Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more robust flavour with a hint of thyme, and a warm aroma.
Oregano goes particularly well with tomatoes, aubergine and lamb and is generally added just at the end of cooking, so that it retains its pungency.
All year round.
Choose the best
Healthy-looking, fresh green leaves, with no brown patches.
Wash, then remove the leaves from the stalk and use whole or chopped, as required. Alternatively, leave the sprigs intact and add to the roasting tray.
Fresh oregano should be wrapped in damp kitchen paper, placed in a perforated bag and stored in the fridge. It will last for up to three days.
Chop and use to top pizzas, add to Greek salad, or use a large bunch as a bed on which to roast a joint.
Try marjoram or thyme.