Herb Season - Part II

This summer, why not try some more fresh herbs to add to your meals. They are virtually caloric free, fat free and extremely flavorful. Below are some of my favorites: Oregano
Origanum vulgare
by Jennifer A. Wickes
copyright 2004

What is it?

The word oregano is Greek for "joy of the mountains". It is part of the mint family, closely related to marjoram and thyme. Oregano became popular in the United States after soldiers brought it home after World War II.

Where did it originate?

There are two main varieties, the Mediterranean version, which is milder, and then a much stronger version from Mexico.

Storage

Fresh herbs should be carefully washed then wrapped in a damp paper towel, then placed in a plastic bag and stored in the butter compartment of the refrigerator.

Dried herbs will only maintain freshness for 6 months to a year, so the smallest possible sized container should be bought if any particular herb is not used often.

To freeze oregano, chop some of the herb finely and store in ice cube trays with some water in the freezer.

Tips

Choose bunches of oregano that are bright green with no signs of yellowing or wilting.

Trivia

Historically, oregano has been known as a symbol of peace.

Equivalencies

Ground - 1 pound = 4 cups
Whole leaves - 1 pound = 16 cups

Serve with:
Vinaigrette dressings, anchovies, Italian dishes, Greek dishes, poultry, seafood, soups and stews, beans, eggplant, grilled meats, tomatoes, savory breads, lamb, mushrooms, onions, pasta, potatoes, squash, stuffing.

Gardening

Check out the following website about oregano.

Recipe

Oregano Grilled Squash

1 pound yellow squash -- bias-sliced to 1/4-inch
1/4 cup olive oil
2 teaspoons fresh lemon juice -- strained
2 tablespoons fresh oregano -- finely minced
2 tablespoons parsley -- minced

Sprinkle both sides of the squash lightly with salt. Place into a colander or on paper towels to drain for 10-20 minutes.

Rinse, drain, and pat dry with a towel. Brush lightly on both sides with olive oil.

Grill or broil to brown lightly on both sides.

Arrange onto a heated serving platter. Combine lemon juice, oregano, and remaining olive oil. Mix well. Season to taste with salt and pepper. Drizzle over the squash slices. Garnish with minced parsley. Serve warm.

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