The International Herb Association (IHA), a professional trade organization with a mission of herb promotion, was formed in 1985. In 1991, the IHA established National Herb Week to focus attention on herbs, herbal uses, herb businesses and the IHA and its activities. National Herb Week is celebrated every year, the week before Mother's Day. Designation of an "Herb of the Year" began in 1995. The 2005 Herb of the Year is oregano/marjoram (genus Origanum).

I'm sure it took a full ten years to select oregano not because it is less important or new. Oregano has been cultivated for centuries. The fog of confusion surrounding this herb surely caused its honor to be delayed.

Let's say you're interested in growing oregano for culinary purposes. First, be clear on whether it's oregano or marjoram you want. If it's oregano you want, skip the seeds and head straight for the nursery to select your plant. It's best if the plant is blooming or heavy with buds. This will aide in the selection of the perfect culinary oregano. White is the preferred blossom color not for the eye but for the taste buds. Good culinary oregano does not bloom pink or purple. Whether you'll be using it in your favorite Italian, Middle Eastern, Mexican, South American or Greek dish (need I say versatile?) there's only one sure way to make the right plant selection - taste before purchase. Knick a leaf and bite it! Go ahead. The flavor should be robust, pungent, almost numbing to the tongue. If so, buy it! Make good use of it as it grows, divide in the spring or fall or layer so that you have plenty on hand!

You think you'll avoid the problem of finding the perfect plant by buying your oregano off the shelf? Egad! Stop now. You won't believe what's in the commercial dry stuff - it's not all oregano, especially the "Mexican Oregano" (AKA "Mexican sage") which is derived "mostly" from Lippia, Coleus, Lantana and Hyptis species! Well worth the effort of growing your own.

"Joy" (ganos) of the "mountains" (oros) will grow well even in poor soil, but thrives if the soil is slightly alkaline. A well drained dry, hot environment suits this perennial. There are more than fifty types of oreganos and marjorams that share the same genus name. No wonder we get confused! To further muddy the waters, this herbaceous plant belongs to the mint (Lamiaceae) family and is distantly related to sage and basil. Butterflies, bees and other beneficial insects are attracted to the blossoms of oregano and marjoram. The plants range from 6"-24" and bloom from July to September.

Origanum majorana (Marjoram) is a 10-12" tall frost sensitive perennial that is usually grown as an annual. It too grows in well drained soil with plenty of sun. Adding to the confusion, oregano is often called "wild marjoram". Marjoram's blossoms are white, in whorls at the end of the woody stems covered with oval green leaves. Snip its branches frequently to induce bushy growth. Fragrant, its taste is sweet, mild and slightly resinous because the goddess Venus imbued it with her delicate touch when cultivating it. Ancient Greeks crowned newly wedded couples with oregano and planted it on graves to ensure the deceased eternal happiness. Harvest either plant by cutting 6" stems. The leaves can be stripped from the stems and used whole or chopped.

Leaves can be dried on or off the stems by hanging in bunches, drying on screens, or placing in a food dehydrator at 100° for about 4 hours. Oregano retains its flavor well when dried. Place leaves in ice cube trays, cover with water or chicken broth and freeze. Bag cubes and store in the freezer for use in soup, sauce, or stew recipes. When cooking with fresh sweet marjoram or oregano, add only in the last 3-5 minutes of cooking to preserve flavor.

The flavor of oregano blends well with basil, bay, chives, coriander (cilantro), garlic, marjoram, mint, parsley, savory and thyme. The Aztecs combined it with chili peppers to make the fore runner of chili powder. Need I repeat it? Versatile!

For an easy appetizer, drizzle chunks of feta cheese with Extra Virgin Olive Oil and sprinkle with fresh chopped oregano. The cheese can be served with toasty pita bread, flat bread, crackers or your favorite crusty artisan bread. Simple yet elegant.

Spice up some of your favorite recipes with a little dash of the Herb of the Year. Sprinkle risotto with oregano and freshly grated Romano cheese and serve. Prepare focaccia dough and top it with crushed garlic, olive oil, 3 T chopped oregano and halved cherry tomatoes or olives. Bake at 425° for 20 minutes.

If you don't try anything else, you have to try My Favorite Herb Butter:

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My Favorite Herb Butter

This butter is great on baked potatoes, hamburgers, for toasting sandwiches or bread, melted over fish or veggies. Package it in a crock and nestle it in a basket with a loaf of fresh baked bread for a special occasion gift. 1 cup (2 sticks) unsalted butter - softened 1 T finely chopped fresh marjoram 1 T finely chopped fresh chives (garlic chives are great here!) 1 t finely chopped fresh rosemary 1 t lemon juice

Make at least 1-2 days before serving. This can be stored in the refrigerator for 3-4 weeks or in the freezer for up to 4 months. In a medium bowl, blend all ingredients with a wooden spoon. Place butter in individual molds or place in a small plastic container. Cover and refrigerate. If placing in freezer, wrap accordingly.

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If you already have a patch of the oregano with pink or purple flowers, don't despair. It spreads and divides easily so you'll have plenty for craft projects or medicinals. {NOTE: Even with "natural" ingredients like herbs, allergies and contraindications occur. The mention of historical treatments are neither endorsed nor recommended, but provided for entertainment purposes}.

It takes 200 pounds of oregano to make 1 pound of oregano oil. Useful as a disinfectant, it contains up to 15% thymol and has been used to treat abscesses, toothaches, neuralgia and opium addiction. In decoctions or tonics, it has been sipped to relieve pain and headache. Others have sniffed it to "unstuff" stuffy sinuses and clear head colds. Tisanes of marjoram were used to settle stomachs and nerves. Marjoram is still used in making perfumes and soaps.

Serious allergies do occur with herbs from time to time. Use precaution. For sore muscles or chest congestion a hot bath is wonderful. Add the following to your bath for additional relief: ½ Cup dried or 1 Cup fresh marjoram steeped in 2 quarts of boiling water for 10 minutes. Strain, cool and add to bathwater.

Not interested in cooking or curing with oregano or marjoram? There are a few others you might want to consider for garden interest alone:

Origanum vulgare 'Aureum'

Origanum vulgare 'Variegatum'

 

Origanum vulgare 'Aureum' is mild in flavor and sports gold leaves. Make sure it is planted where it will receive mid-day shade to protect the leaves from sunburn.

Origanum vulgare 'Variegatum' is also mild flavored and has gold splotched green leaves.

Origanum dictamnus or Dittany of Crete is not a culinary herb but makes a beautiful decorative border or low hedge.

One other worth mentioning is Italian Oregano (Origanum majoricum) a hybrid resulting from crossing oregano and sweet marjoram. It combines the tastes of sweet and savory, but it is sterile. It will only grow from cuttings. It too has white flowers, so again I stress, taste it before you buy!

Origanum dictamnus

Origanum majoricum

Regardless of the confusion and the potential for difficulty in locating the perfect plant, oregano and marjoram are well deserving of the title "Herb of the Year" and it has been worth the wait. Why not try growing, harvesting or preparing them in 2005.

© Copyright Audrey Abbott 2005