Native to the Mediterranean region, oregano is also known as wild marjoram and is used extensively in Italian and Greek cookery. Oregano’s delicate sweetness combined with spiciness adds warmth to any dish.
Sweet and peppery slight lemony flavour.
Add just at the end of cooking, so that it retains its pungency.
Capsicum, tomato, olives, rissoles, sauces, egg, pork, seafood, lamb, eggplant, chicken and zucchini.
Greek salad, pizza toppings, marinades, spaghetti bolognaises, souvlaki, tomato sauce, pizza, pasta, lamb, poultry stuffing or a rub, moussaka and Greek-style dishes that feature feta, chicken or fish.
A good source of potassium, calcium, manganese, iron, magnesium and fibre.
A rich in poly-phenolic flavonoid anti-oxidants.