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Oregano

Not just for pasta and pizza

Oregano - Product photo

The fact that oregano is also known as 'wild marjoram' tells us in which direction the flavour should be sought. Marjoram, however, is slightly more subtle than oregano, which as floral and peppery aspects. Both herbs therefore have similar uses, especially in kitchens around the Mediterranean. In dried form, the influence of oregano on recipes is even stronger, but in many dishes the slightly milder taste of the fresh herb is preferable.

The sturdy sprigs are green-purple in colour. They sprout green, pointed leaves. It is important to add fresh oregano at the end of the cooking process.

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Storage advice

  • Transport and storage: Fresh oregano retains its quality for longer if properly chilled. Transport and store between 2 and 8˚C.
  • Shop: You can present fresh oregano with the other herbs in the refrigerated section.

Our oregano is grown in:

Israel and Ethiopia

Recipes & preparation tips

Oregano owes its popularity mainly to its 'standard' use in pasta sauces and on pizzas. However, you can do so much more with this fresh herb. Mild in taste, fresh oregano gives a boost to, for example, the asparagus and beef salad as featured on the EAT ME website. Soups get a character boost by adding a few leaves (remember to add them only at the end of the cooking process). Before processing, rinse the sprigs, remove the leaves and bruise them.

 

Oregano - Recipes & Preparation Tips

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