Cretan Oregano
Estimated Inventory, lb : 0
Description/Taste
Cretan oregano is an upright plant with woody stems and small oval, cordate, and round leaves. The plants extend 15 to 91 centimeters in height, depending on growing conditions, and 30 to 60 centimeters in diameter. The leaves are typically small, 3 to 7 centimeters in length, and grow in opposite formations along the stems. Younger stems are pale green and flexible, while older stems are tough, brown, woody, and fibrous. The leaves are typically dark green and sometimes have a grey-green, dusty appearance. The edges are mostly smooth, and the surface is velvety and deeply veined, covered in a fine layer of hair. Cretan oregano is known for its high content of essential oils, and the leaves are pliable, crisp, and tender. These oils release a robust, woody, and herbal aroma that is permeating and fragrant. Cretan oregano is edible raw and has a slightly bitter, spicy, green, and earthy flavor.
Seasons/Availability
Cretan oregano is available year-round, primarily harvested in the late spring through mid-summer before the plants flower.
Current Facts
Cretan oregano, botanically classified as Origanum onites, is a Mediterranean species belonging to the Lamiaceae family. The small leaves grow on evergreen, herbaceous shrubs and are collected for medicinal and culinary uses. Over forty-five species are found within the Origanum genus, and several species are wild throughout Greece. The name oregano and the origanum genus name are derived from the Greek word “origanon,” a combination of “oros,” meaning “mountain,” and “ganos,” meaning “bright or brilliant.” The plants acquired their “bright mountain” moniker from their beautiful appearance when bathed in sunlight growing in the wild. Since ancient times, Cretan oregano has been a treasured herb throughout Greece and is a widely used ingredient in fresh and cooked culinary preparations. The leaves are gathered from wild plants or commercially cultivated and are used fresh or dried.
Nutritional Value
Cretan oregano is a source of vitamins C, E, and K to strengthen the immune system, guard the cells against the damage caused by free radicals, and aid in faster wound healing. Oregano also provides potassium to balance fluid levels within the body, magnesium to control nerve functions, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, and zinc to help with metabolism. In natural medicines, oregano is believed to have antioxidant and anti-inflammatory properties to reduce inflammation and protect the body’s overall health. The essential oils extracted from the leaves are said to act as an antiseptic, and the compounds carvacrol and thymol are known for fighting against bacterial infections. Oregano leaves are frequently steeped into tea and drunk to soothe toothaches and respiratory ailments. Extracts are also applied topically to treat dandruff.
Applications
Cretan oregano has an earthy, spicy, green, and subtly woodsy flavor suited for raw and cooked preparations. Oregano can be used fresh or dried and is added at the end of recipes to prevent the herb from losing its flavor and aroma. When fresh, rubbing the leaves between hands will help release its scent. Cretan oregano is commonly combined with olive oil and lemon to create an aromatic dressing, and this flavoring is tossed into salads or used as a finishing element over vegetable dishes. Cretan oregano is also infused into vinegar and olive oil and sprinkled over salads. In Crete, the herb is notably used in Cretan salads, also known as dakos, a fresh dish of chopped tomatoes, zucchini, olives, red onions, and feta cheese served over a crunchy rusk, which is twice-baked bread. In addition to fresh preparations, Cretan oregano is cooked into omelets or stirred into legume-based dishes like chickpeas or fava. The herb also adds flavor to pasta dishes, pizza, roasted vegetables, and stuffed peppers. Try adding Cretan oregano to soups and stews, folding it into meatballs, or adding it to baked potatoes or fries. The herb is also added to grilled meat for a savory, earthy taste. Cretan oregano pairs well with meats such as lamb, poultry, and pork, seafood including squid, white fish, shrimp, and cuttlefish, and other herbs such as sage, parsley, basil, thyme, and dill. Whole, freshly harvested Cretan oregano should be immediately used for the best quality and flavor. Oregano can also be dried for extended use.
Ethnic/Cultural Info
In Greek mythology, oregano was created by Aphrodite, the goddess of love and beauty. It is said that the goddess created the herb in her garden on Mount Olympus as a symbol of happiness and joy. Aphrodite generously scattered oregano throughout the Mediterranean, making it widely available in nature for people to experience and enjoy. This myth has become intertwined with Greek customs throughout history, and oregano is used as a symbol of happiness. The herb is traditionally woven into decorative wedding wreaths or worn as a crown on the couple’s heads during the ceremony. Oregano was also used in households to ward off evil. Leaves from the plant were scattered throughout homes as their strong scent was thought to protect against unnatural powers.
Geography/History
Cretan oregano is native to the Eastern Mediterranean and has been growing wild on the island of Crete in Greece since ancient times. The species thrives in dry, sunny locations with well-drained, sometimes rocky soil. It can grow up to 1,400 meters in elevation and is naturally found in fields, pastures, and mountainsides. Cretan oregano has been foraged from wild plants for thousands of years for medicinal and culinary purposes. Over time, the species was planted in gardens and cultivated commercially by select growers to meet increased demand. Today, Cretan oregano is still found on the island of Crete and is also found on other neighboring islands in the Aegean Sea and on the Peloponnese in Southern Greece. The species is grown commercially, foraged, and cultivated for personal use throughout home gardens. Cretan oregano is also dried and exported internationally as a spice.
