Oregano is a big part of the Mediterranean diet that has proven health benefits. This herb is high in antioxidants and easy to digest. You will find this herb in a Italian dishes as a versatile flavor enhancer. The aroma of oregano is one of the most recognizable in the culinary world.
Culinarily speaking, oregano has a similar taste to marjoram, sort of earthy and fragrant and pairs well with tomato dishes. Maybe you have noticed most pizza shops have a jar of it on their condiment bar. It is often used along with rosemary, thyme, basil, marjoram and garlic in many Italian dishes.
Oregano is easy to grow with few insect enemies. It is a hardy perennial that needs to be kept trimmed back or can easily take over an herb garden. Fortunately it works well fresh or dried.
Pick this herb fresh as needed or dry and even freeze for later use. If you purchase dried oregano use it promptly it does become less flavorful over time.
I like to use oregano in tomato sauces of course, but it is a member of the mint family like basil. This means it pairs well with lemon for beef, pork and chicken dishes.
Oregano shows up in a lot of spice rubs paired with assorted peppers and garlic. It works just as well in wet marinades and salad dressing. Just remember that a little goes a long way.
Here’s a breakdown of all the good nutrition found in 100 grams of oregano: Dietary fiber- 107% (Percent of RDA) (RDA- Recommended daily allowance).
Carotene-ß- 4112 µg