Well today was the last day of school for my teenagers so I guess my brain is thinking report cards and grades.
If you have oregano growing in your garden you get an A for antibacterial and an A for antioxidant. These are two health benefits of adding this herb to your favorite dishes.
Oregano is also an excellent source of vitamin K, and a good source of fiber, iron, manganese, calcium, vitamin C, vitamin A, and omega-3.
If you have never grown oregano it is one of the easiest herbs to grow. In fact, most herbs do well in poor soil and do not require much attention to survive.
This picture is my oregano that I planted from seed last year. I was happy to see it survived the Minnesota winter and came back this year. Now I need to start adding it to my meals to get my antioxidants.
When cooking with fresh oregano add toward the end of cooking as it may lose flavor easily if cooked too long. If you are using dried oregano add that at beginning of cooking to allow flavor to blend with other ingredients. If a recipe calls for dried oregano you probably want to use twice that amount of fresh chopped oregano leaves. Of course the amount really depends on what taste you prefer.
Oregano tastes great added to pizza sauce, omelets, frittatas, garlic bread, or salad greens.
When the fresh tomatoes are ready I think I will try the original garlic bread, bruschetta!
Bruschetta with Mozzarella and Fresh Oregano (from The Joy of Cooking)
Place on grill or under broiler 8 thick slices crusty firm Italian bread or other country-style bread.
Grill or broil, turning once, until golden brown, about 3 minutes each side. Remove from the heat and rub the surface with 2 large cloves garlic, halved. Brush with 3-4 tablespoons extra-virgin olive oil.
Top each slice with shredded mozzarella cheese (about 8 oz total). Broil just until the cheese is bubbling. Top with diced fresh tomatoes (about 1 large tomato total) and chopped fresh oregano (about 2 tablespoons total).
Enjoy Eating Oregano!