Mediterranean Oregano is closely related to Marjoram and is similar in taste. In fact, oregano means marjoram in Spanish. Oregano grows throughout Europe and Asia, Greece, Turkey, Egypt and here in the US in both California and New Mexico.
In Mediterranean and Italian cooking, oregano is a key ingredient and when partnered with basil, the two form an unbeatable combination on roasted vegetables, and most definitely in pizza sauce. The herb is also widely used in Egyptian, Greek, Italian, Lebanese, Palestinian, Portuguese, Philippine, Spanish, Syrian and Turkish cuisines. In Turkish cooking, oregano is primarily used to flavor meat, most notably lamb and mutton. In popular Turkish barbecue and kebab restaurants, it is often found on the table, alongside paprika, pepper and salt.
This herb can easily become an addition to your regular chili recipe. When cooking chili, just before you are ready to serve, add in 1/2 Teaspoon to add flavor the the tomato sauce.
Use Mediterranean Oregano with cream sauces, vinegars, salad dressings, soups, and herb butters. It’s also outstanding in egg and cheese dishes (such as omelets, frittatas, and quiches). Combine olive oil with oregano and brush on foods for the grill. It is also commonly mixed with other herbs and spices for a salt-free seasoning.
Mediterranean Oregano works well in combination with basil, garlic, thyme, and parsley.