Oregano

Wrapped with a red strap, that green oregano awaits me at the market, where I buy it every week from the moment it appears in April till the day it disappears before winter arrives. And the most magical thing is that even knowing the aroma of oregano by heart, every single time I pick it up and put it to my nose, be it at the market, from my basket on my way home, or at home straight out of the fridge, I feel like I am falling in love with it all over again. There is something ethereal about that aroma of oregano. Maybe because it is one of those essential herbs in the world of pizza making. Perhaps because it is an herb associated with how the air smells in Italy and Greece, where we love to spend our vacations. Or, maybe the unavailability among other herbs makes it oregano special. Who knows.

Even when we think we don't like oregano or haven't eaten it, mostly it is untrue, as no pizza or classical tomato pasta sauce would be possible without the king of spices - oregano. Though it is considered to be more Greek spice than Italian, it is fantastic to grow and use all over the world. As for the growing - the flowers attract pollinators, look beautifully in bouquets, and taste surprisingly in salads. The size and look of the plant, and its leaves depend on the sort you have - Greek (most common), Italian, Mexican or other.

For the eating part. Oregano is not only flavorful but has many of the healing properties. It fights bacteria, cold, indigestion, skin sores, inflammation, diabetes, depression, and sore muscles. Like many herbs, oregano is no exception to functioning as a powerful antioxidant. 

Cooking with oregano is simple, as nearly every product loves its company. From mozzarella and ricotta to all kinds of meat, fish, and vegetables. Pizza and all tomatoes are more than happy to share a plate with oregano. As for pairing it with other spices, oregano is very easy going with everything. Still, the best friendship would be with black pepper, chili, thyme, cumin, fennel and anise seeds, paprika powder, marjoram, garlic, bay leaves, rosemary. Although dried oregano is available all year round (should be added to the dish at the beginning of cooking), I prefer to use the fresh one, as the taste is more unique. And do not forget to freeze the leaves to use them in winter.