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The CRYPT Mag

The Magic of Herbs in Cooking

magicherbs


GREEK OREGANO (Origanum vulgare hirtum):


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Greek Oregano has a strong flavour, but it doesn't hold up well to prolonged cooking, especially when used fresh.   Harvest fresh leaves right before use.   Wash and pat dry.  If you are harvesting several hours ahead of time, wash, dry, wrap in dry paper towels, and refrigerate.  They will keep a few hours this way.   Or, whole stems can be placed in a glass or--even better--an attractive vase of water.   This is a fun way to prepare for a meal.   Pick several kinds of cooking herbs and make a culinary bouquet.  Aromatic sprigs of Rosemary, Greek Oregano, Winter Savory, and Basil waiting close by the stove will make both the creative and digestive juices flow.   Greek Oregano chopped and mixed with garlic, salt, and olive oil makes a great marinade for pork, beef, or roasted potatoes.  Add a little Rosemary to the marinade and use it on poultry.   Or use fresh leaves as a topping for homemade pizza  (this is the way Greek Oregano was first used for pizza, not as ingredient in the sauce).

Dried Greek Oregano is a great way to get through the winter blues.  It can be used for herbal marinades or can be added near the end of cooking to any tomato based sauce, sauté, stir fry, or egg dish.  Try a sprinkle of dried Greek Oregano on your next grilled cheese sandwich.  Fresh or dried Oregano can also be combined with other herbs to make a herb crusting mix for pork chops, tenderloins, or chicken breasts.  When substituting dried herbs for fresh herbs, one tablespoon of fresh herbs equals about one teaspoon of dried herbs.  Small amounts of Greek Oregano can be dried any time.  Usually just laying the clippings left over from dinner's harvest in a ceramic bowl will do the trick.  But to harvest for winter use, it is easiest to dry all that will be needed at one time.  Four to six weeks before the first frost, cut the herb back to about three inches above the ground  Allow the plant to regrow and then, before frost, cut long stems  (6 to 8 inches),  tie in small groups, and hang out of sunlight in a warm room.  Check often and, when crispy dry, store whole stems in glass jars in a dark cupboard or pantry.  Leaving the leaves on the stems will preserve more flavour than stripping the leaves and grinding them into a powder.  Greek Oregano can also be pureed with a bit of olive oil and frozen.  Freeze flat in pint size zip lock bags.  Because the olive oil doesn't freeze, sections of this frozen pesto can be easily broken off and used.

Hardy from Zone 5, Greek Oregano, like most herbs, prefers six hours of sun each day to fully develop its mouth watering flavours.   In hot summer areas, afternoon shade can cut down on watering and stress to the plant.  And mulching is always a good practice to improve the soil and help keep root zone temperatures moderate.   Any stress a plant goes through, such as parching and watering and parching and watering, will invite insects and disease.  Greek Oregano may prove difficult to grow in areas of heat and humidity or excessive winter rain.   Humidity can be dealt with somewhat by planting in raised beds or containers and by giving the plants plenty of space between them for air to circulate.   Well drained soil will help during periods of excessive rain.   Raised beds filled with organic topsoil and compost are good for this also.  Anywhere puddles form after a rain is probably not a great place for Greek Oregano. 





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