We've made our cook book club virtual! We may not be able to meet in person and cook for one another, but that doesn't mean we can't create together. Each month we will highlight a different spice or seasoning. Kits will include this spice, a recipe that highlights it, a little history on the spice or recipe, and some best practices. I'll post the recipes and information here as well, so let's get cooking! Oh, and we are changing some things. The kit has undergone an upgraded appearance. And be on the look out for some changes to the lineup as with the projected improvements to the pandemic status will hopefully allow us to include some in-person meetings.
Brief History on Oregano
Primarily adapted from MySpicer.com
Since oregano was originally grown in Greece, it was first used by the Greeks. They believed that this herb was created by the Goddess Aphrodite. She wanted it to be a symbol of joy growing in her garden. The word “oregano” comes from the Greek words oros, for “mountain,” and ganos, for “joy” meaning “ joy of the mountains”.
The Roman’s next adopted oregano because they enjoyed the taste and how easy is was to cultivate. Their love of the herb helped spread its use all throughout Europe and Northern Africa.
In the middle ages oregano was commonly used for medicinal purposes. They would chew the oregano leaves as a cure for many ailments such as rheumatism, toothache, indigestion, and coughing fits. During this time, Oregano also made the journey to China. It was also used for medicinal purposes in this region. The Chinese people believed it helped with fever, vomiting and upset stomach.
And in the Elizabethan time, oregano was used for just about anything. It was used to encourage good luck and good health. It was used in spells for happiness, tranquility, luck, health, protection and letting go of a loved one. It was also worn during sleeping to give one psychic dreams.
Oregano was not widely used in the United States until after the Second World War. Soldiers discovered the herb during the Italian Campaign and brought it back to the US.
Best Practices on Using Oregano
Primarily adapted from TheCityCook.com and MasterClass.com
With most herbs, drying can leech out the flavors inherent in them. The oils that give the herbs much of their flavors evaporate leaving something entirely different. Unlike most herbs, there is a striking difference between the dried and fresh oregano that isn't bound up in the amount of flavor one gives over the other. The entire composition of the flavor undergoes a change.
Whereas fresh can be strikingly aggressive and slightly metallic in flavor and full-bodied aroma, good for infusions and used moderately in baking and the like, dried is just as flavorful but with a subtlety underlying its notes. Dried is more of a conversation than statement. It works with the other flavors to create something new.
Some of the most common uses of oregano include tomato-centric recipes, like pizza and pasta sauce, as well as olive oil-based dishes. Oregano is commonly combined with olive oil to create flavorful oregano oil, Italian vinaigrettes, and marinades for lamb, chicken, and beef dishes. Other ingredients that pair well with oregano include garlic, basil, onion, and thyme.
Fresh oregano leaves are an excellent garnish to add in moderation at the end of cooking, particularly to hearty vegetables like eggplant, zucchini, and cauliflower. Whether cooking with dried or fresh oregano, it’s best to crush or chop the herbs by hand before adding them to a dish in order to release the flavorful essential oils contained within.
Also, while (Mediterranean) oregano is used widely in Italian, Turkish, and Greek cuisine, there is another herb called Mexican oregano that while similar in flavor profile is actually from a slightly different plant family. Mediterranean is from the mint family while Mexican is from the verbena family. There are a few different variations on oregano, but most are more similar to the Mediterranean variety.
Bottom line: Know what you want to use your oregano for. It makes a difference.
Main Event:
Perfectly Roasted Parsnips
As Adapted from Delish for use by the Brown Deer Library Cook Book Club
Prep: 10 min. Total: 45 min. ● Serves: 4
Ingredients
2 lb. parsnips, peeled and cut into 2" pieces
2 tbsp. extra-virgin olive oil
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper
Pinch of crushed red pepper flakes
Directions
Preheat oven to 425°. Spread parsnips on 2 large baking sheets, being sure to not overcrowd. Drizzle with olive oil and season with oregano, salt, pepper, and red pepper flakes. Toss to evenly coat.
Roast until golden and easily pierced with a knife, about 30 minutes, tossing once halfway through.
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