Exploring the Rich Diversity of 6 Varieties of Oregano

Today, we dive into the captivating world of oregano, a flavorful and versatile herb that has charmed gardeners and chefs alike for centuries. With its enticing aroma and culinary prowess, oregano has secured its place as a must-have ingredient in kitchens around the globe.

In this blog post, I will introduce you to six delightful varieties of oregano and provide you with all the essential details on how to cultivate this herbaceous gem in your own garden. Let's embark on this flavorful journey together!

Greek Oregano (Origanum vulgare subsp. hirtum):

Greek oregano, also known as wild marjoram, is a classic and widely recognized variety. It boasts a robust flavor and aroma, making it a staple in Mediterranean cuisine. Greek oregano thrives in full sun and well-drained soil, and it appreciates a slightly alkaline pH. This hardy variety is known for its ability to withstand heat, drought, and poor soil conditions, making it suitable for various gardening environments.

Italian Oregano (Origanum x majoricum):

Renowned for its mild and sweet flavor, Italian oregano is a popular choice among chefs and home cooks. It features larger leaves and a milder aroma compared to Greek oregano. Italian oregano prefers full sun and well-drained soil with a neutral to slightly alkaline pH. It grows well in containers, herb gardens, or as a border plant, adding a touch of elegance to your outdoor space.

Mexican Oregano (Lippia graveolens):

Adding a touch of vibrant spice to your culinary creations, Mexican oregano is not botanically related to the Mediterranean varieties but shares a similar flavor profile. It offers a hint of citrus and mild heat, making it a perfect complement to Mexican, Tex-Mex, and Latin American dishes. Mexican oregano prefers full sun to partial shade and well-drained soil. This variety is quite drought-tolerant and can withstand hot and dry conditions.

Cuban Oregano (Plectranthus amboinicus):

Cuban oregano, also known as Spanish thyme or Mexican mint, is a versatile herb with a distinctive flavor and aroma. While not a true oregano, it is a member of the mint family. It features broad, succulent leaves and an intense fragrance reminiscent of thyme and oregano. Cuban oregano thrives in full sun or partial shade and well-drained soil. It is easy to grow and can even be cultivated as a houseplant or in hanging baskets.

Golden Oregano (Origanum vulgare 'Aureum'):

For a touch of visual delight in your herb garden, consider golden oregano. This variety boasts striking golden-yellow foliage that adds a pop of color to your landscape. Golden oregano prefers full sun to partial shade and well-drained soil. It provides the same aromatic flavor as other oregano varieties, making it an excellent choice for both culinary and ornamental purposes.

Cultivation Tips

To successfully cultivate oregano, regardless of the variety, here are some essential tips to keep in mind:

Location and Sunlight: Oregano thrives in full sun, although some varieties tolerate partial shade. Select a well-drained spot in your garden or use containers if space is limited.

Soil: Oregano prefers well-drained soil with a neutral to slightly alkaline pH. Amend heavy or clay soil with organic matter to improve drainage.

Watering: Oregano is drought-tolerant once established. Water it deeply but infrequently, allowing the soil to dry out between waterings. Avoid overwatering, as oregano is susceptible to root rot.

Pruning: Regular pruning helps maintain the shape and vigor of oregano plants. Trim after flowering or during spring to encourage bushier growth and prevent legginess.

Harvesting: Begin harvesting oregano leaves when the plants are well-established. Harvest in the morning, after the dew has evaporated but before the sun becomes too hot. Cut sprigs from the top of the plant, leaving enough foliage for it to continue growing.

Remember, oregano thrives in well-drained soil, ample sunlight, and proper watering practices. With a little care and attention, you can cultivate this versatile herb in your own garden, allowing you to infuse your dishes with the vibrant essence of the Mediterranean, the Middle East, Mexico, or even your own unique blend.

So, whether you're crafting a Greek salad, preparing a tantalizing pizza, or experimenting with fusion cuisine, let the diverse world of oregano be your guide, and savor the delicious results!

