The best Oregano is deeply aromatic with a robust flavour, but its personality greatly depends on where it originates.
It is harvested by hand, hung up and slowly dried in the shade to protect the delicate flowers from direct contact with the sun.
Our wild oregano has a vigorous and stimulating aroma and imparts flavours of pepper and mint with woody tones, which makes it supremely versatile in the kitchen.
Wild oregano from the hills, intensely scented and aromatic, a variety found only in Calabria and Sicily. Collected during the flowering period and carefully dried in the shade, the twigs of the shrub are "beaten" to separate the flowers and leaves, becoming an irreplaceable aroma in the kitchen. Used to enhance the flavor of raw and cooked meats, cheeses, tomato salads and sauces. Indispensable ingredient for canned vegetables in oil. It also becomes an herbal tea or digestive liqueur. It is recommended to add to dishes only at the end of cooking.
Origanumvulgare L. is a perennial herb of the Lamiaceae family such as thyme and sage.
It is a plant native to the warm-temperate zones of Sicily
Rather hardy, it prefers full sun and well-drained soils.
The leaves are small, oval-elongated in shape, of an intense green color and do not always have hairs.
The white or pink flowers, collected in apical inflorescences, are visible during the warm period of the year.
characteristic flavour. more or less intense green colour. characteristic odour
The harvesting of the plant is done by cutting the small ramie by grouping them in bunches to be dried. The best period for this operation coincides with flowering or when the concentration of aromatic essence in the leaves is maximum.
Uses in the kitchen
Oregano is appreciated in the kitchen to flavor foods, while in the herbal field, like thyme, it is used for its digestive and antiseptic properties.
Store in a cool, dry and poorly lit place. Product to be used preferably within 2 years.ten Ort lagern. Produkt sollte vorzugsweise innerhalb von 2 Jahren verwendet werden.