Oregano

Mediterranean oregano is used in cooking to flavor a wide variety of dishes, such as pasta sauces, pizzas, grilled meats, salads, and soups, and can be used fresh or dried. It also has traditional medicinal uses, including aiding digestion and acting as an antiseptic. 

Culinary uses

Sauces: A key ingredient in Italian tomato-based sauces like marinara and Bolognese. 

Grilled meats and vegetables: Adds a savory flavor to grilled chicken, lamb, fish, and vegetables. 

Salads: Sprinkled on Greek salads, tomato salads, and other green salads for a pungent, peppery taste. 

Baked goods: Incorporated into bread and pizza dough for an Italian flare. 

Soups and stews: Complements hearty ingredients like tomatoes, chickpeas, and lentils. 

Marinades: Blended with olive oil, lemon, and garlic for marinades. 

Seasoning: Used to finish roasted vegetables, potatoes, or for dipping bread in olive oil. 

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Traditional and medicinal uses

Digestive aid: Used in teas to help stimulate digestion, relieve bloating, and ease mild gastrointestinal discomfort. 

Antiseptic and antimicrobial: Extracts have been used for their antiseptic qualities. 

Respiratory support: Infusions of the fresh herb may help with coughs and sore throats. 

Other ailments: Traditionally used for headaches, colic, and nervous complaints. 

Insect repellent: Historically used to deter insects. 

Aromatherapy and topical use: Essential oil can be used in aromatherapy or diluted for topical application to ease toothache, but should not be ingested in its pure form. 

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How to use

Adding to dishes:

Dried oregano can be sprinkled on at the end of cooking, while fresh oregano can be added during or used as a garnish. 

Cooking with dried oregano:

When using dried oregano, you can add it earlier in the cooking process to allow the flavor to develop.