Oregano

Common Name

Oregano has been used as a culinary herb since the times of the ancient Egyptians and featured prominently in ancient Greek and Roman cultures. Symbolizing happiness, it was often worn at weddings by the bride and groom.  In Greece, oregano is known as Rigani.

It is said that the Greek god Venus created oregano (and marjoram) and gave them their beautiful sweet flavor. Apparently oregano was a favorite of Aphrodite.

Added to wine and used to flavor meat and vegetables, oregano became a staple ingredient in Italian and French cuisines after its widespread cultivation during the Middle Ages.

The Spanish introduced oregano to the New World, but it wasn't until after World War II that oregano became popular in North America. Soldiers brought back it back from Italy leading to an increased interest in and demand for all things Italian, especially pizza.

Oregano is member of the mint family and gets its name from the Greek words oros and ganos, meaning 'mountain joy.' The small, sometimes woody perennial oregano shrub produces white or pink flowers and has a pungent aroma and a warm, somewhat bitter taste.

Greek oregano (rigani), native to Greece and Turkey, has a subtle licorice side note. Until quite recently, Greek oregano was used primarily in natural medicine. In ancient Greece, mountain oregano was though to tenderize the meat of grazing goats.

Purported Medicinal Qualities*

Recent research on oregano's extensive anti-bacterial properties suggest that its volatile oils inhibit the growth of bacteria, making it an effective preservative and antigen to food-borne pathogens.

Historically, Oregano has been used to:

• Lower 'bad' cholesterol
• As an anti-oxidant
• Provide fiber
• Fight fungus
• Fight bacteria
• Repel insects
• As a source of iron and magnesium
• As a source of calcium, vitamin A, C and omega-3 fatty acids

*Always check with your healthcare provider before consuming, inhaling or otherwise ingesting any non-prescription or prescription natural or homeopathic substance or pharmaceutical. ChefatHand.com is not recommending, suggesting, inferring or otherwise endorsing the use of any herb or spice as a medication.

Culinary/Suggested Use

Although oregano is synonymous with pizza, it goes way beyond parlor duty to enhance the flavor of many foods. Use fresh oregano whenever possible, ensuring it is bright green with no dark spots. If using dried oregano, crush it first to release the oils and enhance its flavor. Adding too much of either fresh or dried oregano can result in a slightly bitter taste.  Food for thought:

• Add oregano to any tomato based dish or sauce.. Oregano and tomato are natural partners.
• Pair oregano with garlic, onion, thyme, basil, parsley, and/or olive oil and use on just about any meat, seafood or vegetable.
• Save oregano stalks; dry and add to barbeque coals to add Mediterranean flavour to meats
• Sprinkle oregano over scrambled eggs, in omeletes or eggs benedict
• Add fresh or dried oregano to garlic butter or bread
• Add fresh or dried oregano to soups, stocks or stews
• Add fresh or dried oregano to vinaigrettes
• Grow your own oregano in a patio planter or bed. Harvest some and hang it in a bunch upside down to dry.

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