True Greek oregano, which has the authentic taste that is
used in dishes calling for oregano is sometime elusive.
You need to grow Origanum vulgare subspecies hirtum
(Origanum heracleoticum) which has small white flowers.
It's important to ask question if something is simply labeled
"oregano". Beware of descriptions that emphasize scent and
ornamental use but don't discuss flavor. If the flowers are
pinkish in color then chances are you have wild marjoram.
Over the years I've tried to grow Greek oregano and always
ended up with the wild marjoram. The flowers are wonderful
for wreaths and arrangements but the flavor is not the same.
By the way, if you let it flower, harvest them all, or the seed
will spread and you'll have an over abundance of the herb.
Though it's not as flavorful, I don't waste it. I use it in herbal
vinegars, salts and crafts. I tried an variegated oregano this
year, which is pretty, but again, lacking the flavor.
Two other interesting plants that are often labeled oregano
can be used in recipes as well.
Mexican Oregano-Lippia graveolens is often labeled as an
oregano, though it's not. It's a tender perennial and will not
survive most winters. There are also several other plants
labeled Mexican oregano, which are not actually in the oregano
family. Pinch leaves and go with your nose if you want to try
one of these.
Cuban oregano, which is Coleus ambionicus botanically, has
thick, fleshy leaves and is similar to a spicy version of oregano.
By now, regardless of the variety you are growing, you should
have plenty of oregano to harvest. You can cut it down to the
lowest set of leaves and dry bunches in a dry, airy location out
of the sun. Cut off any blemished or yellowed leaves. When dry,
store in bottles away from heat and light. Remember, oregano
needs a lot of sun and a dry location, so don't over water.
Some cooks say you can interchange oregano and marjoram,
some have uses for each. I use what I have on hand.
Oregano can be used fresh with sautéed zucchini and onions,
or is a welcome addition along with cilantro to black beans.
For a simple elegant appetizer, carefully grill thick slices of
provolone cheese that have been sprinkled with oregano.
When the cheese is warmed and starts to melt spread on
crusty fresh bread with a butter knife. Add oregano to your
fresh salsa recipes, or any Mexican dishes as well as
Italian recipes. The leaves can be dried on the stem
and crumbled into jars, or frozen in individual bags, then
used as fresh.
One oregano plant that is put in full sun, fairly dry soil and
harvested frequently will supply all that you need. It does
grow quickly and spread, but that will allow you to pot up
some oregano for your windowsill and for your friends!
Tomatoes With Feta and Oregano
Ingredients:
4 firm-ripe tomatoes, sliced 1/2 inch thick
1/4 cup olive oil
Salt and ground black pepper
2 Tablespoon fresh oregano leaves
1 cup crumbled feta cheese
Preheat broiler. Lightly oil a baking sheet and place tomato
slices in a single layer. Drizzle slices with oil and season
with salt and pepper. Top with oregano leaves and feta.
Place tomatoes under the broiler and cook until they soften
a bit and the cheese is lightly browned, 3 to 4 minutes.
Serve immediately. Serves 4.
Potato Wedges With Oregano-Garlic Butter
Ingredients:
3 large baking potatoes
3 tbsp. olive oil
Oregano-Garlic Butter:
5 tbsp. butter
2 garlic cloves, minced
2 tsp. fresh oregano, chopped
salt and pepper
Cook potatoes in boiling water for 20 minutes. Cool and
drain. Brush potatoes with olive oil. Set aside and make
the butter by melting in a pan over low heat. When the
butter foams, add garlic and oregano. Cook uncovered
for 5 minutes. Remove from heat and pour butter over the
potato slices. Season with salt and pepper. NOTE: I scrub
potatoes and leave the skin on, but you can remove skins.
Swiss Chard with Garlic and Oregano
Ingredients:
10 cups coarsely chopped Swiss Chard
1 teaspoon olive oil
1 garlic clove, minced
2 tsp. chopped fresh oregano or 1/4 teaspoon dried
black pepper
2 tsp. red wine vinegar
Rinse chard with cold water, drain well. Heat oil in a large
nonstick skillet over medium-high heat. Add garlic, and
sauté 1 minute or until slightly golden. Add chard. Cover
and cook 1 minute or until chard begins to wilt. Stir in the
oregano and season with pepper. Cover and cook 5 minutes
or until tender, stirring occasionally. Remove from heat, stir in
vinegar. Makes about 2 servings
Chicken Soulvaki
Ingredients:
1/2 cup olive oil
1/4 cup herb vinegar (or wine vinegar)
1/4 cup red wine
1 tsp. minced garlic
2 tablespoon fresh, minced oregano
3 whole boneless chicken breasts, cut into 1" cubes
Combine all ingredients except chicken in a glass baking
dish, or a resealable plastic bag. Add chicken and marinate
for at least 3 hours. Remove from marinade and thread
the chicken on skewers. Bring marinade just to a boil in
a saucepan. Place chicken on grill and brush with marinade
as you turn the skewers. Grill for a total of about 15 minutes
or until the chicken is no longer pink. Serve with a salad and
pita bread. NOTES: You can also thread the chicken along
with cherry tomatoes, peppers and mushrooms if you wish.
Roasted Greek Chicken
Ingredients:
2 1/2 to 3 pound chicken, cut in pieces
4 to 5 medium potatoes
Salt and pepper, to taste
1/4 cup olive oil
1/4 cup butter or margarine, melted
Juice of one lemon
2 Tbsp. dried oregano or 3-4 Tbsp. fresh, minced
Preheat oven to 350°F. Wash chicken and pat dry. Cube
the potatoes into 1-inch pieces. Place the chicken and
potatoes in a roasting pan; salt and pepper to season.
Mix together the oil and butter, then add lemon juice.
Baste chicken and potatoes with this mixture. Sprinkle
lightly with oregano. Pour remaining lemon-butter in pan.
Cover pan securely with foil. Bake at 350°F for 1-1/2 hours.
Do not uncover during this time. Increase temperature to
400°F and remove foil from pan. Bake another 15 minutes
or until chicken and potatoes are golden brown. Serves 4.
Lemon Oregano Chicken
Ingredients:
2 cloves garlic finely chopped
1/3 cup oil
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
1/4 cup fresh chopped oregano
1 tablespoon chopped flat-leaf parsley
1/4 tsp. salt
1/4 tsp. black pepper
1/2 dry white wine, (can substitute water)
2 pounds skinless, boneless chicken breast
Combine garlic, oil, zest and juice, oregano,
parsley,salt, pepper and wine or water in a
13x9x2 baking dish. Place chicken in pan.
Turn to coat several times, cover and refrigerate
for at least 1 hour. Remove from marinade,
and grill or broil about 4 inches from the heat.
Turn frequently until cooked through and no
longer pink. Serves 4-6
More savory marinade recipes:
http://oldfashionedliving.com/marinades.html
About the author:
Brenda Hyde is an avid gardener,
freelance writer, mom and wife. She is also editor of seven
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