My fresh oregano has no flavor....

17 years ago

Have a nice clump of oregano I grew from seed last year (Walmart pack, I think). Didn't write down the exact variety but from pictures, I would say it's Greek Oregano. That's the common one, am I right?

Smells like oregano when crushed but when I use fresh in cooking or seasoning, it doesn't seem to add much flavor. I'm new to herbs so can someone fill me in? I thought fresh would have a lot of flavor but would it be better if I dried it first? Maybe I need to chop it more finely? Or do I just have a 'dud' plant.

thanks!

Featured Answer

narcnh

17 years ago

becksyard,

All great tips about oregano. I would only add that, if you want it to overwinter in your outdoor garden, then you need to plant the Greek variety, purchased as a plant from a reliable nursery, either local or on-line (e.g. Richters, Companion Plants, Mountain Valley Growers).

Most of the other varieties will not make it through a hard winter, at least here in Zone 5. You might have some make it in Zone 6, but they are very easy to grow in pots and do well through the winter indoors in a sunny, south-facing window.

If you do decide to grow them in pots (or in the ground and treat as annuals), as has been pointed out, there is a huge range of varieties and flavors. I grow: Greek (in the ground in Zone 5), Kaliteri, Cretan (also called 'Pot Marjoram'), Syrian, Italian and Sweet Marjoram. Each is different, and they can be used separately or combined to give some really unique flavor.

narcnh

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Comments (10)

vera_eastern_wa
17 years ago
When you use fresh herbs, you need to add more to cooking then you would with dried which is much more concentrated. I think the rule of thumb is something like 1 tsp dried or 3 tsps. fresh.
It also seems to be more flavorful if you add them towards the end of cooking.

See if that helps :)

Vera
CA Kate z9
17 years ago
My suggestions are the same as Vera's.
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becksyard
Original Author
17 years ago
OK, thanks! I'll use more of it and remember that fresh herbs should be added at the end. I'll give it a try.
smittyctz6
17 years ago
Hi,
I have to add my 2 centys on this one..
There are a bunch of what aree terned as "oregano's" out there. We had a dickens of a time finding one that was what we thought of when we ate something with oregano as a seasoning.
After many tries we finally found one that fresh or dries is to us oregano.
Wal-mart isn't one of the greatest places to buy herbs.. Better to find a local or even a catalog retailer.
I have several good local nurseries around my area that now carry real oregano.
Good luck and don't give up until you find yours..

Here is a link that might be useful: over fifty types of oregano!?!
sharon_sd
17 years ago
"Common oregano" doesn't have much flavour. I second the recommendation to get a good variety from a real herb grower.
homequaker1
17 years ago
Smittyctz6: Do you know what the name is of the oregano you like?

Thanks!
becksyard
Original Author
17 years ago
I see this herb thing is going to be more difficult than I had anticipated. LOL
I don't buy any plants from Walmart but this pack of seeds jumped into my cart. Of course, at the time, I didn't realize there are so many varieties. I'll give the plant a few more chances but I do have my doubts that it's the one I want.
If I decide to place a seed order, what's the variety that everyone recommends?
herbalbetty
17 years ago
Herrenhausen is a very flavorful type of oregano. I use it a lot. It is slightly sweet. Cretan oregano or rigani (origanum onites) is strongly flavored and really good as well. You may have to get both of these as plants to get the true flavor.
teryaki
17 years ago
I don't argue with betty's recommendations. "Greek" oregano is the benchmark, but that's barely a starting point.

The Origanums are EXTREMELY promiscuous, and in even the best batch of seeds, a lot of them won't come true to description in appearance, growth habit, flavor, or any combination thereof. You'll need to start a lot of seed, let the plants reach maturity, and then pick the best of the bunch and let it spread in the widest pot/planter you have. The oregano industry in Greece doesn't even bother with seed anymore, they grow from asexually propagated strains. You'll notice most of the strains that come highly recommended these days are available only as plants, not as seeds. Even selective pollenation produces hit-and-miss seeds. What's usually sold as "Greek" oregano is the open-pollenated heirloom growing wild in parts of Greece and neighboring countries, and is the safest bet for a true, strong flavor if you're intent on growing from seed (or can't find a decent oregano locally and can't afford to have one shipped).

Oddly enough, the completely unrelated Mexican oregano (Lippia graveolens) is what you'll mostly find dried in the spice aisle at the supermarket, and has more of a kick than a lot of the Origanums out there. It's not hardy, though.

If you like a bit more sweetness in an oregano, MY advice is to grow sweet marjoram as well. Besides having its own uses, it's closely related to (and occaisonally hybridizes with) oregano. The flavors will blend imperceptibly, and it's easy to grow a year's supply in a 2-gallon pot. You can add that sweetness easily while still having the pungent kick of the oregano all by itself when you need it.

Marjoram is also a nightmare when you're trying to identity by common names... Sweet marjoram is miles away from anything else that uses that name... "Max" being an exceptional cultivar.

Someone could write a book just on oregano and marjoram... A very thick, confusing book. ;)