Oregano is a robust herb that is both complex and strongly aromatic (a bit camphoraceous). There are so many plants that are called oregano that some have even suggested that oregano be considered a flavor rather than a specific species. Nonetheless, in most kitchens there are two types of oregano that are the most often used – the more popular is Origanum vulgare which is a member of the mint (Lamiaceae) family and is commonly known as Mediterranean oregano, true oregano, or Greek oregano. The other is Lippia graveolens, or Mexican oregano, a member of the Labiatae family.
Mediterranean Oregano is closely related to Marjoram and is similar in taste. In fact, oregano means marjoram in Spanish. Oregano grows throughout Europe and Asia, Greece, Turkey, Egypt and here in the US in California and New Mexico. Our Mediterranean Oregano is grown in Greece.
Oregano is an important culinary herb and its leaves provide the signature flavor. Unlike many herbs the dried version of oregano tends to be more flavorful than fresh organo. Mediterranean Oregano can vary in intensity depending on where it is grown but a good quality oregano may be strong enough to practically give a numbing sensation to the tongue,
In Mediterranean and Italian cooking oregano is an key ingredient and when partnered with Basil makes the two an unbeatable combination in pasta, roasted vegetables and most definitely with pizza. The herb is also widely used in Egyptian, Greek, Italian, Lebanese, Palestinian, Portuguese, Philippine, Spanish, Syrian and Turkish cuisines. In Turkish cooking, oregano is primarily used to flavor meat, most notably lamb and mutton. In popular Turkish barbecue and kebab restaurants, it is often found on the table, along side of paprika, pepper and salt.
If any recipe that calls for Turkish, Italian or Spanish oregano this Greek Oregano can be substituted. If your recipe calls for Mexican oregano this will provide a very different flavor profile.
Mediterranean Oregano tends to be a bit sweeter and more anisey (one whiff and the aroma will almost instantly transport you to an old school pizza shop) while Mexican Oregano is pungently grassier (with strong hints of hay).
Use Mediterranean Oregano with cream sauces, vinegars, salad dressings, soups, and herb butters. Oregano is also outstanding in egg and cheese dishes (such as omelets, frittatas, and quiche). Combine olive oil with oregano and brush on foods for the grill, it is also commonly mixed with other herbs and spices for a salt-free seasoning.
Mediterranean Oregano works well in combination with basil, garlic, thyme, and parsley.
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No harmful chemicals have been applied to the land for at least three years.
Farmers and processors pass yearly inspections by an independent certifying agency.
Farmers and processors keep detailed records of operations.
Farmers maintain a written organic management plan.
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