Oregano
Oregano's name is derived from the Greek words oros (mountain) and ganos (joy), and was revered as a symbol of happiness by the ancient Greeks and Romans. This is a hardy perennial that returns year after year, without much work. Older plants still yield delicious leaves, but their potency decreases once they reach three or four years in age. Oregano is one of those plants that looks beautiful planted within the landscaping or along a path. It is a "garden anchor" that comes back every spring, providing height and dimension within the garden. Oregano also grows well in containers, so if you have limited growing space, it is a great option. It performs well indoors, when given enough light and warmth.
Growing requirements:
Plant in light, well-drained, slightly alkaline soil. Oregano actually grows better in moderately fertile soil, so no fertilization or addition of compost is necessary. Like for most herbs, a rich soil weakens the flavor and aroma. Fertilizing will actually allow the plant to produce an abundance of flavorless foliage. It performs well in part to full sun, but the flavors intensify when it receives a full day of sunshine. Oregano will grow well indoors, but it is important that the plant receives adequate heat and sunshine in order to grow. Don't overwater; water thoroughly only when the soil is dry to the touch. Set plants 8 – 10 inches apart in your garden when they are about 3” high on the average last day of frost. They can grow up to two feet tall and span about 18 inches across. If you are planting in a container, be sure the pot is about 12 inches in diameter as it is a prolific grower.
Oregano is a great companion plant to almost anything, so don't worry about planting it next to something it won't get along with. It is great alongside tomatoes and peppers. Oregano keeps away a tomato's archenemy, aphids, by means of predation: aphids actually love oregano, but oregano also attracts syrphidae (flower flies), which then dine upon the small bugs. Its thick foliage also provides humidity, which supports peppers' growth.
Harvesting:
The leaves should look fresh and be a vibrant green in color, while the stems should be firm. They should be free from dark spots or yellowing. You can harvest oregano once the stems are at least six inches tall. Wait until after the dew has dried in the morning to harvest. The essential oils are highest in concentration in warm mornings. The best flavor is achieved when it is harvested just as flower buds form. Use scissors or shears to remove stems from the plant. Cut back to just above a growth node or set of leaves. This will allow the plant to branch from the cut area and produce more flavorful leaves. Only harvest up to about 1/3 of the plant at a time.
Storage:
Fresh oregano should be stored in the refrigerator wrapped in a slightly damp paper towel. It should be added toward the end of the cooking process since heat can easily cause a loss of its delicate flavor.
It may be frozen, either whole or chopped, in airtight containers. You can also freeze it in ice cube trays covered with either water or stock that can be added when preparing soups or stews.
Dried oregano carries an intensified flavor of its fresh version. You may pull off the tiny leaves and dry them separately in a food dehydrator or dry the entire stem and then crumble off the crisp leaves, or bundle the stems together and hang them to dry in a dark, dry spot. Place a perforated paper bag around the herbs to catch the bits of leaves as they fall and to keep dirt and dust off. Once the leaves are dry and the stems are stiff, remove the leaves by pinching the stem at the bottom and pull up; the leaves will fall off easily. The stems are woody and slightly bitter but you can add them to a fire for amazing herbaceous scent, or use the dried stems in a smoker to add flavor to meat as it cooks. Go through the leaves for bits of chaff and stem before placing them in glass bottles or airtight plastic containers to store. Keep them in a dark, dry location to preserve the most flavor; light and air will degrade the flavor. They will last for about six months with best flavor and quality.
Health benefits:
Serving ideas:
Varieties:
Mediterranean oregano is also known as Greek oregano, Turkish oregano, and European oregano. It works well with Italian dishes, fish, lamb, salads, vegetables, and other dishes with mild flavors.
Mexican oregano is actually most closely related to lemon verbena and has a stronger, more pungent and less sweet flavor than Mediterranean oregano. It works well in spicy, intensely flavored dishes alongside spices like cumin and chili powder.
Growing requirements:
Plant in light, well-drained, slightly alkaline soil. Oregano actually grows better in moderately fertile soil, so no fertilization or addition of compost is necessary. Like for most herbs, a rich soil weakens the flavor and aroma. Fertilizing will actually allow the plant to produce an abundance of flavorless foliage. It performs well in part to full sun, but the flavors intensify when it receives a full day of sunshine. Oregano will grow well indoors, but it is important that the plant receives adequate heat and sunshine in order to grow. Don't overwater; water thoroughly only when the soil is dry to the touch. Set plants 8 – 10 inches apart in your garden when they are about 3” high on the average last day of frost. They can grow up to two feet tall and span about 18 inches across. If you are planting in a container, be sure the pot is about 12 inches in diameter as it is a prolific grower.
