Oregano
This aromatic herb is best added at the end of cooking. Discover how to buy top quality oregano, plus tips to store, prepare and cook with it.
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.
Availability
All year round.
Learn how to grow your own oregano from the experts at Gardeners’ World.
Choose the best
Healthy-looking, fresh green leaves, with no brown patches.
Prepare it
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.
Store it
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.
Cook it
Chop and use to top pizzas, add to Greek salad, or use a large bunch as a bed on which to roast a joint.
Alternatives
Try marjoram or thyme.