Oregano: the versatile herb

Oregano [in Hindi-Ajwain leaves, Sathra, Mirzanjosh] is often confused with marjoram. It is a warm aromatic herb coming from the mint family. It can also be grown at home.

We know little about this secretive herb, as most of us have tasted this herb only as a pizza sprinkler. Let us discover some fascinating facts about this herb. Oregano is more popularly used in its dried form, as its flavour becomes stronger after drying.

Savour the flavour

Fresh oregano leaves have culinary uses as well, particularly in Greek and Italian cuisine. Being more flavourful, the dried form of the herb, however, gains all the popularity. Many people think that oregano is used only as pizzas seasoning, but this wonderful herb can add flavour to many different recipes.

Some of them include:

• Tomato sauce and barbeque sauce
• Salad dressings
• Stews
• Soups
• Meat preparations
• Mexican dishes
• Stir fried vegetables
• Smoked fish and baked shrimp
• Egg preparations [Try a variation of an omelette with oregano, pepper, capsicum, onion, spinach and cheese]
• Oregano dosa [Try a variation of masala dosa with filling made from red pepper, cheese, oregano leaves and garlic]
• Baked products like garlic bread and buns
• Rice preparations [Try making rice with corn, capsicum, onion, basil, grated cheese, spiced with oregano and red pepper]
• Pasta preparations
• Sandwiches
• Herbal tea
• Oregano oil is also used in alcoholic beverages.

Friendly neighbours

Oregano combines well when coupled with cheese, mushrooms, olives, olive oil [add a few sprigs of fresh oregano in the container of olive oil, this will add some flavour in the oil], basil [tulsi leaves], garlic, parsley and vegetables like beans, capsicum, cabbage, tomatoes, potatoes and onions. Oregano also goes well with eggplant [baingan]. Try marinating eggplant slices with salt, olive oil, vinegar, garlic and oregano. Bake it for 30 minutes to get crispy oregano-flavoured eggplant slices.

Cooking tips

• Add oregano towards the end of cooking to retain its delicate flavour and aroma.
• Add oregano in moderation; adding excess will make the dish bitter.
• When using dried oregano, crush it in the palm of your hand before adding to the food to release the flavour.
• If you want to use the leaves only for flavouring in stews or soups, tie few sprigs of oregano in a muslin cloth and dip the pouch in the pot while boiling soup or stew. Remove the pouch before serving.

Tip: Fresh oregano leaves [not separated from stalk] can be stored for three days, refrigerated in zip lock containers. Dried oregano can be stored in a tightly sealed container in a cool dark place up to six months.

Healing properties