The typical aroma
Oregano contains numerous essential oils and phenols, which are responsible for the strong, tangy taste of the herb. They are also said to have an antibacterial effect, which makes oregano a valuable medicinal herb.
also read
- Uses of boarwood in the kitchen and as a medicinal herb
- Summertime is harvest time for the aromatic oregano
- Herbal profile of oregano
Oregano - the spice of the south
The strong aroma of oregano goes well with all herbs and spices used in Mediterranean cuisine. Dost, as oregano is also known, is the ultimate pizza spice. Oregano gives many Mediterranean dishes such as tomato sauce or mussaka their unmistakable aroma. However, it not only fits into summer dishes, but also gives a hearty potato stew an interesting note.
Throughout the summer you can season these dishes with the freshly plucked leaves and flowers of oregano. Add the herb to the dishes at least fifteen minutes before the end of the cooking time.
Process fresh oregano
Freshly harvested oregano tastes a bit milder than dried and conjures up a pleasant note in the dishes. The aromatic, edible flowers are a pretty decoration of Mediterranean dishes. They can be consumed without hesitation.
Shelf life
You can store freshly cut oregano in the refrigerator for a few days in a plastic container or a plastic bag. Like many other herbs, it can also be Freeze oregano.
Dry the oregano
Oregano is one of the few herbs whose aroma intensifies through drying. The best time to process oregano this way is this during or shortly after flowering, as the dost tastes the most intense then.
Whole branches of the herb are always dried, loosely tied together and hung upside down. Then shake the leaves and flowers off the stems and store the oregano in tightly fitting containers in a dark place.
Tips & Tricks
Oregano is an excellent remedy for common colds. A tea infusion or a bath with dost has an expectorant effect, promotes expectoration and relieves annoying coughing.
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