'Oregano - Cuban'
Plectranthus amboinicus

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Cuban oregano (Plectranthus amboinicus) is a succulent herb that is native to Africa but is widely grown in tropical regions around the world. It has a slightly sweet and spicy flavor and is commonly used in Caribbean and Indian cuisine. Cuban oregano is easy to grow and can be propagated from stem cuttings. It prefers full sun or partial shade and well-draining soil. Cuban oregano is drought-tolerant and can be harvested throughout the growing season by snipping off the stem tips.

Uses
Oregano is the staple herb of Italian cuisine, most frequently used with roasted, fried, or grilled vegetables, meat, and fish. Oregano combines well with spicy foods popular in southern Italy. It is less commonly used in the north of the country, as marjoram is generally preferred. Its popularity in the U.S. began when soldiers returning from World War II brought back with them a taste for the "pizza herb", which had probably been eaten in southern Italy for centuries.

Oregano is widely used in cuisines of the Mediterranean Basin and Latin America, especially in Mexican cuisine and Argentine cuisine. In Turkish cuisine, oregano is mostly used for flavoring meat, especially mutton and lamb. In barbecue and kebab restaurants,it can be usually found as a condiment, together with paprika, salt, and pepper.

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RECIPES

Oregano Chicken

Ingredients
• ¼ cup butter, melted
• ¼ cup lemon juice
• 2 tablespoons Worcestershire sauce
• 2 tablespoons soy sauce
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 6 skinless, boneless chicken breast halves

Directions
Preheat oven to 375 degrees F (190 degrees C).

Combine the melted butter or margarine, lemon juice, Worcestershire sauce, soy sauce, oregano and garlic powder. Mix well.

Place chicken in an ungreased 7x11 inch baking dish. Pour the butter/oregano mixture over the chicken. Bake in the preheated oven for 15 minutes. Baste juices over the chicken. Bake for an additional 15 minutes. Transfer the chicken to a serving platter and serve the pan drippings over hot cooked rice, if desired.

Grilled Shrimp Skewers with Cuban Oregano

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon Cuban oregano, chopped
• 1 tablespoon olive oil
• 1 garlic clove, minced
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1) In a bowl, mix together the Cuban oregano, olive oil, garlic, salt, and pepper. Add the shrimp to the bowl and toss to coat with the marinade. Cover the bowl and refrigerate for at least 30 minutes.

2) Preheat a grill or grill pan to medium-high heat.

3) Thread the shrimp onto skewers.

4) Grill the shrimp skewers for 2-3 minutes per side, or until cooked through and slightly charred.

5) Serve the shrimp skewers with lemon wedges for squeezing.