Organic oregano

Seeds:  1500  / Botanical name:  Origanum heracleoticum

Traditional aroma of Italian pizza and classic Herbes de Provence

Aromatic and slightly bitter oregano is a perennial herb with pointed, slightly oval leaves. The pleasantly fragrant, pink to purplish-red, two-lipped flowers develop into seed heads after flowering. Oregano plays a major role in Mediterranean cuisine and is, for example, always included in the Herbes de Provence spice blend, along with thyme.

Natural habitat:  Oregano originates from the eastern Mediterranean.

In the kitchen:  The robust aroma of oregano harmonizes perfectly with Mediterranean dishes. It is the quintessential pizza spice. But it also lends its distinctive aroma to many other southern European dishes, such as tomato sauce or moussaka. It adds an interesting note not only to summer dishes but also to hearty potato stews. It is also a popular seasoning for vegetables, such as eggplant and bell peppers. Freshly harvested oregano has a slightly milder flavor than dried oregano. The aromatic, edible blossoms also make a pretty decoration and are perfectly safe to eat. Unlike other herbs, oregano should be added at least fifteen minutes before the end of cooking to allow its flavor to fully develop. Freshly cut oregano can be stored in a plastic container in the refrigerator for a few days. Like many other herbs, oregano can also be frozen. Oregano is one of the few herbs whose aroma is intensified by drying. The best time for this is during or shortly after flowering. Cut entire sprigs and hang them upside down, tied together. Strip completely dried leaves and blossoms from the stems and store the herb in tightly sealed containers in a dark place.