Dried oregano
A peppery, earthy herb that's better dried than fresh — which is how most of the Mediterranean uses it.
What to do with it
Classics built on it
GreekSouvlakiSmall pieces of pork or chicken grilled on skewers, eaten from the stick or wrapped in pitta with tomato, onion, tzatziki and chips.No one here has made it yetGreekHoriatikiVillage salad: ripe tomato, cucumber, onion, green pepper and olives, with a slab of feta, oregano and plenty of olive oil — and no lettuce.No one here has made it yetGreekDakosA hard barley rusk softened with grated tomato and olive oil, heaped with soft white cheese, oregano and capers.No one here has made it yetCreole and CajunMuffulettaA round Sicilian sesame loaf, split and stacked with cured meats, provolone and a chopped olive salad soaking into the bread.No one here has made it yet Kinds
- Mediterranean / Greek
- Sharp and resinous; sold dried on the branch in Greece.
- Mexican oregano
- A different plant, with a citrusy, grassier edge — for salsas, pozole and beans.
Knowing it
- Where to buy
- Greek and Turkish grocers for bunches of dried; Latin American grocers for Mexican.
- Worth knowing
- Crumble dried oregano between your palms as it goes in, to wake it up.