Oregano, also known as wild marjoram, is a strongly flavoured, fragrant herb that is best known for its popularity in Italian cuisine. The light green, pointed leaves have a pungent and lively flavour that is strong enough to stand up to long cooking.
Choose oregano with fresh-looking leaves. Avoid leaves that have yellow or black patches. Store oregano, wrapped in a damp paper towel, in a plastic bag in the fridge for up to seven days.
To dry oregano for longer storage, gather it into small bundles and tie the stems together with cotton thread. Cut several holes in a paper bag and slip the bag over the bundle. Tie the bag to the stems and suspend the bundle upside down in a warm, dry room for about two weeks. Store dried oregano in an airtight container for up to six months.
Serving Suggestion: Heat two tablespoons of vegetable oil in a large skillet. Add 1/2 cup chopped red onion and cook until the onion is translucent. Add 500g fresh mushrooms and two tablespoons fresh chopped oregano to the skillet and sauté until the mushrooms are a deeper brown and slightly softened.