Pronounce it: or-ee-gar-no

Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more robust flavour with a hint of thyme, and a warm aroma.

Oregano goes particularly well with tomatoes, aubergine and lamb and is generally added just at the end of cooking, so that it retains its pungency.

Availability

All year round.

Choose the best

Healthy-looking, fresh green leaves, with no brown patches.

Prepare it

Wash, then remove the leaves from the stalk and use whole or chopped, as required. Alternatively, leave the sprigs intact and add to the roasting tray.

Store it

Fresh oregano should be wrapped in damp kitchen paper, placed in a perforated bag and stored in the fridge. It will last for up to three days.

Cook it

Chop and use to top pizzas, add to Greek salad, or use a large bunch as a bed on which to roast a joint.

Alternatives

Try marjoram or thyme.