£1.30 – £8.50
Dried Organic Oregano
Product of: Turkey
Nett Weight: 25g / 100g / 250g / 500g
If you mention spaghetti sauce or pizza the culinary mind turns to oregano as a logical companion. Another name for oregano is wild marjoram. Available as dried whole leaves. The Mexican variety is most widely used in the West. Mexican oregano is most often employed as an ingredient in chilli powder. Oregano is stronger and heavier in aroma and flavour than marjoram.
Throughout most of history, it was likely a herb used for its medicinal properties rather in the kitchen. Originally found in Europe and Central Asia. Its name is said to originate from two Greek words, one that means mountain and the other meant joy hence became known as “The delight of the mountains”. It was used by Swedish mountain peasants in their ale to give it a more intoxicating quality and prevent the ale from turning sour: Another historical fact is that it was rumoured Oregon received its name from Spanish who discovered a small oregano-like aromatic herb growing near the state’s coast.
The Greek is the most popular oregano for cooking because of its strong flavour and aromatic leaves. Add it to Italian dishes, fish, shellfish, eggs, fresh and cooked tomato dishes, vegetables, beans, and marinades, tomato juice, pizzas and other pasta, spaghetti, macaroni, and noodles. It also enhances lamb, beef, soups, cheese, zucchini and salads. Oregano is a herb, particularly important and Italian cooking. If you are looking for the dried form of the herb always buy the Italian version. It is used extensively in Mexican chilli powders and is a part of the flavouring of chilli beans. Oregano is used in many strongly flavoured dishes. Use them fresh or dried in the same food you would use marjoram or thyme. Italian, Greek, and Mexican cooks often use it liberally in spaghetti sauce, grilled meats, and hearty stews. Oregano’s potent flavour can easily overpower the flavour of other foods so it’s best to use it sparingly at first. Oregano is almost always used in cooked dishes, as it has a somewhat biting quality when used fresh.
“How long do dried herbs last?”
Depends on both the type of herb and the conditions under which they are stored. Correctly dried and stored herbs, do not actually spoil. But over time, they will lose their potency, aroma and flavour.
As a general rule, whole dried herbs (not been ground) will last much longer than ground and can last for 1 to 3 years. It is also never a bad idea to freeze any spare herbs, try to remove as much air as possible and make sure it is kept sealed in the freezer to avoid moisture.
Here are some tips for maximising the shelf life of your herbs:
• Store in an airtight container.
• Store in a cool, dark cupboard.
• Store away from direct heat or sunlight.
• Keep lid tightly closed when not in use.