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Dried oregano has a concentrated flavor, so use one-third to one-half in a recipe. Store it in a cool, dark place for up to six months. Add small amounts to dishes and add towards the end of cooking. Roll the herb pieces between fingers to release natural oils. Oregano enhances many dishes, including Greek cuisine.
One of the most important tips for cooking with dried oregano is to remember that because it has a more concentrated flavor than the fresh herb, one-third to one-half should be used in a recipe. It’s also vital to store the dried type of oregano in a cool, dark place for up to six months, to keep its full flavor. Adding small rather than large amounts of oregano in its dried form to a variety of foods, such as pizza, pasta sauces, salad dressings, soups, stews, and Mediterranean, egg, tomato, or cheese dishes, can improve the taste of your cooked dishes. It is usually best to add dried oregano towards the end of the cooking time.
If oregano is cooked for too long, you run the risk of turning it bitter. Similarly, if dried oregano is used in dishes in too large quantities, it can impart a medicine-like flavor rather than a pleasant herbal flavor. When cooking with the dried type of oregano, try adding a small amount near the end of cooking, then check the flavor and use a little more if needed.
A great tip to use before adding dried oregano to dishes is to roll the herb pieces between your fingers to release the natural oils. This way you can add even more flavor to your dishes. A good way to experiment with cooking with the dried form of oregano is to slice up a fresh tomato and sprinkle the slices with the herb, some pepper and Parmesan before placing them under the broiler. This quick side dish can be served alongside casseroles or even a steak dinner.
Adding a little oregano to your standard foods can add interest, and you may find the flavor enhanced. For example, even a simple preparation of dishes such as egg salad or grilled cheese sandwich can be enriched with a sprinkling of oregano. Omelettes and soufflés can be wonderful with a touch of oregano added. Even canned tomato soup can be improved by adding a dollop of sour cream and a sprinkle of dried oregano.
Oregano is an especially important addition to Greek dishes. If you’re substituting the dried herb for the fresh version in a Greek or other recipe, remember to reduce the amount by one-third to one-half or you risk overdoing your dish. It’s best to avoid buying more dried oregano than you’ll use in six months, as the flavor tends to diminish markedly afterward.
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