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Fields of Oregano covered
the hillsides of Greece giving rise to the name, literally meaning
"Delight of the Mountains". The specific species cultivated in ancient
times is unknown & in fact, there are several species of Oregano found
around the globe. |
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The leaves are small & round growing low on a
bushy plant. "Wild" Oregano is sold still intact on the
branch but the leaf needs to be removed from the fibrous,
woody stems before use. Commercial processes that "cut &
sift" are, however, well developed and seem to deliver a
consistent product to the marketplace on the whole. Chefs
should look for the mottled light & dark greens that come
from a combination of the new & old growth together.
The tender young leaves add a very mild
sweetness while the older leaves impart the familiar
pungency we recognize in the long, slow-cooked Marinara that
needs the intensity to survive hours on the stove. The leaf
should not be a more uniform "washed out" colour (indicating
age) or overly stem laden. |
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Walking among the high hills where the slightly cooler climate
makes Oregano flourish, you see that each family in Greece has
the trilogy of Basil, Thyme & Oregano planted with good reason.
The sweetness of the first & the savory of the second are
married perfectly by Oregano which illustrates both qualities.
Similar equal ratios of each in the trilogy would be dictated by
the local cuisine in the kitchen.
Using Oregano alone is not unheard of but to round out the
flavour with its herb cousins almost always makes culinary
sense.
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