Oregano (rigani)

This powerful oregano is harvested on the island of Crete, where the mountain slopes are bathed in a carpet of flowering herbs in summer. The flavor is so concentrated that it's best used sparingly. Give your pizza, egg dish, or salad a boost with this unique herb.

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

Oregano is the popular name for wild marjoram, a plant in the Lamiaceae family. Its use on pizza and in salads in Italian and Greek cuisines, especially in combination with tomatoes and eggplant, is renowned. However, oregano is used not only in European cuisine, but also in Latin American dishes.

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

This isn't 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 in Crete as rígani, naturally and thanks to the careful harvesting and processing methods, has a more powerful and broader flavor palette than dried, cultivated oregano, but is also more potent than fresh oregano.

Therefore, use it to give a dish (hot or cold) a boost. Use this wild oregano more sparingly than you might be used to. Prevent the strong flavor of this wild oregano from overpowering other flavor components. The more delicate the dish, the more it might be worth considering using marjoram instead of oregano. rule of thumb this includes:

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

Smell and taste

The taste and smell of oregano is 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 ice cream or yogurt. A favorite use, however, is for oregano combined with garlic and lemon, for example, as a flavoring for (fatty) lamb, and on or in egg dishes.

Add dried oregano at the very last minute. The best time to add dried herbs is no more than ten minutes before the end of cooking. This is enough time for the leaves to reabsorb moisture and release their flavor into the dish.

Did you know that the flavor of these dried herbs is best developed when soaked in oil for a while, allowing them to absorb their flavors? Then, you cook with this aromatic oil.

Features:

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

Assortment

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

Gift wrapping

• The jar is available in a 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 container
• preferably store in a dark, dry and cool place
• best before June 2027 (07-2027)
• This expiration date is an indication

Batch number

The batch number helps us track which batch an item originates from. It's listed on the packing slip and invoice.