Oregano Cooking Tips
- Fresh oregano is always the first choice when possible. Strip leaves from the stem and discard the stem.
- When using oregano in a bouquet garni, do not strip leaves from the sprigs. Just tie it up with the rest of the herbs.
- Oregano can become overpowering and bitter if too much is used on foods with mild flavor. Taste as you go.
- When making your own chili powders, choose Mexican oregano for its strong, peppery flavor.
- If you find you are out of oregano, marjoram may be substituted. Use 1/2 the amount of oregano called for. Basil, savory, and thyme are other possible substitutions.
- Oregano goes well in just about any tomato dish. It also complements meats and vegetables with dominant flavors such as , spaghetti sauce, pizza, zucchini, broccoli, cauliflower, eggplant, and lamb.
- Garlic, onion, thyme, basil, parsley, and olive oil are common complementary seasoning partners.
- When using dried oregano, crush it in the palm of your hand before adding to the food. This helps release essential oils and revive flavor.
- 1 tablespoon fresh oregano = 1 teaspoon dried
- 1 ounce fresh oregano = 1/2 cup chopped
- 1 teaspoon dried oregano = 1 teaspoon liquid oregano
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