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Oregano

Posted August 1, 2012 by Sharon 2 Comments

Dried oregano from the Mediterranean surpasses all others.

Conventional cooking wisdom dictates that fresh herbs are always preferable to dried. A generation ago, you might find fresh parsley in the supermarket produce section, but that would be it. Today, fresh herbs crowd an entire section and “gourmet” recipes demand the just-picked stuff.

Some fresh herbs are, indeed, superior to their dried relatives a few aisles away. Basil is the most obvious example. It shares its subtle anise-mint flavor only when it’s newly plucked. But oregano? I don’t agree with the trend to cooking with this herb before it’s dried, especially if it was grown in a hot house or hydroponically, as so many commercially-grown herbs are.

Oregano, in Italy, is the Neapolitan pizza herb. For making the finest pizza at home, the type of oregano you choose makes a dramatic impact.

[Read more…]

Filed Under: Campania, Culture, Food, Gardening, Lifestyle, Markets, Mediterranean diet Tagged With: Italian herbs, Mediterranean herbs, pizza herb

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