A friend told me about this article in the Dallas Morning news. I tried to pull it up online, but it would only allow me to see so much if I didnt subscribe. Now I am wondering whats going on because I have four or five different oreganos out there and a couple of them I know are tough and dont have any flavor. what are you guys expierences? This is the only part I was able to copy.
Know your Oregano
Some herbs sold as oregano really aren't, and some oreganos don't have any flavor at all
Relevance: 1
Writer: MARIANA GREENE Staff Writer
Published: July 9, 2005
Page Number: 1E
Word Count: 1986
Edition: SECOND
Summary: Unlike Gertrude Stein's roses, oregano is an oregano is not. While it is thought of primarily as an herb for flavoring pizza and pasta, there are oreganos grown for cough syrups, as a soak to soothe stiff joints, and to remedy liver ailments. There also are oreganos grown as matlike ground covers, for their gold or variegated foliage, or for their dainty blooms that, when dried, are favorites of wreath-makers and flower arrangers.
Oregano leaves can taste like creosote (that would
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KNOW YOUR OREGANO!
My favorites for flavor are generally the Greek Oreganos -- strong (but not creosote, LOL) and peppery! I lost my favorite cultivar, 'Georges Greek', over the winter, but I have a 'Greek Mountain Oregano' from DeBaggio and several from my new DG friends that are filling the gap nicely. Some are definitely more peppery than others, especially 'Hot & Spicy', which really has a kick! I've tasted some "Greek Oreganos" that were much less intense in flavor, and some that had a definitely bitter aftertaste, so you can't always go by the tag.
I got a much milder "Oregano" in a swap that I think is probably a Marjoram, so look for marjoram if you want a less strong & spicy flavor.
The creeping oreganos really vary! I had a golden creeping oregano with rounded, crinkled leaves (almost like a lily pad) that had a nice flavor, suitable for cooking, but I've seen similar cultivars since then with no flavor. Since I like herbs for scent and culinary use as well as for looks, at a nursery I'm always sniffing and rubbing the leaves or secretly pinching off a tip to taste.
BTW, if anyone has 'Georges Greek' oregano, PLMK! I got my much missed one at a Frank's Nursery, now out of business, and I don't know which grower they used.
I hate to disappoint you, but my experience with different varieties of oregano is very limited. Very occassionally, I have nibbled at some of the specialty flavors I've seen and then think "well, I want oregano flavor in dish x... not lemon flavor."
To be honest, I use the oregano that I found in the flowerbeds around my house for cooking. Read: oregano that came with the house = I have no clue what it is except it has that appropriate "pencil shavings" smell to it. (In fact, it might not be oregano at all, but it hasn't made me sick or anything... LOL) My thing is, I have so much of it that I really don't want to acquire any more. I can only make so much spaghetti sauce.
I suggest googling this to see what other info you can come up with. I can tell you that just about all the varieties have the medicinal properties the article mentions, but to what degree, you'd probably have to experiment.
Creosote... seriously?
oh, yes, creosote! A friend of mine had some "greek oregano" that had bloomed out, and she cut it for me knowing that I was looking for oregano to use in sauce.... the nasty flavor was probably mostly due to it having bloomed, but there really wasn't any yummy oregano flavor left at all!
I just read that if your oregano is being grown in a zone not originally intended by nature (greek oregano, for example, being grown in cooler climate), it will have little or no taste. Still pretty, still perennial, but no taste.
Barb
Creosote????...I am very worried that I might have given some one a laxative ...thats what this Creosote sound like to me. lol ..but oregano grown to be used as ground cover really got to me too. Critt I have that hot &spicy and the greek...I think I will plant the others in the ground just to see how much it will cover. I wonder if its a perenial? Diane you are right you can only make so much spaghetti! lol ..and to top things off I used this low carb spaghetti! UHG! it is awful!
Sylvia
Gah! Low carb spaghetti is an abomination. As my dad says, (in regard to seafood), some food is worth dying for. ;>) (My dad is a hoot.)