Oregano, scientifically named Origanum vulgare by Carolus Linnaeus the famous botanist, came to North America with the European colonists. Many of the varieties that have the best flavor are not very cold tolerant, while the hardier varieties lack flavor. Oregano does well in containers as well as in the herb garden. The bushy varieties can even be trimmed to form low hedges. We offer twelve varieties to choose from.
See full recipe details along with our suggestions as to which variety is best by clicking on the blue link in each summary.
Italian Marinara Sauce This is the classic base for spaghetti, lasagna, or marinara meatballs. Start it early in the morning and let it simmer all day to condense; your kitchen will smell heavenly.
Italian Meatballs Italian meatballs are perfect for spaghetti or they can make a mean meatball sandwich when simmered with a little marinara sauce and stuffed into a big hogie roll. Yum!
Marinated Black Olives Marinated olives make a great appetizer served with chunks of cheese, are wonderful in pasta salads, and terrific on sandwiches too.
Savory Orange and Oregano Salad The mix of sweet and savory is a pleasant surprise – It’s beautiful too.
Spicy Italian Pizza Sauce The perfect sauce for your favorite pizza. Try it as a dipping sauce for breadsticks or fried mozzarella sticks.
Fresh Salsa with Oregano One of the infinite possibilities of homemade salsa. Eat with chips!
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