Oregano

Did you know there are several types of Oregano?  I sure did not.  I know of two, Italian and Greek.  However there are others and one may surprise you.


Italian Oregano -   Italian Oregano is an excellent variety with a strong spicy flavor. Most famous in the oregano family, has the nick-name “Pizza Herb.” It is perfect for Italian, Greek, Spanish and Mexican dishes.  It is spicy enough to be delicious in Mexican cuisine, like salsas or chili-flavored dishes, yet mild enough to be the best Oregano variety for Italian and Greek food.  

Greek Oregano -   Greek Oregano has a more cut-leaf appearance.  Greek oregano tends to be the most savory and earthy, while Italian is milder.  Greek Oregano’s flavor is hot and peppery.   Used widely in Italian dishes as well as Mexican.

Mexican Oregano -   Mexican Oregano is used to flavor pork, fish, beans, stews, soups, tacos, salsas, tomato based sauces and as an ingredient in seasoning blends. The flavor is a sharp classic Oregano with citrus notes and a hint of sweetness. This aromatic herb is so strong that a pinch chewed in the mouth causes a mild numbness to the tongue.

Golden Oregano -   Golden Oregano is use in tomato dishes, rice, pasta, sauces, dressings and vinegar.


Marjoram -  Yes this belongs here.  Marjoram a very near relative of Oregano, Marjoram is sweeter and milder than its cousin. Marjoram blends particularly well with meats, tomato, and rice dishes, and is found in French, Italian, and Greek cooking. Try Sweet Marjoram with poultry, mushrooms, egg dishes, potatoes and herbed butters.




Personal Notes:  I have grown both Greek and Italian and what is called Common.  I actually like the Common and Greek varieties better then the Italian.