HOME > Chowhound > Home Cooking >

Discussion

Favorite uses for fresh oregano?

Oregano is one of the few green herbs that I think retains reasonably good flavor when dried, but I love how bright and aromatic it is when fresh. What are favorite dishes you make with fresh oregano (and in which you wouldn't sub dried)?

I don't eat red meat, so for myself, I'd especially welcome ideas for vegetables, poultry, or fish/shellfish.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. i love it on pizza with tomato sauce and cheese. so many people use basil on everything these days, it's not to have the taste of oregano.

    1. I use it anywhere that you'd use dried.

        1. re: JonParker

          Thumbs up. Mellows the flavor nicely.

          1. re: JonParker

            What do you put in your oregano pesto? I like the idea, and I'm thinking oregano might lend itself to a more elemental treatment than the cheese and nuts of pesto Genovese.

          2. In a greek-type salad with tomatoes, cucumbers, black olives, red onion, and feta.

            1 Reply
            1. re: tcamp

              I just about every kind of salad, fresh oregano adds a nice kick.

            2. Marinara with fresh herbs: basil, oregano and parsley.

              1. Fresh oregano adds a nice zing to Greek potato salad (dressing of lemon juice, olive oil, salt, pepper, and oregano on warm cooked potatoes; chopped parsley a good addition, too).

                1. I spatchcocked Cornish game hens and did this Bobby Flay recipe...... pretty damn delicious and a very elegant presentation tooo..

                  http://www.foodnetwork.com/recipes/bo...

                  I used fresh oregano for pork Sovalki this weekend - very good...

                  I got scared off (foolishly) many years ago from using a Oragano (dried not fresh).... it completed destroyed my 'sunday' gravy ( okay it was likely wenesday gravy). So I have just recently discovered fresh oregano.... it's under used and under apriciated IMHO.....

                  I use dried organo lots now.... However, I use the Mexican variety.... I should start a new thread on this.. Mexican oregano ( I belive it's actually lemon verbena?) is easier for me to cook with and I do often...

                  2 Replies
                  1. re: sparky403

                    Mexican oregano is not lemon verbena, which has a nice lemony flavor, but it is a verbena rather than a mint, which is what Mediterranean oregano is.

                    Confusing, I know. I grow and use both. I also grow and use Cuban oregano, which is also called Mexican mint.

                    I do a lot of Mexican cooking and use Mexican oregano frequently. They all have their uses. To some degree they are interchangeable, but there are subtlties that make knowing the difference worthwhile.

                    1. re: JonParker

                      Mediterranean oregano and Mexican oregano are very, very different animals. All you have to do is smell them.

                  2. Greek chicken: marinate chicken ~2 hours with fresh oregano, garlic, lemon juice, olive oil, and S&P. Grill or broil.

                    1 Reply
                    1. re: travelmad478

                      This Martha Stewart recipe for Grilled Chicken with Lemon and Oregano is very good.

                      http://www.marthastewart.com/352648/g...

                    2. I've stir-fried with corn and leeks.

                      1. Gennaro's in NYC summer salad - cubed watermelon, crumbled goat cheese, just a little excellent olive oil, sea salt, fresh oregano

                        1. Thanks for all the terrific suggestions. Looking forward to playing with fresh oregano.