Oregano (with recipes)

            Oregano, known also as wild marjoram and Mexican sage, is a hardy herb of the mint family. Its pungent flavor is often found in Italian, Greek, Mexican, and Spanish dishes. Use it sparingly, fresh or dried, or its taste will overdominate.

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TOMATO-OREGANO SALAD

3 large cloves garlic

1 teaspoon dried oregano, or 2 tablespoons fresh

¾ teaspoon salt

¼ teaspoon fresh ground black pepper

3 tablespoons olive oil

1 tablespoon wine or balsamic vinegar

2 cups sliced fresh tomatoes

1.      In a bowl press garlic cloves flat with the back of a wooden spoon. Rub oregano between hands to release oils and let fall into bowl. Add salt, pepper, oil, and vinegar. Stir and let sit for an hour or so. About 20 minutes before serving, add tomatoes, stirring to coat with dressing. Refrigerate briefly.

2.      Serves four as a side dish.

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TUSCAN MARINADE

6 cloves garlic, chopped

½ cup Tuscan olive oil

½ cup Italian red wine

¼ cup fresh oregano, chopped, or 1 tablespoon dried

¹/₃ cup fresh sage, chopped, or 2 tablespoons dried

3 sprigs fresh rosemary, chopped, or 1 teaspoon dried

1 medium onion, chopped

1 teaspoon freshly group black pepper

2 bay leaves

2 tablespoons orange or lemon zest

·        Combine all ingredients and refrigerate in a covered container. May be made up to four days in advance. Delicious marinade for steak or chicken. Marinate 2 hours before grilling, or overnight in refrigerator.