OREGANO (MARJORAM): HISTORY OF USING
Posted on Apr 02, 2009 under Herbal | No CommentOregano, or wild marjoram, is the parent stock from which the garden marjoram was developed. Its flavour is stronger, but its appearance and growth is otherwise very similar. It layers itself more easily than garden marjoram, and its flowers are at the end of longer stems in a tight, square-shaped formation. In this country, oregano does not have the biting pungency of flavour it has in its home territory, the Mediterranean. It also grows wild and aromatic in Mexico and parts of South America, having been taken to America by the Pilgrim Fathers and naturalized there, but soil conditions do change the flavour slightly, and in Australia it becomes almost indistinguishable from marjoram. If you happen to live in one of the few areas of basalt or rich volcanic soil, you will have ideal conditions to grow oregano at its spicy best.
Both marjoram and oregano have, like basil, a natural affinity for tomato dishes, and for the farinaceous specialities of Italian cuisine, the pastas, pizza and lasagne dishes. Add a sprig to the hot oil when making the tomato-based sauce for these. Oregano is added to the thick vegetable soups and casserole dishes of Mexico, too.
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