Oregano shredded - Turkish - wild cultivation

Good to know

Our STAY SPICED! pure spices are of unusual quality. It is better to use less than usual at the beginning.

use

To enjoy the full flavor of this great oregano, it should be cooked for at least 15 minutes. It is very intense - so use sparingly and add seasoning if necessary.

An insider tip for oregano is the Tex-Mex highlight “chili con carne” - with braised meat, sometimes with beans. Chili, paprika, garlic and cumin are also a must.

The taste

This wild Turkish oregano has a more intense, deeper and at the same time softer taste than conventional oregano. It tastes strongly spicy, slightly tart, slightly peppery and stimulatingly fruity.
This noble oregano harmonizes perfectly with other herbs from Mediterranean cuisine, for example with thyme and rosemary. Or with bay leaves, lavender, mountain savory and sage. And especially with garlic, onions and tomatoes!

production

This wild Turkish oregano prefers warm locations on calcareous ground. It inhabits dry and light forests, such as oak and pine forests. Or bushes on the edges of paths and forests, sunny slopes and hedges.
Gray to dark green leaves hang from a small bush and are used as a spice - usually shredded. Dried oregano leaves have a stronger flavor than the fresh herbs. The wild herb contains valuable essential oils as well as bitter and tannin substances.
To harvest, the stems are cut a hand's breadth above the ground and hung in a dark room to dry. After drying, the leaves are stripped from the stem and stored in a dry place.