Oregano

Oregano

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From
Encyclopedia of Food and Cookery

Also known as wild marjoram, oregano is a more potent herb than its close cousins in the marjoram family. It grows well in the warm climates of sunny countries, particularly those of the Mediterranean. Its scent and flavour are robust and strongly aromatic, and flavour many dishes from southern Italy including pizza, tomato and garlic sauces for pasta, seafoods and vegetables, such as eggplants (aubergines), zucchini (courgettes) and mushrooms.

In Italy oregano is used fresh or dried; in either case it is grown for home use or gathered into big bundles and sold in markets.

Oregano also grows in Greece, where it is known as rigani, the flavour being even more pungent than in Italy. Rigani is often used dried in many beautiful Greek lamb dishes such as arni souvlakia (skewered lamb) and arni lemonato (roast lemon lamb).

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