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The
oregano bought commercially, whether at a nursery or a grocery
store, is most likely wild marjoram. This herb usually has
pink flowers - the flowers of true Greek or Turkish oregano
are usually white - and marjoram's aroma is mild and musky
compared with Greek oregano's spicy, balsamic smell.
To complicate the issue, all marjorams are oreganos - the
genus name for both is origanum - but all oreganos
are not marjorams. In addition there are Italian oregano,
which is sweet marjoram, and pot marjoram, which is Cretan
oregano. Mexican oregano is not oregano at all, it is a verbena,
but it smells like oregano because of the presence of one
essential oil - carvacrol - that gives oregano its
pungent, almost tar-like fragrance. All oreganos are members
of the mint family.
If you want to ensure you're buying true Greek or Turkish
oregano, buy the plant not the seed and let your nose be your
guide.
In your garden, true oregano is a perennial, hardy to zone
5. It likes well-drained, slightly alkaline soil and full
sun. Nutritionally, oregano contains vitamin A (beta-carotene),
niacin, phosphorus, potassium, iron, calcium and traces of
zinc.
The word "oregano" comes from the Greek words Oros,
meaning mountain, and ganos, meaning joy. The Greeks
used to crown newly weds with the herb, but they also used
to adorn graves with it.
Pliny, the Roman administrator and encyclopedic writer who
perished in the eruption of Vesuvius, advocated oregano for
scorpion and spider bites.
Herbalists champion its antibacterial, antiviral and perspiration
provoking qualities to treat headaches and to clear lungs
and bronchial passages clogged by bacterial or viral infection.
It is used in bath preparations to relieve stiff and aching
joints. Oregano has also been traditionally recommended to
initiate menstruation and to relieve its symptoms.
In the realm of magic, oregano, burnt as incense or drunk
as a tea, is supposed to help one forego and forget a former
lover.
As with all essential oils, oregano oil should not be taken
internally and should not be applied topically unless diluted
with a carrier oil. Even then its direct application may cause
skin irritation in sensitive people.
Oregano is famous for enhancing the flavor of tomato-based
dishes such as pizza and pasta sauces. It is also superb with
chicken. Here are two chicken recipes featuring the herb:
Mediterranean
Chicken
· 2 skinless, boneless chicken breasts
· 2 cloves of garlic
· 1 tsp. of fresh oregano, or ½ tsp. of dried
· 1½ tsp. balsamic vinegar
· 1½ tsp. extra virgin olive oil
· ¼ cup pitted prunes
· 3 or 4 large, chopped, marinated, pitted green olives
(optional)
· 2 tsp. capers
· 1bay leaf
· ½ cup white wine
· ½ cup fresh cilantro chopped
· Salt and pepper to taste.
Combine
all ingredients in a covered bowl and marinate overnight.
Preheat the oven to 350F. Arrange the chicken in a single
layer in a shallow baking pan and cover with the marinade.
Bake until the chicken is well cooked - about one hour, basting
continually. Serve with rice, your choice of vegetable and
some fresh cilantro as a garnish. Increase ingredients proportionately
for a dinner of more than two.
Greek
Chicken Soup
· 4 cups of chicken or vegetable stock
· 2 boneless, skinless chicken breasts
· ½ cup of cooked rice (I prefer organic long
grain brown rice)
· 2 eggs
· Juice of 1 lemon
· ¼ tsp. dried oregano or half tsp. of fresh
· Sprinkling of fresh chopped parsley
Poach
the chicken breasts in the stock for 15 minutes until just
cooked through. Remove the chicken, shred it and place it
back into the stock along with the cooked rice and the oregano.
Bring the stock back to simmer. Beat the eggs with the lemon
juice and then slowly whisk the egg mixture into the stock
until the soup is nicely thickened, stirring continuously.
Bring back to simmer before serving. Season with salt and
pepper to taste and garnish with the parsley. This makes a
hearty meal-sized serving for two or a first course for four.
Oregano also can notably enhance the flavor of vegetarian
dishes. The following polenta recipe makes a nutritious and
easy vegetarian meal, but it can also serve as an accompaniment
to a meat or fish dish:
Polenta
with Oregano
· 3 cups of spring or bottled water
· 1 cup of milk (or milk substitute such as nut or
coconut milk)
· 1 Tbsp. of butter
· 1 tsp. of sea salt
· Pinch of cayenne pepper
· 1 clove of garlic, minced
· 1 cup of polenta
· ½ red pepper, very finely diced
· ½ orange pepper, very finely diced
· ¼ cup of finely chopped broccoli, lightly
steamed
· ½ cup of freshly grated Romano or Parmesan
cheese
· 1½ Tbsp. of fresh oregano, finely chopped
Bring the milk, water, butter, salt, cayenne & garlic
to a boil in a pot and slowly add the polenta in a slow stream,
stirring continually. Reduce the heat to a simmer and continue
to stir until the moisture is absorbed and the mixture has
a creamy consistency, about eight to 10 minutes. Add the vegetables
and cheese and continue to cook and stir for another couple
of minutes. Then thoroughly blend the oregano into the mix.
When it is evenly distributed, pour the polenta into a glass
pie plate and allow to cool. It may be served cool or re-heated.
Cut into wedges prior to serving.
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