Easy Herbs: 10/15: Oregano

Fifteen Easy Herbs
No. 10 Oregano
There are many varieties from various locations (Greece, Mexico, Italy, Sicily, Syria, Turkey, Crete, etc.) The strongest (best) flavor comes from true Greek Oregano (species name is heracleoticum). Since marjoram is a weaker flavored, short-lived, tender Origanum, let’s concentrate on the full-flavored Greek Oregano. If your recipe calls for marjoram, just use less oregano!
How to grow it:
The best location for the plant is in full sun, in well-drained soil. If you are determined to experience the herb that bites back, O. heracleoticum, order seeds from Richter’s Herbs. (richters.com) Start seeds indoors in early spring; don’t cover them with soil, they’ll germinate in light.
How to eat it:
Leaves are good at any stage, and can be frozen or dried for winter use. With olive oil and oregano, a submarine sandwich is Italian. Oregano in your homemade “boursin” cheese spread will be delicious. You’ll find the ingredient listed in recipes for vegetables, meats, cheese & egg dishes—but the primo use is in tomato sauce for pasta and pizza.
Herb on deck: Winter Savory—you can eat it in the summer, too.

Pizza Sauce
2 tablespoons minced garlic
1/2 cup minced onion
2 tablespoons olive oil
1 can (14.5 oz.) diced tomatoes
1/2 teaspoon sugar
1 teaspoon salt
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1/4 teaspoon freshly ground black pepper or red cayenne pepper
1 teaspoon cracked fennel seeds

Sauté garlic and onion in oil until golden. Add tomatoes and all seasonings. Simmer until sauce has lost most of its moisture, about 5 minutes.