Oregano
Origanum vulgare · Herb
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This warm, peppery, faintly bitter "pizza herb" is at the heart of Mediterranean and Mexican cooking. Its small grey-green leaves have a pungent bite that sharpens when dried, so it is prized more dried than fresh.
Picking a good onedrag
Just cut, sharply pepperyYellow, shedding, scentless
Shop freshEveryday bestThe all-rounder: tomato sauce, marinades, roast lamb.
Leaf colourA yellow leaf or two low down
The sprigSofter, but the sprig still stands up
Cut endsBrowned a little, stems still stiff
Rub a leafScent only if pinched hard
Keeping ittap a temperature
A domestic fridge holds it about 5× longer than the counter.
90-95%
Humidity
Perforated bag, not sealed
Airflow