Table of contents:
Video: Oregano Ordinary, Use In Cooking
2024 Author: Sebastian Paterson | [email protected]. Last modified: 2023-12-16 13:47
Read the previous part ← Oregano, medicinal use
The use of oregano in cooking
Oregano is a close relative of marjoram, moreover, they complement each other perfectly. The aroma of oregano is reminiscent of the smell of thyme and marjoram. The taste of oregano is tart, spicy, softer than marjoram.
It is used for canning and salting vegetables and mushrooms. Oregano leaves make a spicy seasoning for the first and second fish and meat dishes, add it to salads, soups, borscht.
It is used to make kvass (for flavoring it). People make the herb like tea, use it in confectionery, compotes, and rhubarb jam.
Gardener's guide
Plant nurseries Stores of goods for summer cottages Landscape design studios
Oregano is found in many spice mixtures. The dried and fresh herb is used as a spice known the world over as "oregano" or "spice pizza". Oregano plays an important and irreplaceable role in Italian, Mexican and Spanish cuisine, especially when preparing a popular dish - pizza. It is also irreplaceable when preparing some spaghetti dishes.
Oregano is used in cooking in the manufacture of various dishes. It is added to salads and dishes from raw vegetables, tomato sauces, dishes from vegetables and eggs, soups, cream soups, crab dishes, sausages, dumplings, goulash, cheese dishes. It is also used when roasting meat in the oven and grill, it is added to lamb and veal, as well as to stew. It is very good to combine oregano with basil and black pepper.
Oregano leaves and flowers are used for pickling cucumbers and tomatoes. Flowers and young shoots are good for making a tea drink.
In Russia, oregano was traditionally used to flavor kvass, and it also supplemented hops in home-brewed beer, which gave it aroma and the ability to preserve for a long time without souring.
In France, Belgium, Germany, oregano is used for cooking champignon dishes.
Carrot salad with oregano
Carrots - 60 g, oregano leaf powder - 5 g (or fresh oregano greens 10 g), sour cream - 10 g, xylitol (or sugar) to taste.
Fresh carrots are rubbed on a fine grater, mixed with oregano powder, seasoned with sour cream, sprinkled with xylitol or sugar.
Meat salad with oregano
Boiled beef - 40 g, potatoes - 30 g, carrots - 20 g, onions - 15 g, canned green peas - 20 g, parsley - 10 g, dill - 7 g, oregano powder - 10 g (or fresh oregano greens - 20 g), mayonnaise - 25 g, egg - 1 pc., salt to taste.
Dice boiled beef, boiled potatoes, boiled carrots, onions, add green peas, parsley and dill, diced hard boiled egg, oregano herb powder. Season everything with mayonnaise and mix thoroughly.
Wild herb salad with oregano
Dandelion leaves - 60 g, stinging nettle - 20 g, large plantain - 20 g, oregano - 15 g, sour cream 15-20 g, salt to taste.
The leaves of dandelion, nettle, plantain and oregano soaked in salted water are finely chopped. Stir, season with salt and sour cream. Serve with meat or fish as an integral part of a side dish or as an independent dish.
Notice board
Kittens for sale Puppies for sale Horses for sale
Oregano soup
Weak chicken broth - 300 ml, carrots - 20 g, potatoes - 30 g, cauliflower - 30 g, onions - 15 g, cream - 40 g, semolina - 1 tablespoon, oregano leaves - 15 g, salt to taste …
The broth is seasoned with carrots, sliced cauliflower, potatoes, onions and cooked until tender, seasoned with chopped oregano leaves, semolina and cream. Cook until cooked.
Oregano cutlets
Minced cutlet - 200 g, oregano herb powder - 10 g, vegetable oil - 20 g, salt and spices to taste.
Minced meat, prepared for cutting cutlets, is seasoned with oregano powder and stirred again. Cut into cutlets and fried in vegetable oil. Served with vegetables.
Pumpkin in milk with oregano
Pumpkin - 10 g, milk - 100 g, semolina - 10 g, butter - 10 g, xylitol (or sugar) - 7 g, oregano herb powder - 10 g, salt to taste.
The pumpkin is peeled, cut into small cubes and boiled in a small amount of water until softened, then kneaded with a pumpkin slice in mashed potatoes. Then pour milk, bring everything to a boil, pour semolina and cook until cooked. Before the end of cooking, add butter and oregano powder. Serve porridge to the table, slightly sweetening.
Recommended:
The Use Of Rutabagas In Medicine And Cooking
For medicinal purposes, rutabagas are consumed both raw and after steaming in the oven or in a Russian stove. The sweet, juicy rutabaga pulp can be eaten raw. In addition, it is cooked baked, stewed, fried, both independently and as a side dish for meat and fish dishes
Garden Marjoram Or Sausage Herb: Cultivation, Use In Medicine And Cooking
Marjoram is valued as a spicy aromatic, medicinal, and more recently as an essential oil plant. This plant is used as a medicinal and spice plant. As a spice, it is used for canning and sausage production, in cooking and winemaking. Marjoram is nicknamed sausage herb, as in many countries it serves as the main seasoning for sausages
Common Fennel: Features Of Growth And Development, Use In Medicine And Cooking
Common fennel ( Foeniculum vulgare mill. ) called pharmacy dill, Voloshsky dill. The homeland of fennel is considered to be the Mediterranean - Southern Europe and Asia Minor. In the wild, it is found in the Crimea and the Caucasus. If ordinary dill is familiar to everyone, then its closest relative - fennel is less known
Stakhis Or Chastets: Growing Conditions, Medicinal Properties, Use In Cooking
Stakhis is one of the most ancient vegetable and at the same time medicinal plants with high taste. Its homeland is China, and from there this wonderful plant spread throughout the planet, gaining special popularity in Japan ( there it is called the Chinese artichoke ), Mongolia, France, England, Germany, Italy, Belgium, Switzerland, in the USA , in Brazil ( they call him Japanese potatoes ) and in Australia
Features Of Agricultural Technology Of Different Types Of Celery And The Use Of The Crop In Cooking
Now celery has become one of the fashionable plants, especially the root variety - you can see it on supermarket shelves, write about it in fashionable ladies' magazines, cook dishes with it on popular television programs, etc. In other words, celery has found its second birth in Russia. There is nothing wrong with this - the plant is very useful, it just sometimes becomes funny when celery is presented as some kind of exotic culture, previously, as if completely unknown to anyone