Contributed by Sandra Kochan (Guest Contributor)

Oregano, "the pizza herb" was virtually unknown outside Greek and Italian communities in North America until WWII soldiers began returning home from the Italian front, raving about this pungent, resinous ingredient which is
so essential to Mediterranean cuisine.

Botanists admit to much confusion between marjoram and oregano; they are indeed related, but generally, true oregano is stronger and less sweet than marjoram. There is also a Mexican oregano called epazote, which is stronger
still and has an aroma resembling turpentine (believe me, it's an acquired taste...)

Like many herbs, the benefits of oregano extend beyond the kitchen. Herbalists recommend it for its anti-bacterial and anti-fungal properties, and it should come as no surprise that its historical use in flavoring bean dishes is linked to its anti-flatulent powers!

Oregano is an easy-to-grow hardy perennial here in the Okanagan, with lots of summer heat to build up the volatile oils so key to aroma and flavour. It is undemanding in terms of soil or irrigation, and left to its own devices
will spread easily. To deal with an overabundance, you can dry bunches of oregano by placing them inside a paper bag and setting them aside for a few weeks. The bag will prevent loss of the oils and fragrance. I've also made
pesto substituting oregano for basil, but the result is not for the faint-of-palate and a little bit goes a long way!

Although tomato sauce is probably the most common use for oregano, it's also a wonderful ingredient for egg or cheese dishes. Here's a classic summer salad which pairs the creamy texture of fresh mozzarella cheese (look for
water-packed bocconcini at your favorite Italian market) with a robust and versatile spiced olive oil drizzle. You can easily adapt this flavoured oil to other herbs as they come into season--fresh rosemary, chives or thyme
would work equally well.

See Recipe "Fresh Mozzarella with Oregano Olive Oil" in the "Salads & Dressings" section of our Recipe Archive

Contributor Sandra Kochan is an intrepid
gastronaut who has been exploring the far reaches of the Okanagan food and
wine scene for a long time now. In fact, she's been at it long enough to
remember a time when there wasn't much of a scene at all! Much of her
history in the business is now permanently attached to her waistline, a fact
which she prefers to ignore during ice-cream season. Her most shocking
culinary experience in the valley involved a deep-fried pickle.

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