Oregano (Mexican)

$3.59

Size

1 Ounce

$3.59

Mexican oregano, also called wild marjoram, is a perennial member of the mint family native to Europe, Asia and the Mediterranean region. Mexican oregano shares a similar flavor profile with its cousin, Greek Oregano, but is a different species of plant native to Mexico, Central and South America and is more closely related to Lemon Verbena. As such, it has a mild citrus-like quality, combined with a hint of pine.

In addition to cooking, Mexican oregano is used to prepare infusions, oils and ceremonial incense for use by Curanderos, the shamans indigenous to Mexico and the Southwestern U.S.

Origin: Mexico

Recipe to try

Fennel & Tomato Hummus Plate with Oregano (Mexican)

Serves: 4

Ingredients

1 teaspoon Oregano (Mexican)
1 tablespoon Arbequina Extra Virgin Olive Oil
1 tablespoon lemon juice
2 cups thinly sliced fennel bulb
2 cups cherry tomatoes, halved
1 tablespoon neutral cooking oil
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons tahini
3 tablespoons water
Pita wedges, for serving

Method

Mix the featured seasoning with the olive oil and lemon juice.
Heat the neutral oil in a large skillet over medium heat. Add thinly sliced fennel bulb and cherry tomatoes, halved. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
Blend the chickpeas, tahini, water and half the seasoning mixture until smooth. Spread on a platter.
Top with the cooked vegetables and remaining seasoning mixture. Serve with pita wedges.

Flavor profile and pairings

Flavor: fragrant savory herbs.

Try it with: roasted vegetables, soups, breads and poultry.