oregano organic culinary herbs Colorado

Our Oregano came to us from a retired teacher in Glenwood Springs, Mrs. Guadnola. Her father brought it over from Italy, It is the variety Sicily.

Oregano or Pot Marjoram (Origanum vulgare) is a species of Origanum, native to Europe, the Mediterranean region and southern and central Asia. It is a perennial herb, growing to 20-80 cm tall, with opposite leaves 1-4 cm long. The flowers are purple, 3-4 mm long, produced in erect spikes. The name means "Joy of the Mountains"

Oregano is an important culinary herb. It is particularly widely used in Greek and Italian cuisines. It is the leaves that are used in cooking, and the dried herb is often more flavourful than the fresh.

It is a conditio sine qua non in Italian cuisine. It is used in tomato sauces, fried vegetables and grilled meat. Together with basil, it makes up for the character of Italian dishes; see parsley on Italian variants of bouquet garni.

Oregano combines nicely with pickled olives, capers and lovage leaves. Unlike most Italian herbs, oregano works with hot and spicy food, which is popular in southern Italy.

1 Lg onion diced
2 Carrots sliced
6 pearls of garlic chopped fine
1 med zucchini sliced
1 pkg mushrooms
1 cup diced celery
1/3 cup olive oil
½ cup diced bell pepper
2 cans tomato sauce
4 ripe tomatoes
1 TBL each of chopped Thyme, Marjoram, Oregano
1/3-cup basil leaves
Grated parmesan
Lightly sauté garlic, onions, mushrooms first. Then add veggies, sauté for 5 more minutes add tomato sauce and herbs. Simmer for ½ hour. Add salt and pepper to taste. Enjoy over pasta!!!!
Garnish with parmesan.

A lovely condiment to use, especially with Mediterranean style dishes.

2 cups high quality extra-virgin olive oil
1 package fresh oregano
Blanch and shock the oregano leaves (no stems). Puree. Add to olive oil. Allow to stand no more than 2 days. Strain with a fine mesh strainer. Store oil in refrigerator.


A delectable Latin American vegetable dish.

1 lb. summer squash, cut in ½ “ dice
1 large New Mexican green chile, roasted, seeded and diced
1 red pepper, diced
Salt and freshly ground black pepper
Olive oil
1/3 cup goat cheese
1 tablespoon finely minced fresh oregano
Sauté red pepper until wilted. Add squash, green chile, and stir fry until just cooked through. Season with salt and pepper. Garnish with crumbled goat cheese and minced oregano.

A traditional Greek flavor combo. Hard to beat. Good with chicken and vegetable too. Serves 4

2 lbs. rack of lamb, Frenched (ask your favorite butcher to do this)
2 tablespoons extra-virgin olive oil
2 tablespoons chopped oregano
1 tablespoon lemon juice
1 tsp. lemon zest
2 oz. Feta cheese, crumbled finely
Preheat oven to 400º F. Mix olive oil, lemon juice, zest and oregano in small bowl. Coat the lamb with this mixture. Roast until meat registers 140º F on an instant read thermometer. Let meat rest at least 15 minutes before serving.

A great dressing for a classic Greek salad

with cucumbers, olives, tomatoes and feta cheese¼ cup red-wine vinegar
Salt and freshly ground black pepper
2 teaspoons chopped fresh oregano
1/3 cup extra-virgin olive oil
Whisk together the vinaigrette ingredients. Shake before serving. Best used within a few days.

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