Oregano, is mainly used in the kitchen. It increases bile production, promotes appetite and counteracts diarrhea. If you have digestive problems, you can pour 2 teaspoons of dried oregano in a cup with warm water, and the decoction can also be drunk with a cold.
It is used wherever you would use marjoram as a spice. The savory has a stronger taste compared to it. You can use both fresh and dried, which is much more aromatic. Italian cuisine cannot do without oregano and takes minced meat to the next level. A few sprigs marinated in olive oil will make the salad absolutely irresistible. Your diners will also appreciate it in risotto or pizza.
It is used wherever you would use marjoram as a spice. Oregano has a stronger taste compared to it. You can use both fresh and dried, which is much more aromatic. Italian cuisine cannot do without oregano and it takes minced meat to the next level. A few sprigs marinated in olive oil will make the salad absolutely irresistible. Your diners will also appreciate it in risotto or pizza.
Cultivation of Oregano
Oregano grown in continental Europe or USA may not have as many fragrant essential oils as the one from Greece, where it originally comes from, but that doesn’t mean you shouldn’t give it a chance in your garden or balcony. A sunny spot with permeable calcareous soil is all you need. With white and pink flowers, it also looks beautiful in rockeries. But don’t overdo it with water.
This perennial is also grown in the midlands. You can pre-grow seedlings in spring and plant them in the bed in May in well-spaced rows. If you are not a keen gardener, plant the plants in a pot. They love to grow and expand, so it is not uncommon to suddenly become surrounded by a pleasant scent when mowing the lawn – only to discover how far your herb bed has spread.
Oregano is full of essential oils during the flowering period from July to September. At this time, cut it a little above the woody stems where it repaints. For immediate consumption, cut only the top stems. Dry staggered or in bunches, preferably in the shade with air circulation. If using artificial heat (dryer) do not exceed 35 degrees Celsius. Like most spices, oregano doesn’t like light, so use a dark, well-sealed container to best preserve the aroma, but don’t store for more than 1 year. Fresh oregano snips will keep for a while in the fridge or can be frozen.
Recipe Using Oregano
- 300 grams of beef
- 300 grams of pork
- 100 grams of ham
- 80 grams of lard
- half a teaspoon of Roman cumin
- hot peppers to add some taste (2-3 pcs)
- 3 cloves of garlic
- 3 medium onions
- 300 grams of tomatoes
- 2 pcs of vegetable peppers
- 2 cups of pre-soaked beans (preferably white and red beans soaked for about 3 hours)
- spoonful of goulash seasoning
- 2 teaspoons dried oregano
Fry the meat cut into small pieces in lard.
Add salt, cumin, halved hot peppers, sliced garlic, pour and simmer covered. Add the beans, goulash seasoning and oregano to the semi-soft meat. Simmer until tender.
Fry the onion rings, peppers and tomato pieces separately in the lard.
Add the chopped ham to the soft vegetables and then add to the meat. Simmer together for just a moment.
Serve with rice.