Oregano became popular in the United States during World War ll. Soldiers returning referred to it as, ‘The Pizza Herb’, after enjoying in the cuisine they ate while stationed in southern Italy.
Today, we enjoy this marjoram relative for the fragrant, warm flavor it’s dried leaves bring to not only Italian dishes, but Latin and Greek as well. In your Fresh 20 menus you’ll find it starring in Swedish Meatballs, Steak Fajitas and Chili Rubbed Flank Steak as well as bringing a fullness to milder flavored vegetable dishes.
Dried oregano is thought to be more flavorful than when it’s fresh. When shopping for your own dried Oregano, the Fresh 20 recommends Penzey’s Spices. Be sure to store it in an airtight container, where it will be good for up to six months.