How To Use Oregano Leaves

Maybe you've only encountered oregano as the fish food-y flakes y'all sprinkle on pizza. And while it is, indeed, an important piece shop staple, it can—and should—exist used for so much more than. The dried stuff certainly has its place (pizza, yes, and also dry out rubs, vinaigrettes, and sauces, besides), merely fresh oregano is even more than powerful and versatile. (BTW, we're talking about Mediterranean oregano hither, be information technology Italian, Turkish, or Greek. Mexican oregano shares similar flavors but belongs to a different family unit.)

While oregano is largely considered a "hardy herb" (alike to rosemary and thyme), information technology really straddles the line between hardy and tender. It doesn't just vest to i camp. The stems are thick enough that branches will concur together when cooked, even through long braises or simmers. Where cilantro, dill, or basil will turn brown and wilt away to near null when introduced to heat, oregano holds its form. Yet the leaves, while more substantial than silky, are still delicate enough that eating them doesn't feel like an unpleasant jaw practice. This is different rosemary or sage, which are pretty unpleasant without some heat from the oven or the stove or a really, actually fine chop.

This white pesto gets its kick from finely chopped fresh oregano.

Photo past Chelsie Craig, Food Styling by Kate Buckens

The taste of oregano also plays both sides. The fresh leaves are fiery and believing—sometimes even bitter or astringent. They enliven whatsoever they're scattered over, be it a savory melon salad, or a piece of fish—and a trivial goes a long manner. Simply when cooked, its flavor mellows and so that information technology's earthy but not aggressively woodsy. It'south powerful enough to agree its ain in dishes with bold flavors, like smoky grilled chicken or irksome-roasted bell peppers.

These One-Pan Chicken Thighs with Burst Tomatoes, Harissa, and Feta take advantage of its two sides. You throw a whole sprig of oregano into a bandage-fe skillet with craven thighs so that the piney flavor tin can seep into the craven fatty, infusing the meat and the bursting scarlet tomatoes. Then you discard the limp remains, plate the chicken, and scatter some fresh leaves on peak for fresher, sharper flavor.

You can even play around with using both, a practice endorsed by senior nutrient editor Molly Baz. "If y'all see a recipe that calls for stale oregano, try cutting it with some fresh leaves, too" she says. "In a Greek salad? Succulent! Chopped upward with the parsley garnish on Pork Marbella? Why not!" Mixed into this classic Italian dressing? Take at it!" Just remember that the fresh leaves are way more potent than the stale stuff, so tread lightly.

Side by side up: Sprinkling fresh and stale oregano on a slice of pizza. Now that's fine-dining.

Get go oregano:

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This recipe requires you to chop a grand total of zero vegetables. What's the shortcut? Harissa, a North African pepper sauce that brings the flavor (and so yous don't have to).

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