Definition:

(uh REG uh no) Oregano is a robust herb with small, green leaves. It has a strong spicy flavor and bitter undertones.

Forms

Oregano is available fresh and dried. Dried oregano is packaged as whole leaves and as a ground herb.

Selecting

When buying fresh oregano, choose leaves that look fresh and have no brown spots. When buying dried oregano, select small containers so you can use up the herbs within a year.

Fresh oregano is highly perishable, so purchase it only as you needed. For short-term storage, immerse the freshly cut stems in water about 2 inches deep. Cover the leaves loosely and refrigerate for several days. A plastic bag or plastic wrap makes a good covering.

For dried oregano, mark each container with the date of purchase; after a year, discard any of the remaining herb. Keep dried oregano in tightly covered, lightproof containers in a cool, dry place -- not above your range.

Preparation Tips

When using dried oregano, measure it first, then crush it in the palm of your hand, between your fingers, or with a mortar and pestle to release the aromatic oils. (If you're using your own dried whole oregano, crush them slightly before measuring.)

Cooking Tips

If you're experimenting with fresh oregano, start by adding about 1 teaspoon of oregano for each 4 servings.

If you want a stronger flavor, add more oregano gradually, tasting as you go, until you're satisfied.

Substitutions

Thyme or basil

Fresh oregano for dried--just triple the amount of dried oregano called for in the recipe. For example, if a recipe uses 1 teaspoon dried oregano, add 1 tablespoon fresh.

Work in reverse when you're substituting dried oregano for fresh because dried oregano has a more concentrated flavor. Use about one-third of the amount that the recipe suggests.

When substituting thyme or basil for oregano start with half of the amount the recipe calls for and add the herb until it suits your taste.

Q\A:

Q: Can you freeze fresh herbs?

A: Yes. To freeze fresh herbs, place them in plastic freezer containers or bags. (Remove the stems from herbs such as basil, sage, mint, oregano, and parsley before freezing the leaves.) Expect frozen herbs to discolor some. When you're ready to use them, there's no need to thaw them. Just add the frozen herbs to the food you are cooking.