Oregano is a small, woody herb in the mint family that grows wild on the dry, sunny hillsides around the Mediterranean. The name comes from Greek and is usually translated as “joy of the mountain”. In Italy it is the herb of the south, and in Greece it is on almost every table.
It tastes warm, earthy and a little peppery, with a slightly bitter edge. Unlike most herbs, oregano is often better dried than fresh: drying makes the flavour deeper and stronger. That is why it is the dried oregano that goes on top of a pizza, into a slow tomato sauce, over a Greek salad and into marinades for grilled lamb, chicken and vegetables.
In your kitchenA pinch over the pizza, and the kitchen smells like an Italian summer evening.
How to use it
Crush it between your fingers
Rub dried oregano between your palms as you add it. It wakes up the oils and the scent.
Dried early, fresh late
Dried oregano can simmer with a tomato sauce from the start. Fresh leaves are milder and go in at the end, or over a salad.
Use a light hand
It is a strong herb. Half a teaspoon of dried oregano is often enough for a sauce for four, and too much tastes bitter.
Keep it dark and dry
Store dried oregano in a closed jar away from light and heat, and replace it when it no longer smells. A pot of fresh oregano thrives in a sunny window.