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Oregano is a woody perennial plant, growing 20–80 cm (8–31 in) tall, with opposite leaves 1–4 cm (1⁄2–1+1⁄2 in) long. The flowers which can be white, pink or light purple, are 3–4 mm (1⁄8–3⁄16 in) long, and produced in erect spikes in summer. It is sometimes called wild marjoram, and its close relative, O. majorana, is known as sweet marjoram. Both are widely used as culinary herbs, especially in Turkish, Greek, Spanish, Italian, Mexican, and French cuisine. Oregano is also an ornamental plant, with numerous cultivars bred for varying leaf color, flower color and habit.
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Mature Height
36 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 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
1 Preheat oven to 375 degrees F (190 degrees C).
1 2 Combine the melted butter or margarine, lemon juice, Worcestershire sauce, soy sauce, oregano and garlic powder. Mix well.
2 3 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.
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Chicken Tinga Tacos with Mexican Oregano
Ingredients:
1 lb boneless, skinless chicken breasts
1 tablespoon Mexican oregano
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1 tablespoon vegetable oil
1 onion, chopped
1 (14.5 oz) can diced tomatoes
2 chipotle peppers in adobo sauce, chopped
12 corn tortillas
Chopped cilantro, diced onions, crumbled queso fresco, and lime wedges for serving
Instructions:
1) In a bowl, mix together the Mexican oregano, cumin, smoked paprika, chili powder, garlic powder, onion powder, and salt.
2) Season the chicken breasts with the spice mixture on both sides.
3) Heat the vegetable oil in a skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until cooked through.
4) Remove the chicken from the skillet and let it rest for 5 minutes. Then, shred the chicken with a fork.
5) In the same skillet, add the chopped onion and sauté until softened, about 5 minutes.
6) Add the diced tomatoes and chopped chipotle peppers, and cook for another 5-10 minutes, or until the sauce has thickened.
7) Add the shredded chicken to the skillet and stir to combine.
8) Warm the corn tortillas in a dry skillet over medium-high heat for 30 seconds on each side.
To assemble the tacos, place some of the chicken tinga mixture on each tortilla and top with cilantro, onions, queso fresco, and a squeeze of lime juice.
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