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Jun 12, 2009 09:25 AM

Fresh Oregano Suggestions?

My oregano plants are HUGE this year, one in particular. Anyone got some great recipes that call for fresh oregano? I'll pick a good bit of it and dry it for the winter, but would like to use some fresh!

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  1. You can use fresh oregano in any recipe that calls for dried. Just use 2 or 3 times more of it, chopped.
    Drying intensifies the flavor of most herbs.

      1. re: valerie

        I got some oregano planted this year that is a lemon flavored oregano. It's really pretty too -- kind of variegated green and bright yellow. I think it would be great in your recipe and will put that on our list to try.

        1. re: karykat

          I must admit that I have only used dried oregano, but this recipe comes out perfect every time. I am always trying new marinades for grilled chicken and I go back to this one every time. The only other thing I do differently is that I use boneless chicken breasts rather than bone-in pieces. I just find them easier to cook on the grill. I use fairly thick pieces, so they stay moist, and they really do stay moist.

      2. We make a marinade for BBQ chicken that's just beer, chopped garlic, and oregano. Marinate whole pieces of chicken in the marinade overnight, then drain, pat dry and wipe clean, and grill. Add your favorite homemade BBQ sauce once chicken is almost done. Yum!

        1. perhaps some greek foods lie ahead in your summer. the other day i made grilled shrimp painted up with olive oil and a good bit of chopped fresh oregano--finished with fresh lemon.

          1. I go to a Portugese restaurant from time to time. The chef/owner a Portugese daughter, cooks with fresh oregano quite often. One of her dishes that I love is her simple zuchinni with oregano. It has more oregano than I would ever dare to put in a dish, and yet hers works.Delicious!

            5 Replies
            1. re: chef chicklet

              I haven't had much luck with oregano, every time I made a dish with it I've ended up throwing it out. I believe there is different kind of oregano but I don't know which one is good. I see some chef on TV add some to their pizza but I don't know the best oregano. Anyone could help me?

              1. re: TDEL

                It's really hard to tell which oregano that you buy in a market will suit your taste. Most markets sell Greek oregano which seems to have the strongest flavor. However, in certain seasons Italian or Mexican oregano, both of which have milder flavors are also sold, with no special markings to tell you which is which. What you really want is pungent, true Greek oregano. If what you bought seems strong to you use it in dishes with strong flavors...or use less of it than is called for in the recipe.

                1. re: TDEL

                  I can sure understand, I used to feel the same way. I would use oregano very sparingly, until I ate this particular zuchinnin dish. I would of NEVER put that much oregano in, and yet this dish was just delicious. My husband, begs me to make the dish and use the same amount of oregano. I do and now we love oregano. I use fresh mostly, and dry for sauces. I would suggest growing a plant, and then you can see how well you like it fresh. It's about the easiest thing besides rosemary to grow, and you'll save yourself about a $1.50. I can't believe I was spending so much money on herbs, and then wasting them.

                  1. re: chef chicklet

                    Can you describe how the zucchini w/ oregano dish you love is prepared?

                    1. re: NYchowcook

                      I'll try I 've never written it down, but I don't think it's necessary to be exact for this.

                      I usually cook about 5 -6 med zucchini, cut on a diagonal at 1 inch cuts.
                      3 T butter, add 3 T fresh chopped oregano, and saute 1 clove smashed garlic, and 1/3 white onion cut into slivers. Add about 1/2 cup dry white wine and let that cook about 3 minutes on med, add at that point, a little water, probably 1/3 cup and add the zucchini, and let it cook until soft (I cover it).
                      Or let it cook until you have it the way you like it. When I make it it is almost stewed, but not quite. My husband prefers it this way, so that' how I cook it, and the length of time mellows the oregano out. Salt and pepper as usual, and red pepper flakes to your taste. Serve with freshly minced Italian parsley. Creates a wonderful liqour in the pot.

                      Just an fyi, I sometimes add fresh tomatoes, or sautee a red bell pepper, just to make it different or use what I have on hand. And I've made it with carrotsnly I add about 1 tsp of sugar to the carrots.