 

Mexican Refrigerator Pickled Vegetables - Pickled Things Recipe Theme

This is a Mexican pickled vegetable recipe which is much different from a traditional pickled vegetable recipe.  The secret ingredient is Mexican Oregano. Mexican Oregano (Poliomintha longiflora), not to be confused with Cuban Oregano or Cuban Thyme which is a succulent, this is a leafy herb the looks more like tarragon than oregano. Although not a true oregano, Mexican oregano is native to Mexico, Guatemala and parts of South America. Lavender flowers bloom from summer to fall. The leaves have a spicy flavor that many gourmet chefs prefer. Placing whole branches over hot charcoal impart incredible flavor to grilled foods. We have a Secret Recipe DIY Refrigerator Pickles, but it has our special pickling spice, not Mexican Oregano. 

From this seasoning, which is a great companion to hot and spicy, you can make great pickled vegetables.

Mexican Refrigerator Pickled Vegetables  (Verduras en Escabeche)

3 Tablespoons vegetable oil

12 cloves garlic

1 cup sliced carrots

1 cup small cauliflower sections

8 jalapenos and 4 serranos, slit vertically down one side

1 large onion, sliced vertically

1 cup mild vinegar: cider, white wine, or herb-flavored

1 cup water

2 bay leaves

2 whole cloves

3 Tablespoons dried Mexican oregano

6 peppercorns

2 teaspoons kosher salt

Directions:

Heat oil and add garlic. Sauté until garlic turns golden and remove from oil. Add carrots to hot oil; cook two minutes then add cauliflower, chiles and onion. Continue to cook & stir for about two more minutes - keep veggies crisp.

Add cooked garlic back in along with vinegar, water, and spices. Bring to boil then remove from heat. Transfer veggies and liquid to a clean, hot jar. Let cool and cover. Let develop overnight in the fridge. The oil will cloud up, so let sit for 10 minutes at room temp before serving.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, or Recipe2019 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2020 so you can find them all.

The themes are:

Feb 2020 - Footbal Tailgate Favorites (AppFeb)

March 2020 - Kabobs (KabobMar)

April 2020 - Brunch (BrunchApr) more in 2021 also

May 2020 - Non-Traditional Pizza (PizzaMay)

June 2020 - Stir Fry Dishes (StirJun)

July 2020 - Salads with no lettuce (SaladJul)

August 2020 - Pickled things (PickleAug)

September 2020 - Quiche (QuicheSep)

October 2020 - Squash Soups (SquashOct)

November 2020 - Pumpkin (again) (PumpNov)

December 2020 - Turkey Recipes (TurkDec)

Herb of the Week - Mexican Oregano

Well after skipping a keep last week, the Herb-of-the-Week is back and this time we are featuring:

Mexican oregano (Lippia graveolens)

Mexican oregano—also called orégano in Spanish—a member of the Verbenaceae, or verbena family. Little known in North America, this "oregano" is a great acquisition for plant collectors and herb gardeners alike.

Though not a true oregano, Mexican oregano is native to Mexico, as well as Guatemala and parts of South America. A somewhat ungainly shrub, it grows up to five feet tall and wide in its native climate. Its brittle branches are very narrow, stiffly arching, and arranged in a seemingly haphazard manner. (The plant responds extremely well to pruning, so consider espaliers or topiaries as alternatives to the natural zigzag form). Its dark green, highly fragrant, corrugated foliage is minuscule—about 1/3-inch long by 1/8-inch wide. Tiny, starry-white flowers are borne intermittently throughout the year in the leaf axils.

Although a trifle difficult to find commercially as the interest in ethic foods increases you find it in more and more garden centers and nursries.  The seed is also available.

To Grow

Mexican oregano couldn't be easier to cultivate. Full sun, heat, and fertile, well-drained soil are all the plant requires. Average moisture is just fine. Lippia graveolens is hardy in USDA Zones 10 and 11. Gardeners in Zone 9 might risk it outside all year, but heavy, cool, wet winter soils will be its demise. In Zone 5 here in Illinois you can try Mexican oregano as a container specimen outdoors in warm weather and overwintered indoors in a greenhouse or south-facing windowsill. Indoors it will relish the same conditions as bay or rosemary—cool temperatures and fresh, circulating air. Watch for spider mites, whiteflies, and mealy bugs. Propagation is a breeze from ripe tip cuttings.  I have a tendency to grow it as an annual and then take cuttings late in the season to grow inside for winter, taking new cuttings in time to move the plant outdoors.

