A pungent green herb with a great affinity for a variety of foods, from lamb to vegetables, stuffings and egg dishes. Oregano is closely related to marjoram. It is characteristic of many Greek dishes (particularly lamb) and in the UK is often sprinkled liberally on pizzas. Oregano grows easily in well protected areas in the UK.
Roast shoulder of lamb with herbs and honey
Baked Cuban chicken and rice
Sweet potato gumbo with cornbread muffins
Barbecued sirloin with chimichurri sauce
Broad bean and goats’ cheese bruschetta
Lamb skewers with Turkish salad
Souvlakia with tzatziki
Smoky baked chickpeas
Baby aubergines with oregano and red onions
Marinated beetroot
Olive sourdough fougasse
Attica fix
Because of its high oil content, oregano dries well. You can replace dried oregano for fresh, but reduce the amount used by about half. Dried oregano is a kitchen essential, but make sure you replace it frequently as it quickly loses its pungency. Oregano is one of the herbs in the mixture called herbes de Provence.
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