Might I add that there are parts of the Mediterranean world where oregano is used in its fresh state, right off the plant (mostly in the East), and others where it is valued ONLY in its dry state (thinking particularly of Sicily, Puglia, and, yes, Greece). For myself, I find fresh oregano to be disturbingly pungent, whereas the dry stuff is heaven.
Also need to add a slight corrective: the recurrence of the plaintiff's oregano is not from volunteers (which are from seeds or tubers scattered or put out by the plant itself, without the hand of womankind) but rather from the fact that oregano is a perennial (unlike basil or parsley, e.g.) and in the right climate (even in Maine!) will die off in winter and come back with frightening vigor in the spring. I have to take mine up every couple of years and divide it. Otherwise it would take over the whole garden.
Nancy, you are the absolute best. Thank you for the annotation and corrective!!! I'm sure you have more middle-eastern ideas, too. The world abounds in oregano uses I don't know about. Thank you, thank you!
What an EXCELLENT post with a Nancy Harmon Jenkins' side note! Her Mediterranean Diet Cookbook - original and updated - is a FAVORITE of mine, the original, living directly on my kitchen bookshelf. Her recipes for Greek Salad and for Salad Nicoise are beyond compare and grace my table all summer long.
I use dried oregano for roasted chicken thighs but am very fussy about the oregano I use. I buy Greek oregano on the stem online from Kalyustyans, remove it from the stems with my hands and crush it with fingers, making sure I don't get any stems like sticks in the mix and put it into little jars. When I put it on my chicken, I crush it further between my fingers. It is delicious and fragrant. It's also nice to bring to a hostess instead of the usual bottle of wine - a little different and much appreciated.
Might I add that there are parts of the Mediterranean world where oregano is used in its fresh state, right off the plant (mostly in the East), and others where it is valued ONLY in its dry state (thinking particularly of Sicily, Puglia, and, yes, Greece). For myself, I find fresh oregano to be disturbingly pungent, whereas the dry stuff is heaven.
Also need to add a slight corrective: the recurrence of the plaintiff's oregano is not from volunteers (which are from seeds or tubers scattered or put out by the plant itself, without the hand of womankind) but rather from the fact that oregano is a perennial (unlike basil or parsley, e.g.) and in the right climate (even in Maine!) will die off in winter and come back with frightening vigor in the spring. I have to take mine up every couple of years and divide it. Otherwise it would take over the whole garden.
Nancy, you are the absolute best. Thank you for the annotation and corrective!!! I'm sure you have more middle-eastern ideas, too. The world abounds in oregano uses I don't know about. Thank you, thank you!
What a beautiful thought. A garden overrun by oregano 🌿!
What a lovely post.
Tamar, this is the wittiest column about oregano.
What an EXCELLENT post with a Nancy Harmon Jenkins' side note! Her Mediterranean Diet Cookbook - original and updated - is a FAVORITE of mine, the original, living directly on my kitchen bookshelf. Her recipes for Greek Salad and for Salad Nicoise are beyond compare and grace my table all summer long.
I use dried oregano for roasted chicken thighs but am very fussy about the oregano I use. I buy Greek oregano on the stem online from Kalyustyans, remove it from the stems with my hands and crush it with fingers, making sure I don't get any stems like sticks in the mix and put it into little jars. When I put it on my chicken, I crush it further between my fingers. It is delicious and fragrant. It's also nice to bring to a hostess instead of the usual bottle of wine - a little different and much appreciated.
Package up that lovely dried oregano and give it as gifts to your friends, family, and food shelf!!!
This was my question—thanks for this! ☺️ I’m 3rd trimester with my 3rd kid and have been at a cooking low… but I am now excited to make a Greek salad!