9 Jan 2008


oregano seco y fresco

As I comment I am starting a series about herbs. I begin with oregano.

The most widely-used herbs worldwide, so it's hard to imagine anyone not having tried it. However, oregano was virtually unused in America until returning World War II soldiers heightened the popularity of pizza. Yet oregano to one person may be something completely different to another, as it is easily confused with its close relative, marjoram.

Common oregano is botanically known as Origanum vulgare, Greek for "joy of the mountains," and it can be found growing wild on mountainsides of Greece and other Mediterranean countries where it is an herb of choice.

The oregano plant is a perennial which grows up to two feet tall and with tiny leaves which lend a pungent aroma and strong flavor to a variety of savory foods. When in bloom, the plant sports pink or pale purple flowers, which are also edible. Oregano is one of the few herbs at are stronger flavor when dried than when fresh. The leaves can be dried on the stem and crumbled into jars, or frozen in individual bags, then used as fresh. If you choose buy an oregano plant that is put in full sun, fairly dry soil and harvested frequently will supply all that you need. It grow quickly

Commercially, oregano's biggest market is in perfumes and therapeutic industry. Is also good digestive if drink as an infusion. And is antibacterial, anti-inflammatory, antioxidant and anti viral

Here in Argentine one of the most popular entries or accompanied for the barbecue is
Provoleta al oreganato.
Or made a simple elegant appetizer, carefully grill thick slices of provolone cheese that has been sprinkled with oregano. When the cheese is warmed and starts to melt spread on crusty fresh bread with a butter knife.

Simple but really delicious, if you like cheese you must try

Slices of provolone cheese

Chopped oregano

Olive oil

Lemon and pepper

Cut the provolone in medium slices, paint with olive oil and squeeze a quarter of lemon

and drop the juice over the cheese, sprinkle with dry and fresh oregano

Put in a same size iron fry pan, if you don’t have use a small ramequin pan

Put over the grill barbecue and when starts to melt and became gold serve immediately, and sprinkle with fresh oregano


JennDZ - The Leftover Queen said...

That sounds great, Sylvia! I love oregano. It is definately my favorite of the herbs, I love that it is called Joy Of The Mountain. So wonderful. It is funny, but I really don't lke marjoram AT ALL. It has been years since I have even tried it. But I love oregano. Weird, huh?

That cheese looks so GOOD.

Peter M said...

Sylvia, As a Greek - I don't think there's a day that passes without the use of oregano.

I bow to the King of Herbs, Oregano!

Sylvia said...
This comment has been removed by the author.
Sylvia said...

Yeah Jen, pretty poetic and is not so weird at all.. I don´t like marjoram and love oregano. And the provoleta is something that you must try

Peter I agree,I am not Greek but I use a lot.

Kevin said...

Cheese fried in oil with lemon and oregano on toast sounds really tasty. Great photo!

Cynthia said...

Sylvia, I love the new look!

We get a lot of fresh oregano here but we call it another name: marjoram. Looking forward to more in the series.

Anonymous said...

Hi Sylvia! I like to plant oregano on my garden paths. When you brush against it as you walk by it smells so good :)

Sylvia said...

Thank you Kevin , and it is so tasty

Cynthia, marjoram and oregano are not the same herb, they are relatives.

That´s right Maryann...mainly in warm evenings

Anonymous said...

I like origano a lot... The new look of your blog is really nice!

Anonymous said...

Me too, I love oragno...have a profusion of it in the garden. and I love this simple, flavourful idea of cheese and oregano!

Anonymous said...

I forgot to say...love your new look!