Oregano (rigani)

This powerful oregano was picked on the island of Crete, the island where the mountain slopes are colored by a carpet of flowering herbs in the summer. The flavor is so concentrated that it is advisable to use the oregano sparingly. Give your pizza, egg dish, or salad a boost with this unique herb.

Note: the oregano leaves can be (considerably) finer than those shown in the image! Grading: 2-5 mm

Oregano is the popular name for marjoram, a plant belonging to the mint family. Its use on pizza and in salads in Italian and Greek cuisine is famous, especially in combination with tomato and eggplant. However, oregano is not used solely in European cuisine, but also in Latin American cuisine.

Like true marjoram (Origanum majorana), oregano is woody. The leaves are larger, have a stalk, are slightly hairy, and are green on both sides. Oregano is usually harvested 'on the stem'. That is why the stem and leaf are processed together in many oregano products.

This is not the case with our oregano; the leaves are stripped from the stems after harvesting. Moreover, our oregano is harvested early in the summer, shortly before flowering, when the leaves are at their most flavorful. This wild-growing oregano, known as rígani in Crete, naturally possesses a more powerful and broader flavor profile than dried, cultivated oreganos, both naturally and through the careful method of harvesting and processing, but is also more potent than fresh oregano.

Therefore, use it to give a dish (hot or cold) a boost. Be more sparing with this wild oregano than you might be accustomed to. Prevent the strong flavor of this wild oregano from overpowering other flavor components. Incidentally, the more delicate the dish, the more it is worth considering using marjoram instead of oregano. rule of thumb in addition is:

• rustic Mediterranean and Southern French dishes oregano,
  
• refined Northern French dishes: marjoram.

Scent and taste

The taste and smell of oregano are determined by carvacrol (spicy and bitter), thymol (thyme), myrcene (pepperig) and sabinene. The latter provides the sweet notes.

Usage

As strange as it may sound, oregano lends itself not only to savory dishes but also to sweet dishes, even in ice cream or yogurt. A favorite application, however, is oregano in combination with garlic and lemon, for example as a flavoring for (fatty) lamb, and on or in egg dishes.

Add dried oregano only at the last moment. The best time to add dried herbs is at most ten minutes before the end of cooking. That is sufficient for the leaves to reabsorb moisture and transfer the flavor to the dish.

Did you know that the flavor of these dried herbs comes out best when you let the herbs absorb moisture in oil for a while, so that they can transfer their flavor to the oil? Then cook with this aromatic oil.

Features:

• 100% dried leaf (stripped) of Origanum vulgare - wild
• origin: Greece (Crete)

Assortment

• available in glass (20 grams) and stand-up pouch (no test tubes)
• Larger quantities on request

Gift packaging

• The jar is available in tasteful gift packaging, consisting of a cube box filled with black tissue paper.
• For an overview of our gift packaging, please refer to the gift packaging section.
  

General advice

• Store the oregano in a dark, dry, and cool place.
  
• The expiration date is an indication.

Save:

• store your oregano in a closed package
• preferably store in a dark, dry and cool place
• best before June 2027 (06-2027)
• This expiration date is an indication.

Batch number

The batch number helps us trace which supply an item originated from. It is listed on the packing slip and the invoice.