Table of Contents
- What is Oregano
- How is oregano used in cooking
- What does oregano taste like
- What is the difference between fresh and dried oregano: Which is stronger, fresh or dried oregano?
- How to cook with fresh and dried oregano
- Oregano substitutes – what can I use instead of oregano?
- What is Mexican oregano?
- What is Mexican oregano used for
- Oregano substitutes – what can I use instead of Mexican oregano?
- Oregano Flavour Pairings
- What spices go with oregano?
- Herbs that pair with dried fenugreek leaves (fresh and dried)
- Popular spice blends using dried fenugreek leaves
- Everyday ingredients that pair with Dried Fenugreek Leaves
- Recipes Using Fresh and Dried Oregano Leaves
What is Oregano
Oregano is an aromatic culinary and medicinal herb that belongs to the mint family (Lamiaceae) and is also related to the herb marjoram. Oregano is native to the hills of the Mediterranean countries (namely Greece), Western Asia, and is also cultivated in parts of Mexico and the United States.
How is oregano used in cooking
Oregano can be used fresh or dried, with the dried form being more potent and more readily available. The dried version is added during cooking for flavour and aroma whilst the fresh version is added at the end of cooking or used as a garnish.
What does oregano taste like
Oregano has a strong aromatic smell and taste reminiscent of mint. Its earthy tones are strong and robust, with a subtle bitter and peppery flavor profile.
What is the difference between fresh and dried oregano: Which is stronger, fresh or dried oregano?
Depending on whether fresh or dried oregano is used, the intensity and flavor of the dish will vary:
- Fresh Oregano: Fresh oregano leaves are milder and more delicate, with a slightly greener and brighter flavor. If you are cooking at high heat or slow cooking, adding them during the cooking process will quickly crush their flavor. Therefore, fresh oregano is usually added at the very end of cooking or used as a garnish.
- Dried Oregano: Easily found in supermarkets, spice shops, online stores and markets around the world, dried oregano is more concentrated and potent with a conveniently long shelf life. Dried Oregano is perfect for slow cooking, stewing, or cooking at high temperatures, so it can be added during the cooking process for a more intense flavor result.
How to cook with fresh and dried oregano
Oregano is most compatible with Mediterranean dishes, especially with Greek and Italian cuisine. It is most commonly used in tomato-based dishes, pizza, pasta sauces, beans, roasted and grilled meats, especially chicken and lamb and vegetables such as aubergine, courgette, pumpkin, squash, peppers, corn and cauliflower. It can also be added fresh to salads, used as a garnish on eggs, cheese and dips. Keep scrolling down for recipes using fresh and dried oregano.
Oregano substitutes – what can I use instead of oregano?
The best substitute for oregano is Marjoram.
What is Mexican oregano?
While native oregano is a member of the Lamiaceae (mint) family, Mexican oregano is related to vervain. It is a key ingredient in Mexican and Tex-Mex cuisine and is native to Mexico, Guatemala, and some parts of South America. You may also find it labeled as Mexican sage or Mexican marjoram. In comparison to true oregano, its flavor is lighter, with floral and citrus notes and a hint of anise.
What is Mexican oregano used for
Mexican oregano is used to flavor beans, chili, fried, roasted and grilled meats, fish and vegetables, especially corn and peppers. It is also used in salsa, sauces, and the famous “mole” along with other spices and chiles. A simple and delicious marinade can be made with fresh lemon juice, minced garlic, olive oil and Mexican oregano.
Oregano substitutes – what can I use instead of Mexican oregano?
Like native oregano, the best substitute is Marjoram.
Oregano Flavour Pairings
What spices go with oregano?
Spices that pair with dried fenugreek leaves: nigella seeds, cumin, star anise, mustard seeds, black pepper, bay leaf, cayenne pepper, sweet and smoked paprika, chilli, nutmeg, cinnamon,
Herbs that pair with dried fenugreek leaves (fresh and dried)
Marjoram, basil, parsley, rosemary, tarragon, dill, sage, thyme and coriander.
