oregano

Freeze-dried oregano, the Mediterranean key herb for pizza and pasta

Oregano is the soul of Mediterranean cooking – without it, pizza, pasta, tomato sauce and grilled dishes would be only half as good. Our oregano is freeze-dried, the gentlest process there is: colour, aroma and essential oils are preserved almost as in fresh herb. We pack it gently in our workshop in Klingenberg am Main. Its taste is herby-floral with a light thyme note and a fine peppery heat.

How to use

A classic for pizza, pasta, tomato sauce, bolognese and lasagne. Seasons Mediterranean oven vegetables, grilled vegetables, beans, tomato-mozzarella, bruschetta and antipasti. Also with lamb, poultry, minced meat and rissoles, as well as in soups, stews and marinades. A classic that should be missing from no kitchen.

Important: freeze-dried oregano is noticeably more aromatic than air-dried. Please dose sparingly – about half the amount compared with the usual dried oregano.

Recipe: bruschetta in 10 minutes

The Italian classic where oregano makes the difference between tomato bread and bruschetta.

Ingredients for 4:

• 4 ripe tomatoes
• 1 tsp oregano
• 1 garlic clove
• 3 tbsp good olive oil
• 1 tbsp Mélange Noir or freshly ground pepper
• 4 thick slices of ciabatta or baguette, fleur de sel

Method: Cut the tomatoes into fine cubes and put in a bowl. Finely chop or press the garlic, add. Mix with olive oil, oregano and salt, let stand for five minutes. Drizzle the bread slices briefly with olive oil and toast in the oven or on the grill. Put the tomato mixture on the warm bread, freshly ground pepper and fleur de sel over the top.

Why oregano? The herby-warm note brings out the sweetness of the tomato without masking it. With fresh basil it would be cool-green, with oregano it becomes warm-Mediterranean.

At a glance

• Freeze-dried oregano, intense in aroma
• Preserved colour and freshness through a gentle process
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives

Goes well with

If you like to use oregano in a blend, reach for our ready mix Tuscan pasta spice with fifteen Mediterranean components. For Mediterranean meat and fish dishes, the Mallorcan herb garden with oregano, thyme and sage is the strong alternative. Classic companions on the herb shelf are thyme, rosemary and basil. For a fruity-peppery table seasoning over pasta, our pepper blend Sieben fits.

Frequently Asked Questions

What can I use oregano for?
For pizza, pasta, tomato sauce, bolognese, lasagne, Mediterranean oven vegetables, tomato-mozzarella, bruschetta, lamb, poultry, minced meat and marinades. Also in stews and salad dressings.

What is the difference between freeze-dried and air-dried oregano?
Freeze-dried oregano keeps colour, aroma and essential oils almost completely, because it is dried gently at very low temperatures. Air-dried oregano loses considerably in intensity. Therefore: with freeze-dried oregano, dose only about half the amount.

When is it best to add oregano?
With long cooking times, in the last minutes of cooking, so the aroma is preserved. With pizza and bruschetta, directly before serving. In marinades and dressings it may steep, which strengthens the aroma.

Which herbs go well with oregano?
Thyme, rosemary and basil are the classic Mediterranean companions. Garlic, bay and olive oil also form, with oregano, the base of many Italian and Greek dishes.