Season: All Year
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Origanum dictamnus is a many branched plant with discoid to ovate, grey-green leaves that are sited in pairs opposite each other. The slender arching stems and lanate leaves are covered in a velvety white down and are 13–25 mm in size.
The flowers are pale pink to purple and have a deep lilac corolla with many deep pink coloured overlapping bracts. The colourful flowers forming a cascade of elongated clusters are in bloom in the summer months. The flowers are hermaphrodite, meaning they have both male and female organs, and are pollinated by bees attracted to their scent and bright color.
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Mature Height
24 Inches |
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Mature Width
24 Inches |
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Light
Sun |
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Water
Moderate |
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Uses
Oregano, also known as Dittany of Crete, is a versatile herb that is widely used in cooking, medicine, and aromatherapy. In cuisine, Oregano is most commonly used as a flavorful ingredient in Italian, Greek, and Mediterranean dishes, adding a distinct earthy, slightly bitter taste. It's often used in tomato sauces, marinades, and as a topping for pizza.
Beyond cooking, Oregano has been used for centuries in traditional medicine to treat various ailments, such as digestive problems, respiratory issues, and skin irritations. Oregano essential oil is also commonly used in aromatherapy for its invigorating and uplifting properties. Whether added to food, used for its health benefits, or incorporated into aromatherapy blends, Oregano is a versatile herb with a wealth of uses.
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RECIPES
Dittany of Crete Oregano Chicken
Ingredients:
* 4 boneless, skinless chicken breasts
* 2 tbsp olive oil
* 3 cloves garlic, minced
* 1 large onion, chopped
* 1 tbsp fresh Dittany of Crete Oregano, chopped
* 1 tsp dried thyme
* 1 tsp dried basil
* Salt and pepper to taste
* 1 cup chicken broth
* 1 lemon, juiced
Instructions:
Preheat oven to 375°F.
In a large oven-safe pan, heat olive oil over medium heat.
Add the garlic and onion, cooking until softened, about 5 minutes.
Add the chicken breasts to the pan and season with salt, pepper, thyme, basil, and fresh Dittany of Crete Oregano. Cook the chicken for 2-3 minutes on each side, until browned.
Pour the chicken broth over the chicken and place the pan in the oven. Bake for 20-25 minutes, or until the chicken is cooked through.
Remove the pan from the oven and squeeze fresh lemon juice over the chicken.
Serve hot, garnished with fresh oregano leaves, if desired.
Enjoy this delicious and flavorful dish made with the unique and aromatic herb, Dittany of Crete Oregano.
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