Popular spice blends using dried fenugreek leaves
Herbs de Provence, Italian spice blends, Za’atar
Everyday ingredients that pair with Dried Fenugreek Leaves
- Oregano + Meat: chicken, turkey, rabbit, lamb, beef
- Oregano + Fish: white fish, salmon, tuna, prawns, anchovies, sardines, octopus, crab
- Oregano + Vegetable: tomatoes, potatoes, sweet potatoes, onions, garlic, fennel, broccoli, cauliflower, beans, celery, cabbage, aubergine, courgette (squash), pumpkin, spinach, red green and yellow peppers (paprika), parsnip, carrots, beetroot, chilli peppers, corn, mushrooms, cucumber, ginger, vegetable root, peas, cucumber, ginger
- Oregano + grains: white beans, black beans, red kidney beans, chickpeas, rice, bulgar, couscous, pearl barley, pasta
- Oregano + Fruit: lemon, lime, peaches, blackberries, raspberries, strawberries, blueberries
- Oregano + Dairy: feta, ricotta, cream cheese, cottage cheese, halloumi, yoghurt, labneh
- Oregano + Nuts: peanuts, cashews, almonds, walnuts, pine nuts
- Oregano + Other: honey, maple syrup, chutney, dried fruits, eggs, pickles, mayonnaise
Recipes Using Fresh and Dried Oregano Leaves
Below is a variation of recipes using oregano leaves, using the dried version during cooking and the fresh leaves as a garnish.
White Bean Confit Tomato and Oregano Dip
Creamy, smooth and easy to make, this bean dip, garnished with juicy tomatoes and fresh oregano, makes an impressive sharing dish or accompaniment to grilled meat, fish or vegetables. White Bean Confit Tomato and Oregano Dip
Roast Chicken with Vermouth and Oregano
This recipe for Roast Chicken with Vermouth and Oregano was created with the festive season in mind, inspired by popular ingredients in Italy, with a good helping of Italian vermouth (and a tipple on the side as you cook). Roast Chicken with Vermouth and Oregano recipe here
Roasted Asparagus Courgette and Feta
Forget hollandaise sauce, asparagus has a new friend – the whole roasted feta block. This perfectly roasted courgette and feta tray bake with dried oregano is finished with a mint and lemon dressing and topped with toasted pine nuts. Roasted Asparagus Courgette and Feta recipe here
Fondue Meatball Sando
Inspired by everyone’s favourite spaghetti meatballs, orgeano flavours them with minced meat, which is then served on crusty bread, with lashes of melting cheese, Italian tomato sauce and more grated Parmesan. Fondue Meatball Sando recipe here
Roast Chicken with Lemon Potatoes and Salsa Verde
This delicious and simple chicken roast is made even better with lemon and oregano potatoes and a zesty fresh Italian herb salsa. Served with salad and a little chilli sauce, it is a refreshing alternative to the classic Sunday roast.. Roast Chicken with Lemon Potatoes and Salsa Verde recipe here
Za’atar Spice Blend
Za’atar is a Middle Eastern spice blend with a history of use dating back to the Middle Ages. Today, a typical za’atar blend consists of cumin, dried thyme, oregano, marjoram, sumac, toasted sesame seeds, and salt. Best used as a garnish, its versatility makes it a convenient flavour enhancer for many dishes. Za’atar Spice Blend recipe here
Pesto Confit Tomato and Burrata Rigatoni
The combination used for this pasta sauce is undoubtedly a classy celebration of some of Italy’s most well-known and beloved ingredients – basil pesto, burrata cheese, oregano, olive oil, caper berries and, of course, tomatoes. Pesto Confit Tomato and Burrata Rigatoni recipe here
Magic Tomato Sauce
Short on time? Then this Magic Tomato Sauce recipe is the answer. Not only for those who love eating more than cooking, but also for chefs and passionate home cooks who just want to enjoy an instant flavour boost from time to time with minimal preparation and effort. Magic Tomato Sauce recipe here
