Sage
Pungent earthiness
Oregano is a low maintenance, go anywhere herb. It is very hardy in our herb garden, returning each spring as a perennial. It is related to mint so it can be a bit aggressive. We usually cut it back when it gets too bossy.
Oregano has pretty purple blossoms and the plant's sturdy stems make it easy to put cuttings in a vase as a fragrant herb bouquet. I often have a few sprigs air drying on a small plate. The flavor becomes more intense as it dries and it is easy to toss it into whatever is on the menu.
Oregano is often used in Italian cuisine and pairs nicely with tomatoes. It is a great addition to homemade pizza or a frozen one, I don't judge. Oregano's flavor impact goes beyond Italy. It is also tasty in tacos, quesadillas, Mediterranean salads and chimichurri sauce. It is good with pork, chicken, fish and lamb. It partners well with thyme and parsley and it is great dried as well as fresh. Let your taste buds enjoy its versatility.
Fun Fact: There is also a variety of Mexican oregano which has more of a citrus flavor as compared to the minty flavor profile of the Italian oregano. I use the Italian oregano due to ease of availability.
Recipe
I love potatoes of any kind but it is hard to beat the versatility of small new potatoes, red or white. They cook up quickly and there is no need to peel them. Win-win.
Mustard Oregano New Potatoes
2-3 cups new potatoes, cut in half or thirds
3 Tbs. mayonnaise
1 Tbs. whole grain mustard*
2 tsp. olive oil
1 Tbs. chopped fresh oregano
1 Tbs. chopped fresh parsley
1 Tbs. chopped scallions
Salt and pepper, to taste
Boil the potatoes in salted water until tender.
Mix remaining ingredients and toss with warm potatoes.
Notes:
*Dijon or regular mustard can be substituted for the whole grain.
*A variety of herbs can be used for this recipe. Potatoes love green friends!
