As many herb experts know that oregano is truly a member of the mint family one can not help to wonder why it tastes nothing like “mint”. Oregano is traditionally used in hundreds of recipes especially Italian cuisine as well as a great spice for soups and sauces. You can buy the freshest dried oregano right at our “Florida Herb House” in Port Orange, FL or online at www.FloridaHerbHouse.com or www.SharpWebLabs.com! We would love to see you!
Oregano which comes from about 35 plants is widely cultivated in Europe as a culinary herb. Oregano is an upright perennial herb, growing to about 30 inches but can reach heights of six feet. It has square, red stems, elliptical leaves, and clusters of deep pink flowers. It thrives in chalky soils near the sea, and is gathered when in flower during the summer.
The oregano plants are well known food seasonings, as well as having a long history as medicinal plants. In China, they have long been used to treat fever, diarrhea, and vomiting. Oregano was much used by the ancient Greeks, and had a more significant role in medicine than did marjoram. The 18th century herbalist, K’Eogh described it as having a “hot, dry nature” considered good for stomach pains and the heart as well as for coughs, pleurisy, and “obstructions of the lungs and womb”, and thought to be a “comfort” to the head and nerves. In 1597, the herbalist John Gerard made an assessment of marjoram, saying that it was a remedy “against cold diseases of the brain and head” including that of toothaches. It was also thought to lower the sex drive.
OUR TOP 2 OREGANO RECIPES!
Cajun Spice Oregano Plenty!
- Stir together salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes until evenly blended. Store in an airtight container.
Famous Meat Sauce!
- 5 cloves garlic, sliced
- 1 onion chopped
- 4 tablespoons olive oil
- 3 (15 ounce) cans seasoned tomato sauce
- 3 (14.5 ounce) cans diced tomatoes with juice
- 6 cups water
- 8 (6 ounce) cans tomato paste
- 2 pounds sweet Italian sausage
- 2 pounds ground sirloin
- 4 tablespoons chopped fresh parsley, divided
- 1 cup grated Romano cheese
- 2 1/4 1/4 tablespoons dried oregano
- salt and pepper to taste
- 1 pound pork meat, cubed
- 1 cup dry bread crumbs
- 3 tablespoons garlic powder
- 1/3 cup grated Parmesan cheese
- 2 eggs
- In large pot heat 2 tablespoons olive oil over low heat. Add chopped onion and two-thirds of sliced garlic. Saute 5 minutes. Add tomato sauce, diced tomatoes, water and tomato paste. Simmer.
- Meanwhile, in large skillet, heat remaining 2 tablespoons of olive oil over medium heat. Saute remaining garlic 1 to 2 minutes. Add sausage and brown, about three minutes on each side. After browning, cover and reduce heat. Cook for 10 minutes, remove from heat, and cut sausages into halves. Add to tomato mixture.
- Cook pork over medium heat in sausage skillet until brown. Add to tomato mixture. Add 3 tablespoons parsley, Romano, oregano, salt and pepper to tomato sauce. Continue to simmer over low heat.
- Preheat oven to 375 degrees F (190 degrees C). Cover a cookie sheet with aluminum foil. In large bowl combine ground sirloin, bread crumbs, garlic powder, remaining parsley, parmesan and eggs. Form 1 inch balls and place on cookie sheet. Cook until golden brown, about 20 minutes. Add meatballs to sauce. Continue to cook sauce for 5 hours. Serve over fusilli or ravioli.
Lisa Thayer – FloridaHerbHouse