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Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more robust flavour with a hint of thyme, and a warm aroma.
Oregano goes particularly well with tomatoes, aubergine and lamb and is generally added just at the end of cooking, so that it retains its pungency.
All year round.
Choose the best
Healthy-looking, fresh green leaves, with no brown patches.
Wash, then remove the leaves from the stalk and use whole or chopped, as required. Alternatively, leave the sprigs intact and add to the roasting tray.
Fresh oregano should be wrapped in damp kitchen paper, placed in a perforated bag and stored in the fridge. It will last for up to three days.
Chop and use to top pizzas, add to Greek salad, or use a large bunch as a bed on which to roast a joint.
Oregano is a good source of iron, manganese, vitamin K, fibre and calcium. It also contains omega-3 fatty acids The two main compounds in essential oils obtained from Oregano are thymol and carvacrol, which are the primary natural chemicals that give Oregano its specific flavour profile.
Oregano 0 all recipes using oregano
Because of its high oil content, oregano dries well. You can replace dried oregano for fresh, but reduce the amount used by about half. Dried oregano is a kitchen essential, but make sure you replace it frequently as it quickly loses its pungency. Oregano is one of the herbs in the mixture called herbes de Provence. oregano
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