means "brightness". There are about thirty species of oregano which grow in Europe and are all harvested in the summer.
Best added at the end of the cooking process to preserve the aroma.
Perfect with: tagines, roast lamb, morel mushroom soup, pan-fried vegetables, and tortellini.
|Shelf life||3 years|
|Genus and botanical species||Origanum vulgare|