vaguely defined as an Italian herb, though its primary culinary usage is in Italian and Mediterranean cooking. Oregano is employed in a wide assortment of Italian dishes from burgers to pasta.
Also known as marjoram and Mediterranean parsley, oregano is a perennial herb with shiny, green leaves that adorn the herb garden. For best results, plant oregano in assistance with the vegetables planted in the herb garden, as it does not do well when infected with root rot. It will thrive either in sunlight or partial shade.
The plants are best cultivated in light, well drained soil that has been enriched with organic compost. It is a frost resistant herb that will germinate readily in cold climates, but growth can be stunted by frosts and creates poor flavor and aroma in the herb.
Oregano is generally propagated by seeds sown in trays or pots, or by replanting the parts of a previous crop. The parts of the plant that are plucked for use in cooking are the parts called the roots. For optimum flavour, harvest the roots before they have flowered. The roots, after flowering, should be left on the plant to dry naturally.
If the roots are kept on the plant till they are dry, they will mart a lot of the flavour. To dry them hanging, tie a large sprig in a bundle. Hang the bundle upside down in a cool, dry place out of the sun. Another method of drying Oregano is to put the bunches upside down in a tray filled with pebbles, and sand. You can use a vacuum cleaner to remove some of the dust. Once the oregano has dried, you can now crumble the leaves and store them in airtight containers.
Over the centuries, Oregano has evolved into a vast variety of culinary uses, from a cheroots used in sauces, to a seasoning used in breads and pastries, to a radish eaten as a vegetable, and even a caraway seed used in Italian and Dutch cuisine.
While oregano is most well known for its culinary uses, it is also used for its medicinal properties. It has transiting roots, which means it could be used as an herb for diuretic purposes.
In traditional Chinese medicine, it is used for respiratory difficulties such as bronchitis, as well as stomach problems such as vomiting, diarrhea and flatulence. It is also used to treat fever, ringsworm and spasmodic hacking.
Oregano is part of the mint family and has a strong peppery flavor. Over the years, it has become known for enhancing the flavor of many Italian dishes. It is used in meat dishes such as marinades. It is usually added in the water used in cooking oregano and basil.
Growing Oregano
Oregano grows best in warm climates as it does not grow well in cold weather. It is native to Mediterranean, and Central Asia regions. Oregano requires four to six hours of direct sunlight and moist, well-drained soil.
Oregano is propagated by seeds and transplanted into a healthy plant bed. It can also be grown from cuttings. The germination rates of Oregano are slightly lower than most herbs. It does not compete with weeds or compete with other plants well. Therefore, it has a good chance for surviving.
Oregano has a moderate to high water holding capacity. It needs adequate drainage. Oregano can be grown as a drip irrigation irrigator. Because it has a thin root system, it is best not to plant it in raised beds or low-lying areas.
Fertilizer yields lower results than oregano would if planted for reasons of its own, including anti-cancer, anti-fungal and anti-viral properties.
Types of Oregano
Thyme is similar to oregano in the sense that it is a major ingredient in Italian and Spanish dishes along with Basil, parsley and Rosemary.
Thyme grows best in a fairly well-drained and moist soil rich in organic matter. It flowers and has a lovely, aromatic flavor, however it is fragile and somewhataddy at the stem end. It is most used as an additive in Italian and French dishes.
Thyme Fragrance
The fragrance of thyme, mignonettes and oregano is generally released at a much lower level than that of oregano. It may be boggy, have a somewhat onion-like flavor, a peppery and pungent aroma or a sour, pungent flavor.
Growing Oregano
Oregano grows best in a fairly rich moist soil. It prefers plenty of sun light and the border away from the sea.
