The term "oregano" refers more to its pizza-like flavor than to a specific plant. Even expert botanists disagree about which herbs may be called oregano. The oregano bought commercially, whether at a nursery or a grocery store, is most likely wild marjoram. This herb usually has pink flowers - the flowers of true Greek or Turkish oregano are usually white - and marjoram's aroma is mild and musky compared with Greek oregano's spicy, balsamic smell.
To complicate the issue, all marjorams are oreganos - the genus name for both is origanum - but all oreganos are not marjorams. In addition there are Italian oregano, which is sweet marjoram, and pot marjoram, which is Cretan oregano. Mexican oregano is not oregano at all, it is a verbena, but it smells like oregano because of the presence of one essential oil - carvacrol - that gives oregano its pungent, almost tar-like fragrance. All oreganos are members of the mint family.
If you want to ensure you're buying true Greek or Turkish oregano, buy the plant not the seed and let your nose be your guide.
In your garden, true oregano is a perennial, hardy to zone 5. It likes well-drained, slightly alkaline soil and full sun. Nutritionally, oregano contains vitamin A (beta-carotene), niacin, phosphorus, potassium, iron, calcium and traces of zinc.
The word "oregano" comes from the Greek words Oros, meaning mountain, and ganos, meaning joy. The Greeks used to crown newly weds with the herb, but they also used to adorn graves with it.
Pliny, the Roman administrator and encyclopedic writer who perished in the eruption of Vesuvius, advocated oregano for scorpion and spider bites. Herbalists champion its antibacterial, antiviral and perspiration provoking qualities to treat headaches and to clear lungs and bronchial passages clogged by bacterial or viral infection. It is used in bath preparations to relieve stiff and aching joints. Oregano has also been traditionally recommended to initiate menstruation and to relieve its symptoms.
In the realm of magic, oregano, burnt as incense or drunk as a tea, is supposed to help one forego and forget a former lover.
As with all essential oils, oregano oil should not be taken internally and should not be applied topically unless diluted with a carrier oil. Even then its direct application may cause skin irritation in sensitive people.
Oregano is famous for enhancing the flavor of tomato-based dishes such as pizza and pasta sauces. It is also superb with chicken. Here are two chicken recipes featuring the herb:
Mediterranean Chicken
· 2 skinless, boneless chicken breasts
· 2 cloves of garlic
· 1 tsp. of fresh oregano, or ½ tsp. of dried
· 1½ tsp. balsamic vinegar
· 1½ tsp. extra virgin olive oil
· ¼ cup pitted prunes
· 3 or 4 large, chopped, marinated, pitted green olives (optional)
· 2 tsp. capers
· 1bay leaf
· ½ cup white wine
· ½ cup fresh cilantro chopped
· Salt and pepper to taste.
Combine all ingredients in a covered bowl and marinate overnight. Preheat the oven to 350F. Arrange the chicken in a single layer in a shallow baking pan and cover with the marinade. Bake until the chicken is well cooked - about one hour, basting continually. Serve with rice, your choice of vegetable and some fresh cilantro as a garnish. Increase ingredients proportionately for a dinner of more than two.
Greek Chicken Soup
· 4 cups of chicken or vegetable stock
· 2 boneless, skinless chicken breasts
· ½ cup of cooked rice (I prefer organic long grain brown rice)
· 2 eggs
· Juice of 1 lemon
· ¼ tsp. dried oregano or half tsp. of fresh
· Sprinkling of fresh chopped parsley
Poach the chicken breasts in the stock for 15 minutes until just cooked through. Remove the chicken, shred it and place it back into the stock along with the cooked rice and the oregano. Bring the stock back to simmer. Beat the eggs with the lemon juice and then slowly whisk the egg mixture into the stock until the soup is nicely thickened, stirring continuously. Bring back to simmer before serving. Season with salt and pepper to taste and garnish with the parsley. This makes a hearty meal-sized serving for two or a first course for four.
Oregano also can notably enhance the flavor of vegetarian dishes. The following polenta recipe makes a nutritious and easy vegetarian meal, but it can also serve as an accompaniment to a meat or fish dish:
Polenta with Oregano
· 3 cups of spring or bottled water
· 1 cup of milk (or milk substitute such as nut or coconut milk)
· 1 Tbsp. of butter
· 1 tsp. of sea salt
· Pinch of cayenne pepper
· 1 clove of garlic, minced
· 1 cup of polenta
· ½ red pepper, very finely diced
· ½ orange pepper, very finely diced
· ¼ cup of finely chopped broccoli, lightly steamed
· ½ cup of freshly grated Romano or Parmesan cheese
· 1½ Tbsp. of fresh oregano, finely chopped
Bring the milk, water, butter, salt, cayenne & garlic to a boil in a pot and slowly add the polenta in a slow stream, stirring continually. Reduce the heat to a simmer and continue to stir until the moisture is absorbed and the mixture has a creamy consistency, about eight to 10 minutes. Add the vegetables and cheese and continue to cook and stir for another couple of minutes. Then thoroughly blend the oregano into the mix. When it is evenly distributed, pour the polenta into a glass pie plate and allow to cool. It may be served cool or re-heated. Cut into wedges prior to serving.
Bruce Burnett is an award-winning writer, a chartered herbalist and author of HerbWise: growing cooking wellbeing.
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