Oregano Greek – Origanum heracleoticum

Historical & Other Interesting Information: In Greek & Roman times, Oregano was used primarily for medicinal purposes rather than culinary: the tea was used for coughs and asthma. Bald men would mix oregano and olive oil and rub it into their scalps, praying for a miracle. Wild oregano came over with the colonists but the culinary attributes of Oregano weren’t realized in this country until WWII when the soldiers came back from Italy and southern Europe. Derived from Greek Origanum, the genus name for Oregano means “Joy of the Mountains”.

Uses: Combines well with olive oil, parsley, garlic, and thyme. Great with tomatoes and Italian dishes, egg/cheese combinations such as quiches and omelets., salad dressings, marinated vegetables, roasted bell peppers, mushrooms, pork, poultry, onions, black beans, shell fish, and many other dishes A must for pizza sauce.

Optimal Growing Conditions: Tolerates most soils bur prefers light, well drained neutral to mildly alkaline. Oregano is somewhat drought tolerant. Don’t keep constantly moist, flavor is bland in constantly moist soils. Exposure full sun. Do not fertilize. Plants should be sheared severly at least 2 times per year to encourage fullness and new tender growth. Cut for use after the plant is 6” tall. The best flavor comes just before plant flowers.

How to Store: Cut:

• Drying: Cut stems just as plant begins to flower. Place the tips of the branches head down into a brown paper sack. Tie the bag with a string or rubber band foliage should be dry in 2 weeks. Dried Oregano is much more pungent than fresh Oregano.
• Freezer: Leaves can also be frozen.
• Fresh: use immediately and do not store in the refrigerator.

Receipe Suggestion: Place a sprig of Oregano in a small bottle of olive oil. Also add a clove of garlic, and set set for 1 week. Spread on French or sourdough bread.