Cole & Mason Wild Oregano
Eat our Wild Oregano with a Greek cheese like feta or halloumi. Dice up your cheese with some minced garlic, basil leaves and a small splash of oil – then sprinkle in a pinch of your wild oregano. Add it to pasta, with bit of lemon juice for a zesty edge.
Why not try thinking outside Italy. Oregano's warm, peppery and slightly bitter notes have given it a history that goes way beyond pizza and pasta. Go Mexican by using it in a marinade for barbequed meat or vegetable kebabs. Or follow the Greeks and use it on grilled fish.
Oregano has been a cupboard staple for families around the world for thousands of years. And for a time, it was a medical staple too – 19th-century herbal doctors prescribed it as an all-purpose tonic.
Farmers plant oregano in spring and pick it just after the pinky-purple flower buds form.
Supplier: The Spice Company