ABOUT OREGANO

Oregano is a vibrant herb with origins in the Mediterranean, specifically Greece, where it’s grown along rocky shores and mountains for over 5,000 years and, from there, spread to Western Asia and the Americas. Across the globe it’s been used to season a variety of dishes and sauces, as well as for medicine. It has a fragrant earthy, citrus, and slightly bitter flavor, that holds up well in dishes that require long cooking times as well as to finish off a meal with a garnish.

COOKING & STORAGE

Edible parts: Leaves, stems, and flowers
Medicine and Nutrients: As a healing plant ally, oregano offers antibacterial, anti-fungal, antioxidant and anti-inflammatory properties making this a go-to medicine for immune and digestive system support.
Storing and Shelf Stability:
- Fresh oregano should be used quickly. It can be stored in a plastic bag in the refrigerator for up to three days. If you place a slightly damp paper towel in the bag with the oregano and leave some air in the bag, it may extend the life up to one week.
- You can also preserve the healing properties and delicious flavor of oregano by drying the herb. To dry, lay a single layer of herbs over a brown paper bag or paper towel and place is a warm, dry and dark place until dry to the touch (about a week). You can also hang bunches of oregano to dry but keep out of direct sunlight.
Ways to Prepare: Oregano can be consumed raw in salads, garnishes, or dressings; as well as cooked in sauces, soups, and marinades for fruit, vegetable, or meat dishes.

RECIPES

Homemade Marinara Sauce (Jessica In The Kitchen)
Oregano Spice Blend (for marinades, pizza, or whatever you like) (Indian Veggie Delight)
Lemon Oregano Pesto (This is How I Cook)
Oaxacan Chicken with Oregano and Garlic (Pati Jinich)
Mushroom Carnitas Tacos (Sweet Potato Soul)
Greek Chickpea Soup (Real Greek Recipes)

Authored and compiled by Maya Marie of Deep Routes, Ayllen Kocher, and Amara Ullauri