Instead of stripping the leaves from the stem, you can also trim the leaves off using scissors.
Stacking, rolling, and chopping herbs like this is a cutting technique known as chiffonade, which produces long, thin strips.
Substitute 1 teaspoon (1. 8 g) of dried oregano in place of 1 tablespoon (1. 6 g) of fresh oregano. [4] X Research source Dried oregano should be added to dishes at the beginning of the cooking time to ensure it has time to infuse into the other ingredients. Fresh oregano can be added near the end of the cooking process to help preserve more of its flavor. [5] X Research source
In a large saucepan, cook a diced onion over medium heat with ¼ cup (59 ml) of olive oil, a bay leaf, 1 teaspoon (0. 5 g) of fresh oregano, 2 cloves of minced garlic, and salt, to taste. Cook the mixture for 10 minutes. Add 2 tablespoons (28 g) of tomato paste and cook for another five minutes. Add two 28-ounce (794-g) cans of diced tomatoes and bring the mixture to a boil. When the sauce comes to a boil, lower the heat to medium-low and simmer it for an hour, stirring every few minutes. Remove the bay leaf and serve with your favorite dishes.
Celery Carrots Bacon or pancetta Veal Pork Whole milk White wine
To make an Italian herb blend for breads and baked goods, combine 1 tablespoon (5. 4 g) each of dried basil and oregano, 1 teaspoon (3 g) each of garlic and onion powder, and ½ cup (63 g) of grated Romano cheese. [8] X Research source
Combine in a small bowl ¼ cup (59 ml) of melted butter, ¼ cup (59 ml) of lemon juice, 2 tablespoons (30 ml) of Worcestershire sauce, and 2 tablespoons (30 ml) of soy sauce Transfer 6 skinless and boneless chicken breasts to a large baking dish Cover the chicken with the sauce Sprinkle 2 teaspoons (3. 6 g) of dried oregano and 1 teaspoon (3 g) of garlic powder over the chicken Bake the chicken for 30 minutes in a 375 F (191 C) oven, pulling it out halfway through to baste the meat with the sauce
Oregano-seasoned ground beef is ideal for meatballs and burgers.
1 cup (25 g) of fresh oregano ½ cup (63 g) of grated parmesan cheese 1 large garlic clove ½ cup (63 g) of almonds ½ cup (118 ml) of olive oil Salt and pepper, to taste
Certain vegetables go even better with oregano than others, including tomato and eggplant, making oregano and excellent herb for ratatouille. [14] X Research source For raw vegetables, oregano is best when paired with salads that have strong ingredients, such as olives, citrus, goat cheese, and anchovies. [15] X Research source
6 cups (1. 4 L) olive oil ⅓ cup (48 g) garlic powder ⅓ cup (29 g) dried oregano ⅓ cup (29 g) dried basil ¼ cup (24 g) pepper ¼ cup (75 g) salt ¼ cup (36 g) onion powder ¼ cup (62 g) Dijon-style mustard 8 cups (1. 9 L) red wine vinegar
In a small saucepan, combine a cup (235 ml) of oil, 5 cloves of minced garlic, and 3 sprigs of fresh oregano Cook the mixture over low heat for 30 minutes Remove the pan from the heat and allow the oil to cool Strain out the garlic and oregano Transfer the oil to an airtight container and refrigerate it for up to a month
Parsley Basil Thyme Garlic Onion Marjoram
