Description
Oregano is one of the few herbs cooks actually prefer dried, including in Greece and southern Italy where it grows wild. Drying concentrates it – peppery, a little bitter, with a minty lift underneath. Rub a pinch between your palms before it goes in to release the oils.
It isn't the same plant as Mexican oregano, which comes from a different family and leans citrusy and grassy. This is the Mediterranean one: for Greek salad and grilled lamb, tomato sauce and pizza, or whisked into lemon and olive oil as a marinade.
Ingredients
Dried Mediterranean oregano.
Allergens
Free of all nine major U.S. allergens.
Certifications
cRc Kosher Certified.
Storage
Store tightly sealed, away from light and heat. Leaf herbs fade sooner than seeds and barks.
