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Oregano rubbed - Turkish - wild cultivation
In order to enjoy the full taste of this great oregano, it should be cooked for at least 15 minutes. It is very intense – therefore use sparingly and season if necessary. Have fun while enjoying!
use
The use for the popular pizza is almost limitless. Indispensable for the classic pizza Margherita, with tomatoes and mozzarella. Excellent also in combination with onion, garlic, artichokes, mushrooms, rocket, olives and capers.
Oregano does not go well with alpine-rustic pizza variants at all: i.e. with sausage, bacon and ham. Nor to seafood.
An insider tip for oregano is the Tex-Mex highlight "Chili con Carne" - with braised meat, sometimes also with beans. Chili, peppers, garlic and cumin should not be missing.
Good to know
This Turkish oregano is indispensable for Mediterranean cuisine. For Sugo alla Bolognese with tomatoes and minced meat. Or for pasta sauce without meat: with tomatoes, eggplant, zucchini. This noble oregano refines Greek salad with olives and sheep's cheese. Excellent also for lamb dishes, fried vegetables, vegetable casserole and grilled meat.
Matching recipes too Oregano rubbed - Turkish - wild cultivation
Spaghetti with prawns and spinach are the perfect food when you need to go fast. They are simply made and ready in no time and taste fantastic! A real feel-good meal for the end of the day
After all, who wants to shop and cook elaborately after a hard day's work? I always have a few things in stock for these days, which you can prepare quickly and spontaneously. These include frozen prawns and frozen spinach. Both result in a real soul food dinner with pasta or a curry with rice and Asian spices If you are looking for some really fast dishes for the evening, I can recommend the pizza dillas, lasagna soup, carrot gnocchi or the potato corn soup. Everything goes super fast – with my favorite kitchen helper, the Airfryer*, it's even much faster!
Potato casserole or potato gratin? Whichever name you choose: This classic always tastes good! The SPICEvips from BBQ Hiesenvillage give their gratin with Ländle raclette cheese the final touch – good for melting!
the taste
This wild Turkish oregano is more intense, deeper and at the same time softer in taste than conventional oregano. It tastes strongly spicy, finely tart, slightly peppery and stimulatingly fruity.
This noble oregano harmonizes perfectly with other herbs of Mediterranean cuisine, for example with thyme and rosemary. Or with laurel, lavender, mountain savory and sage. And especially with garlic, onions and tomatoes!
manufacturing
This wild-growing Turkish oregano prefers warm locations on calcareous ground. It inhabits dry and sparse forests, such as oak and pine forests. Or bushes on the edges of paths and forests, sunny slopes and hedges.
On a small shrub hang gray to dark green leaves, which - usually grated - are used as a spice. Dried oregano leaves have a stronger taste than the fresh herbs. The wild herb contains valuable essential oils as well as bitter and tannins.
To harvest, the stems are cut off a hand's width above the ground and hung in a dark room to dry. After drying, the leaves are stripped off the stem and kept dry.
100 g
1533.2 kJ
365.5 kCal
10.3 g
1.9 g
0 g
49.5 g
49 g
11 g
