Oregano Rubbed
Dried Oregano
Origanum vulgare
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History and background
Oregano was first grown in Greece. When they first discovered it, the ancient Greeks thought it had been created by the Goddess Aphrodite as a symbol of joy. This explains the name they gave it, which is composed of two Greek words: oros (mountain) and ganos (joy). Merged together, the name oregano translates to ‘joy of the mountains’.
The ancient Greeks may have been the first to discover the herb, but its fine taste didn’t escape the attention of the Romans that followed. They continued to cultivate the plant, ultimately spreading it across Europe and into parts of Northern Africa.
Nowadays, it’s one of the most widely used culinary herbs, but it was unheard of in the US until World War II. Soldiers brought some back from Italy between 1943 and ‘45, eventually leading to the herb entering mainstream culinary use across the pond.
How to use dried oregano
Oregano is one of the world’s most valued herbs. Mainly a culinary herb, it’s used for the flavour of its leaves, which can be more intense when dried than fresh. It has an earthy, warm, and slightly bitter taste, which can vary in intensity. Many subspecies and strains of oregano have been developed by humans over centuries for their unique flavours or other characteristics.
It’s used in all kinds of different dishes and cuisines. Familiar favourites include pasta and pizza sauce, pizza bases, cheeses, salads, gyros, kebabs and so many more. It’s an essential herb that every avid cook needs in their cupboard.
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FAQs
It should be added early on in the cooking process; the longer it’s present in a sauce or on meat, the more rich the flavour will be.
Rich in antioxidants, dried oregano is thought to offer a number of health benefits. Notably, it’s believed to reduce the damage caused by free radicals and even help combat cancer cells.
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