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Oregano

Whip up a zesty Mediterranean dressing by blending oregano,
olive oil, a little garlic, salt, pepper, and some fresh-squeezed
orange juice.

Oregano

Oregano is one of the basic herbs of the Mediterranean kitchen as it pairs beautifully with olive oil and tomatoes. 

The plant is native to Greece and is found in most areas, especially rocky areas. Both the flower and the leaves are used. 

At the end of summer, when the herb is harvested, bouquets of oregano can be spotted hanging upside down on porches and near windows to dry in the hot air. Once all the moisture has evaported from the leaves, these are rubbed and stored in airtight jars to retain their strong aroma. 

Oregano has a full-bodied aroma and subtle flavor that tends to turn bitter when heated. This is why it is added to dishes after cooking has been completed. It can be used in place of marjoram. 
 
  
tomato, olive oil, lemon, grilled meats, grilled fish, garlic

In Greek mythology, Aphrodite grew oregano in her garden on Mount Olympus. This herb was identified with joy while many consider it a panacea. Modern scientific research has confirmed some beneficial properties, chiefly the feeling of euphoria triggered by its aroma. Enjoy by making an aromatic herb candle: simply add some oregano to melted wax, let cool, and burn as usual. 
dried oregano has a more intense flavor than fresh oregano? 

While most aromatic herbs can be used either fresh or dried, oregano is used almost exclusively dried. One characteristic of this plant is that its aroma and flavor develop during the drying process. To use in cooking without it turning bitter, "extract" its flavors by making oregano oil–steep in olive oil for about 1 week, strain and use. 


OREGANO
(65 gr.)
OREGANO
(50 gr.)
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