Oregano leaves

Oregano, which is also called wild marjoram or origan and is often confused with marjoram, is a perennial plant of the mint family native to the Mediterranean region.

Oregano has an ability to increase appetite in humans. Tomato dressing in a a pasta dish seasoned with 0.27 percent oregano increase the palatability and the intake of food compared with unseasoned control food.

Oregano combines beautifully with olive oil, garlic, onion, thyme, basil, parsley and vinegar. These ingredients can be used to create a delicious marinade for meat dishes.

Freezing oregano in tomato juice works well for adding to spaghetti and pizza sauces. Put about tablespoonful of fresh oregano leaves in each cell of an ice cube.

Fill the cells with tomato juice and freeze. After the cubes are frozen, remove them from the tray and seal in plastic freezer bags.

Oregano added to sautéed or cooked vegetables tables such as zucchini, eggplant, broccoli, onion and cauliflower can improve their flavor.
Oregano leaves