Oregano - A Flavor, not a plant

Origanum vulgare (wild marjoram)
Perennial

There are many varieties of oregano. There are european members, such as Dittany of Crete (O. dictamnus), O. onites, O. syriacum, O. marjorana, O. heralcleotium; and those names alone seem magical to me.

There are varieties from the Americas including Lippia graveolens (Verbena family) and is usually called Mexican oregano. This is an interesting plant that I grew one year. There is also Poliominta longiflora (Mint family) and is grown for ornamental use.

I don't know what kind I have, but I think it is O. heracleoticum. It's been growing on the north side of the house in a (sort of) raised bed, which I think is a no-no. Still, I have a nice big patch, and I harvested it. I should have another harvest at the end of the summer. I air dried a bunch the other day, and put it in a jar today, and it smelled so good. That's what I love about herbs (besides the taste) - the scents are incredible.

When I was working - every summer my desk would have a large vase of flowers and another one of fresh herbs I picked from my yard - wild mint, chocolate mint, pineapple mint, Sweet Melissa (lemon balm), plenty of bronze fennel (smells of anise), a little rosemary maybe, and if the sweet marjoram was doing well, a huge sprig of that. People would pop by the desk just to rub the herbs and stick their faces in - using it for a stress reliever. Who does not feel better around flowers and herbs? Often I would share, and take co-workers around the hospital little cups of herbs for their desks.

My favorite ways to use oregano, besides the standard italian-goes-along-with-tomatoes way, is to rub a beef roast with oregano and garlic. Every Christmas, my mother would make a ham, a turkey, and a eye of round roast with oregano on top. I still love this flavor. Simply delicious.

On pork roast, I love to use oregano, sage, and garlic. The scent of a roast in the oven with these three herbs will drive you out of your mind.

Oregano is thought of as a flavor, not as a specific plant. Chemicals in these plants are in the Mint Family.

Summer Savory: Neglected Culinary Herb

Satureja hortensis: Summer Savory







Annual that prefers strong light, and well-fertilized soil.



Most summers, we try to plant herbs - mostly the standards such as basil, wild mint, rosemary, and sage). Usually I buy them as plants, because seeds are difficult (for me).



This year I ordered summer savory seed, and marjoram, since these are not available in my area. Out of 100 seeds, I got about 6 summer savory plants. They are growing, but they are
not getting large, so maybe I don't have enough light.

A favorite in the West Virginia hills are green beans - string beans we call them - and we cook them to death with bacon or hog jowls, fresh strong onions, and maybe a few tiny new potatoes. I watch the Food Network - I know every green bean that comes across their screen is steamed for a max of 4 minutes. Well, I guess that's OK for food snobs, but honestly, there is nothing better than a big old pot of green beans - falling apart, served in a bowl and the juice sopped up with white bread loaded with butter. yummy!

I remember when we were kids, many times dinner would be green beans out of the garden, fresh tomatoes, and a huge pot of freshly picked corn - and no meat. We didn't complain.

I add summer savory to the beans at the end of cooking, and it adds a bright peppery taste to the beans.

Traditionally, summer savory (and winter savory - Satureja montana, which unlike summer savory, is a perennial) were used by the Romans and Greeks as a flavoring in vinegar, and as sauces to accompany meats and fish. It is used with all beans and peas also.

Herb roasted potatoes are heavenly, using chopped summer savory and marjoram.

Plain pork sausage can be spiced up using chopped summer savory. A pork roast can be marinated with a mixture of summer savory, olive oil, garlic, Dijon or dried mustard, and red wine.

Poached fish seasoned with summer savory is also popular.