Oregano (25g)


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Oregano is a culinary herb, used for the flavour of its leaves. It has an earthy, warm, and slightly bitter taste, which can vary in intensity. Oregano’s most prominent modern use is as the staple herb of Italian cuisine, known for beautifully seasoning pizza.

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A pungent green herb with a great affinity for a variety of foods, from lamb to vegetables, stuffings and egg dishes. Oregano is closely related to marjoram. It is characteristic of many Greek dishes (particularly lamb) and in the UK is often sprinkled liberally on pizzas. Oregano grows easily in well protected areas in the UK.

Fresh oregano is a great antibacterial agent. It has phytonutrients which fight infections such as staph. It’s loaded with antioxidants that help prevent cell damage, and it’s an excellent source of fibre, vitamin K, manganese, iron, vitamin E, tryptophan and calcium.


Here is a beautiful recipe featuring oregano:


Easy Spanish Chicken


  • 1 tbsp extra virgin olive oil
  • 2 small boneless, skinless chicken breasts (each about 150g/5½oz), sliced
  • 1 onion, thinly sliced
  • 1 yellow pepper, seeds removed, cut into 4cm/1½in pieces
  • 1 courgette, trimmed, halved lengthways and cut into 1cm/½in slices
  • 100g/3½oz cooking chorizo, sliced
  • 100ml/3½fl oz red wine
  • 400g tin chopped tomatoes
  • 400g tin butter beans, drained and rinsed
  • 1 tbsp tomato purée
  • 1 tsp dried oregano
  • ½ tsp dried chilli flakes
  • 1 chicken stock cube
  • 160g/5¾oz long-grain rice
  • 175g/6oz green beans, trimmed (optional)
  • chopped fresh flatleaf parsley, to garnish
  • sea salt and freshly ground black pepper