To Use

Mexican oregano has a sweetness and intensity that many gourmets prefer to the flavor of the true European or Mediterranean species. The leaves are a wonderful flavoring for fish, meatballs, sausage, tomato sauces, or any recipe requiring a strong oregano essence. Trim off some of the plant's thicker branches and utilize them as flavor-enhancing skewers for seafood or poultry shish kebobs or vegetable brochettes. Whole branches can be strewn over hot charcoal to impart a fantastic taste to grilled foods.

In its native Mexico, the herb is sometimes called té de pais ("country tea"), because the dried leaves are brewed into an herbal tea. It is also employed in salsas, pozole (Mexican-style hominy soup, usually prepared with pork), adobos (strongly flavored Mexican seasoning pastes), and rajas (roasted and seasoned chile strips used as filling for tortillas or quesadillas or as a base for more complex dishes).

Here are a couple recipes to try with it.  You can substitute regular oregano if you want to try the recipe but do not have any Mexican Oregano.

Recipes

Mexican Rice

Ingredients

• 2 tablespoons vegetable oil
• 1/2 cup ground pork
• 1/4 pound chorizo (Mexican sausage), halved lengthwise and cut into 1/4-inch pieces
• 1/2 cup chopped white onions
• 1/4 cup chopped green bell peppers
• 2 teaspoons minced garlic
• 2 cups long grain rice
• 1 large tomato, peeled, seeded and chopped
• 4 cups chicken stock, or water
• 3/4 teaspoon salt
• 1/2 teaspoon saffron
• 1 teaspoon chopped fresh Mexican oregano leaves  (use ½ tsp. dry)
• 1 teaspoon chopped fresh cilantro leaves  (use 1 tsp. dry)
• 1/4 cup chopped green onions

Directions

In a medium, heavy saucepan, heat the oil over medium-high heat. Add the pork and cook, stirring until no longer pink. Add the sausages and cook, stirring, for 1 minute.  Add the onions and bell peppers, and cook, stirring, until soft, about 3 minutes. Then add garlic and cook for 30 seconds. Add the rice and cook, stirring, for 1 minute.  Stir in the tomatoes  and cook  for 1 minute. Add the stock, salt, and saffron, and stir well. Bring to a boil. Lower the heat to low, cover, and cook undisturbed until all the liquid is absorbed, about 20 minutes.

Remove from the heat and let sit, covered, for 10 minutes. Uncover and fluff the rice with a fork. Add the oregano and cilantro, and stir to incorporate.  Turn into a decorative bowl and garnish with the green onions. Serve immediately.

Mexican Meat Ball soup

Studded with zucchini, corn, and tomatoes, our brothy soup is comforting, especially on chilly evenings. Oregano flavors both the liquid and the meatballs.

Yield: 4

Ingredients

• tablespoon  vegetable oil
• small red onion, chopped
• jalapeño peppers, seeds and ribs removed, chopped
• zucchini (about 1/2 pound), cut into 1/2-inch dice
• 1 1/2  teaspoons  dried Mexican oregano, or 2 tablespoons chopped fresh Mexican oregano
• 1/4  teaspoon  ground cumin
• quart canned low-sodium chicken broth or homemade stock
• cups  water
• 1 1/2  cups  drained canned diced tomatoes (one 15-ounce can)
• 1 1/4  teaspoons  salt
• 1/2  teaspoon  fresh-ground black pepper
• 1/2  pound  ground beef
• cloves garlic, minced
• 1/2  tablespoons  dry bread crumbs
• egg, beaten to mix
• cup  fresh (cut from about 2 ears) or frozen corn kernels
• tablespoon  lime juice

Directions

1. In a large pot, heat the oil over moderately low heat. Add the onion and half the jalapeños and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the zucchini,1 1/2 teaspoons of the dried oregano, if using, and 1/4 teaspoon of the cumin and cook, stirring, until the zucchini starts to soften, about 3 minutes.

2. Add the broth, water, tomatoes, salt, and black pepper; bring to a simmer. Simmer for 15 minutes.