Aside from tons of vitamins and nutrients, oregano also has more concentrated antioxidants than blueberries, has antibacterial properties that will help keep your entire system healthy (even protecting you from other germs on other foods), and actually counts as a dietary fiber.
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\nWorried about all the crazy infections that are now resistant to antibiotics, like MRSA? Me too! Well, here\u2019s some good news for Italian-food lovers: in 2008, scientists discovered that the oil from oregano actually kills the MRSA bacteria better than eighteen other antibiotics! Just another reason why home cooking with your own herbs can help your family\u2019s health.<\/p>\n
Looks like: <\/strong> Tastes like: <\/strong> Dry or fresh: <\/strong> Where to get it: <\/strong> Fun fact: Oregano became popular in America after World War Two when soldiers who had been stationed in Italy brought the \u201cpizza herb\u201d home with them.<\/p><\/blockquote>\n How to prep it: <\/strong> How to eat it: <\/strong> How to cook with it: <\/strong> How to store it: <\/strong>
\nGreen stalks with small leaves, kind of like mint. It also has pretty purple flowers when it blooms. Dried oregano looks like little flakes of green and brown.<\/p>\n
\nAromatic, a little bitter, and kind of warm tasting. Really good oregano eaten plain will make your tongue a bit numb.<\/p>\n
\nUnlike basil, oregano actually has stronger flavors when it\u2019s dried, and doesn\u2019t lose its goodness. I usually go for fresh things, but with oregano, I only used dried. It\u2019s cheap and easy, it tastes great, it\u2019s good for you, and you\u2019ll use less of it in your recipes than fresh oregano, so it saves you money.<\/p>\n
\nAny grocery store, in the jarred spices section. It\u2019s a classic pizza condiment, so you\u2019ll probably see it in little round jars in nicer pizzerias.<\/p>\n
\nNo need. Just scoop, pour, or shake it directly out of the jar.<\/p>\n
\nYou can use it in recipes, or sprinkle it right into salads or dip- ping sauces or over pizza.<\/p>\n
\nOnly the leaves are used for cooking. Just measure out how much you need, and add it directly to the dish. It won\u2019t dissolve like salt, but will stick to the food. Best in: Tomato sauces, on pizza, over veggies and grilled meat. It also works really well in spicy food. Oregano goes perfectly with a tomato, any way, anytime, anywhere! When you\u2019re using tomatoes, you should automatically think \u201coregano.\u201d<\/p>\n
\nStore the jar in a dark place, like your cabinet. It will last from six months to forever. It will never go bad, but it will lose its flavor eventually.<\/p>\n
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