Oregano: 2005 Herb of the Year

Oregano may be the most popular and well known herb in America today. However this was not always the case. It was virtually unknown in this country before World War II. Then came pizza. And the rest is history.

Parsley may be on our plates, but oregano has found a place in our hearts. Pizza and pastas may be Mediterranean dishes, yet many American restaurants count them as a must on their menus. And oregano is essential to the tomato and cheese based sauces prevalent in this cuisine.

Folklore tells that oregano had magical but pragmatic properties; repelling snakes, easing toothache, banishing sadness and foretelling future spouses. Today it is simply appreciated for its pleasant aroma and compelling taste.

Cooks will tell you that Greek oregano is the best. Greek oregano has a fuzzy, dark green almost black leaf and a pronounced pungency. Some books will say to harvest leaves before it blooms. I snip it whenever I please without any sacrifice in quality, taking care not to strip the plant before winter.

Oregano is one of the herbs I like dried as well as fresh. Dry the leaves whole, crumbling them into dishes later. For a finer texture, grind the dried leaves with a mortar and pestle.

If you haven’t used oregano in anything beyond spaghetti sauce, start out simple. Use oregano with melted butter and a little lemon juice when roasting a chicken. I have a friend who makes oregano pesto then adds butter to make a spread for garlic bread. It is heavenly.

Oregano grows like other Mediterranean herbs, liking well-drained soil and full sun. A little afternoon shade is fine. Be careful with mulch, it will rot with too much moisture at its crown.

Don’t forget oregano as a decorative plant. Oregano makes a great groundcover. Oregano “Rossenkuppel” features dark pink flowers with purple contrasting calyxes. It partners perfectly with fountain grasses for a water-wise but stylish combination.

Such a versatile herb surely deserves a try!