From the Herbal Garden – Oregano

Oregano (Origanum vulgare or common oregano) is called “the mystery plant of the herb world) by the Rodale Herb Book, as it just one of several perennial plants known in the oregano family.  There are varieties that grow bushier and up to about 2 to 3 feet tall and there are spreading or creeping types.   

The word oregano means ‘joy of the mountains’ in Greek and can be found growing wild and in profusion in the mountainous countryside of Greece and other Mediterranean countries. 

It is one of the main herbs used in Greek, Italian and Spanish cooking.  Oregano also is used widely in the cuisines of Cuba and other Caribbean islands, such as Puerto Rico and Dominican Republic.  I surmise it is due to the Spanish heritage of the islands.    

Most oregano cultivars should be planted in sunny spots but in well drained soil.  A few will grow and thrive in partial shade.  One wonderful advantage is that from just one plant, you can later get several by dividing the root ball and replanting. 

Some people confuse the creeping type oregano and wild marjoram as they are similar looking plants.  Marjoram has a ‘sweeter’ flavor than oregano, but in some cases they may be used interchangeably. 

In our islands, several varieties of oregano will grow well without too much coddling.  At one time in our garden we were growing several different varieties of oregano and at the moment we grow three and all three are completely different. 

The leaves and blooms can both be harvested and used.  When your harvest is abundant, you can snip branches and tie together upside down inside brown grocery bags and hang from the ceiling to dry.  Using the bag is a neat and tidier way of collecting the leaves that drop as they dry.   

Store in clean glass containers with tight seals and as with any other dried herbs, keep away from humidity and heat, so should never be stored right by the stove and when adding to food, don’t just shake the container over the cooking pot as the steam and heat will affect the taste and texture. 

TYPES OF OREGANO 

A popular variety is the Mexican oregano (Lippia graveolens), which is stronger than the Greek and not from the same botanical family. 

The most commonly used is the variety mentioned in the beginning, the Greek (Origanum heraclitis) and it’s the one found mostly as commercial dried oregano unless the label specifies another variety. 

Photo by Sonia M - Common Oregano

Spanish oregano (Origanum vivens) and the Greek oregano are not as strong with a much subtler flavor than the Mexican.

Stick oregano (can’t find the botanical name) grows easily from cuttings which can be either rooted in water or planted right into the ground.  The leaves are much smaller than the most commonly known oreganos but the taste seems to be the same.

Photo by Sonia M - Stick Oregano

Cuban oregano (Coleus amboinicus) which is also called Spanish thyme can be very strong and the leaves are fleshy, tough and a bit hairy and very hard to digest.    

When I use Cuban oregano, I always crush it and place inside my stainless mesh tea ball to be able to get the flavor and not worry about bits and pieces floating in the food.  

This one is also easily propagated by rooting stems in water, planting directly into the ground or even letting a leaf touch ground.  It can get wild and take over sections of your garden so needs to be kept trimmed if you want a “formal” looking plant.  If you don’t mind letting it grow wild, it can be spectacular! 

Photo by Sonia M - Variegated Cuban Oregano

OREGANO COOKING HINTS, TIPS AND TRICKS 

* When possible always choose fresh.  You will need to use a bit more to achieve the depth of flavor desired.   

* If using fresh, strip leaves from stem, but if using as part of a bouquet garni, use the stems and tie them together to the other herbs in the bouquet, or

* Use a stainless steel mesh tea ball and put the stems, after crushing in your hand, inside the tea ball, along with the other herbs. 

* Dried oregano is stronger than fresh and should be used with restraint. 

* When using dried, always crush it a bit in your hand before adding to the food.  It increases the taste, so be careful and taste as you go.

* If using oregano in sauces, add it early on to achieve the depth of flavor you want; if using in a light summer soup or dish, add at the last few minutes of cooking for an elusive taste. 

* Oregano complements any dishes with many vegetables, especially eggplants, cooked or fresh tomatoes and of course, tomato sauces, pizza and meats and poultry, but especially with lamb. 

* Use bunches of oregano inside the cavity of a chicken or turkey when braising or roasting.  The meat will absorb the taste. 

OREGANO INFUSED OILS 

Bunches of oregano stems and or leaves

Extra-virgin olive oil, safflower or sunflower oils 

-Wash and pat dry the oregano stems and/or leaves between layers of kitchen towels. 

-Crush them a bit to release the plants essential oils. 

-Use clean, big glass jars packed with the washed and dried oregano stems and fill with your choice of oil.  Seal tight and place in a dark and dry storage place for at least a couple of weeks. 

-Decant into decorative glass bottles and place a fresh stem or two inside to give as gifts. 

Wonderful when used in salads. 

BEST AND EASIEST PASTA SAUCE 

I found his recipe several years ago from a magazine and saved it, but forgot where it was featured.  I have made it several times and it always gets rave reviews.

3 Tablespoons olive oil, good quality

1 medium white or yellow onion, diced small

1- 2 cloves garlic, minced

2- 14 ounce cans of stewed tomatoes

1 small can tomato paste

Generous bunch of fresh oregano – or smaller amount of dried

Generous bunch fresh thyme – or smaller amount of dried

1 bay leaf

Salt and pepper to taste 

Slowly cook the onion in the olive oil, stirring often, until translucent.  Don’t let it turn brown or it will take on a slight bitter taste.  Add the minced garlic and sauté for a few minutes, but don’t let it brown. 

Add the stewed tomatoes (after crushing them with your hand or a potato masher) and the tomato sauce. 

Add the oregano, thyme, bay leaf, salt and pepper.  Cover pot and simmer for about 1 hour.  Taste and adjust seasonings if needed.  Fish out the bay leaf before serving. 

To make a creamy tomato sauce, use the above recipe but add

1/2 cup heavy cream

1 Tablespoon butter

Stir well and let it cook for the last 5 minutes of simmering.

YIELD: about 2 cups

SOURCE: I believe it was in an issue of Sunset magazine a long time ago.

(c) TROPICAL TASTE - By Sonia R. Martinez - August 09 issue of The Hamakua Times of Honoka'a, HI