Oregano

Oregano (in Ukrainian materynka) is an aromatic perennial herb of the mint family, whose leaves have a warm, spicy, slightly bitterish and peppery flavour. It is one of the defining aromatic herbs of Mediterranean, above all Italian and Greek, cuisine.

Oregano is most closely associated with Italian dishes: it is hard to imagine a classic pizza or tomato sauce for pasta without its characteristic aroma. It combines wonderfully with tomatoes, so it is indispensable in sauces, dishes with vegetables, meat, and fish, in marinades, dressings, and Greek salads (together with feta cheese and olives). An interesting feature of oregano is that, unlike many herbs, in dried form its aroma becomes even more intense and rich than in fresh, so it is dried oregano that is most popular. Its close “relative” and a herb similar in use is marjoram, more delicate and sweet. Oregano is usually added at the end of cooking to preserve the aroma. Besides cookery, this herb is prized in folk medicine for its properties. Materynka has also long been known in Ukraine. Oregano is the true aroma of the sunny Mediterranean, an unpretentious and beloved herb that gives dishes a warm, recognisable southern character.