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Did you know that oregano was Herb of the Year in 2005? Origanum vulgare self-sows, gets weedy and lacks flavour, but it’s just fine for herb wreaths.
O. heracleoticum, a.k.a. Greek oregano, is hotter and more pungent. Oregano likes well-drained, lean soil and sun. The more sun, the more pungent the flavour. Plants lose zest after a year or two, so start new ones annually. The texture of dried oregano works better than fresh: harvest it in summer as the flower buds begin to open, then hang to dry. Use this great recipe for “Arlene’s Dressing,” as a way to enjoy this herb on greens, steamed veggies and pasta salads.
1⁄4 cup (60 mL) cider vinegar 2⁄3 cup (150 mL) olive oil 1 tsp. (5 mL) Dijon mustard 1⁄4 tsp. (2 mL) each sugar, salt and pepper 1 garlic clove, minced 1 tsp. (5 mL) dried oregano