Oregano is a great companion plant to almost anything, so don't worry about planting it next to something it won't get along with. It is great alongside tomatoes and peppers. Oregano keeps away a tomato's archenemy, aphids, by means of predation: aphids actually love oregano, but oregano also attracts syrphidae (flower flies), which then dine upon the small bugs. Its thick foliage also provides humidity, which supports peppers' growth.
Harvesting:
The leaves should look fresh and be a vibrant green in color, while the stems should be firm. They should be free from dark spots or yellowing. You can harvest oregano once the stems are at least six inches tall. Wait until after the dew has dried in the morning to harvest. The essential oils are highest in concentration in warm mornings. The best flavor is achieved when it is harvested just as flower buds form. Use scissors or shears to remove stems from the plant. Cut back to just above a growth node or set of leaves. This will allow the plant to branch from the cut area and produce more flavorful leaves. Only harvest up to about 1/3 of the plant at a time.
Storage:
Fresh oregano should be stored in the refrigerator wrapped in a slightly damp paper towel. It should be added toward the end of the cooking process since heat can easily cause a loss of its delicate flavor.
It may be frozen, either whole or chopped, in airtight containers. You can also freeze it in ice cube trays covered with either water or stock that can be added when preparing soups or stews.
Dried oregano carries an intensified flavor of its fresh version. You may pull off the tiny leaves and dry them separately in a food dehydrator or dry the entire stem and then crumble off the crisp leaves, or bundle the stems together and hang them to dry in a dark, dry spot. Place a perforated paper bag around the herbs to catch the bits of leaves as they fall and to keep dirt and dust off. Once the leaves are dry and the stems are stiff, remove the leaves by pinching the stem at the bottom and pull up; the leaves will fall off easily. The stems are woody and slightly bitter but you can add them to a fire for amazing herbaceous scent, or use the dried stems in a smoker to add flavor to meat as it cooks. Go through the leaves for bits of chaff and stem before placing them in glass bottles or airtight plastic containers to store. Keep them in a dark, dry location to preserve the most flavor; light and air will degrade the flavor. They will last for about six months with best flavor and quality.
Health benefits:
- Applied topically to help treat a number of skin conditions, such as acne and dandruff
- Rich source of vitamin K, an important vitamin which promotes bone growth, the maintenance of bone density, and the production of blood clotting proteins
- Also a rich source of dietary antioxidants, which help protect your cells against the effects of free radicals and improve your ability to fight infection
- Contains vitamins A, B6, C, and E, fiber, folate, iron, magnesium, iron, calcium, omega fatty acids, manganese, potassium and typtophan
- Antibacterial properties – oregano oil is a powerful antimicrobial; essential oils from oregano may kill the foodborne pathogen Listeria and the superbug MRSA, making it a useful addition to hand soaps and disinfectants
- Anti-inflammatory properties – an active ingredient in oregano, known as beta-caryophyllin, may possibly be of use against disorders such as osteoporosis and arteriosclerosis
- The components in oregano may help slow down or prevent the progression of breast cancer, and have also been evaluated for anti-cancer property in prostate, skin, leukemia and colon cancer with promising results
- Can be used to treat colds, bronchitis, respiratory tract disorders, allergies, gastrointestinal disorders, bloating, urinary tract disorders, heart conditions, muscle pain, toothache, headaches, earache, menstrual cramps, fatigue, intestinal parasites
- Can be used to repel insects
Serving ideas:
- Sprinkled on pizza or homemade garlic bread
- Sautéed with mushrooms and onions
- Add a few sprigs of fresh oregano to a container of olive oil to infuse the oil with the essence of the herb
- Try adding to your salad dressings, vegetables or egg omelets and frittatas
- Adding to meat prior to cooking in combination with cloves, cinnamon, rosemary, ginger, black pepper, paprika and garlic powder may help reduce the toxic compounds created during the cooking process. Mix the dry spices together and rub them onto the meat before you quickly sear it, or add them to a marinade
Varieties:
Mediterranean oregano is also known as Greek oregano, Turkish oregano, and European oregano. It works well with Italian dishes, fish, lamb, salads, vegetables, and other dishes with mild flavors.
Mexican oregano is actually most closely related to lemon verbena and has a stronger, more pungent and less sweet flavor than Mediterranean oregano. It works well in spicy, intensely flavored dishes alongside spices like cumin and chili powder.