Growing, Harvesting, Using and Preserving Oregano
History
Oregano was first used by the Greeks who believed the herb was invented by Aphrodite in order to make men's life happier. The word "Oregano" is derived from the Greek for "joy of the mountains". Newly weds were crowned with wreathes of it and it was placed on graves to give peace to the dead. Romans conquered Greece and adopted their culture. They enjoyed the taste of Oregano and as they expanded their Empire across Europe and Africa the herb was introduced into those areas. During the middle ages sharp spices were rare. Oregano was one of the few flavorings available and it was used to spice up meats, fish and even wine. It found its way to China, probably via the Silk Road, where its was primarily used for medicinal purposes. The English discovered it and found a use as an additive to snuff and as a perfumed sachet. In spite of this use by the English it did not find its way to the U.S. until after Worlrl War II when G.I.'s returning home from the Italian campaign brought the herb back with them and promoted its use as a spice for pizza. The Oregano sold on spice racks today is usually made up of several varieties blended with the original European Origanum Vulgare variety. Oregano and Marjoram are both members of the mint family, and Oregano is often referred to as wild Marjoram. However Oregano is a separate and distinct species with a much more pungent flavor than marjoram.
Growing Oregano
Oregano is a perennial herb, meaning it comes back year after year. It will grow to about two feet high and12 to 18 inches wide. It has small leaves, normally an inch or less in length with small white, pink or purple flowers. The entire plant is edible with the exception of the stem. Oregano likes fertile, well-drained soil and full sun. It can be grown in containers or in the garden. Plants in the garden should be placed in rows 12 inches apart after all danger of frost has passed. Keep well tilled since tall weeds can quickly overpower Oregano.
Harvesting Oregano
You can begin harvesting Oregano as soon as the plant begins to bush out. You can simply "pick" individual leaves in the beginning, and later you can harvest entire stems three times each year. First by cutting back the entire plant when it is 6 inches tall, again just before it flowers and finally in late summer before the fist killing frost.
Using Oregano.
Oregano is not usually used in sweet dishes. It has a pungent aroma and a strong taste. It is most commonly associated with Italian dishes. Oregano is one of the few herbs in which the flavor is stronger in the dried leaf than in the fresh product. When using the fresh in place of dried you will need to use about three times as much fresh. In either form, it is easily overdone. If you like concocting your own dish, you will find it goes well with lamb, broccoli, cauliflower, tomato sauces and of course any pizza. We have attempted to include herein a variety of recipes as examples of its culinary potential. Medical Uses
The early Greek physicians found the herb as beneficial effects for a number of ailments. Hippocrates used it as an antiseptic. In the middle ages folks would chew the leaves as a cure for rheumatism, toothache, indigestion, and as a cough suppressant. In China it was prescribed to relieve fever, vomiting, diarrhea, jaundice and itchy skin. Fresh Oregano is a source of fiber, and is loaded with vitamins and other nutrients, including iron, manganese, calcium, and Vitamins C and A. It is recognized as an excellent antioxidant, and mat, pound for pound, exceed that of Apples and blueberries. Several companies have isolated the oils and sell it in capsules. In this form the oil is highly concentrated and a drop on the tohngue can cause a burning sensation.
Preserving Oregano
Rinse it well to remove any dirt or pesticides. Then let the oregano dry on a paper towel. To preserve oregano to use for just a few days to a couple of weeks, remove any dead leaves, place it in a glass or a bowl of water and cover the top with saran wrap.. To preserve oregano for longer, up to a year even, you can freeze it. Start the same way, by rinsing the oregano and letting it air dry. Then chop it into small pieces and place those into the pockets of an ice cube tray. Top off each pocket with a little bit of water. You want the majority of the ice cube to be the oregano; the water should simply be preserving it. Of course, you can also dry it. Tie a the stems of a bunch of sprigs together with twine. Cover each bundle with a paper bag wirh stem s up. Cut slits in the bag so air will flow around the herb. Hang stem up in a warm, dry space until leaves are brittle. (Check occasionally for mold. If needed cut more holes or remove molded pieces.) Gather bundles on a sheet of wax paper and crumble the leaves. Remove the stems and store in air tight containers.
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Bishop
link to earlsworld.com
Contact: Earl Bishop
407 No. Ponca Drive
Independence, MO 64056