The Newsy Neighbour Magazine
February Issue 112
Article Provided By: Kathryn Hartwell for The Newsy Neighbour Magazine
Yia sou! That's "Hello" in Greek. Me lene
or, "joy of the mountains", that's oregano in Greek and yes, I am oregano and, you guessed it, I am
from Greece. Greece was the first country to grow and use me thousands of years
ago. I became popular in North America when soldiers returning from World War II
brought me back with them to use on their pizzas. Now, everybody loves me on
just about everything—the Italians especially love me and use me in almost all
their dishes! I am very popular!
I'm
not just used for culinary
purposes; I am also used for medicinal and I was believed to hold magical
properties as well. Ancient Greeks believed that I was a useful poison antidote
and was used extensively both internally and externally to treat skin
irritations and infections, dropsy, convulsions, and as an antidote for
narcotic poisons. In Shakespearean times, I was used for just about everything.
It is said I encourage good luck and good health. I was used in spells for
happiness, tranquility, luck, health, protection and letting go of a loved one.
I am always happy and I symbolizes joy.
Growing oregano near your home is said
to protect it from evil forces and if you spread me on the ground, I can repel
snakes. I can ease a toothache and help you if you have a cough or asthma.
In the western culture, I'm generally
associated with spaghetti and pizza, but I am so much more than just flavour
for your food. The Romans would chew me as a cure for
rheumatism, toothache, indigestion, and as a cough suppressant. Now you're not
going to believe this, but I have a higher antioxidant activity than well-known
foods such as vegetables, berries and fruit. Three different types of my
cousins -- Mexican, Italian and Greek -- scored the highest in antioxidant
activity of different herbs. I had 3 to 20 times higher antioxidant activity
than the other herbs studied. I'm pretty strong for just a little herb; I have
42 times more antioxidant activity than apples, 30 times more than potatoes, 12
times more than oranges and 4 times more than blueberries. Just one tablespoon
of fresh me was found to contain the same antioxidant activity as a
medium-sized apple. I even have a higher antioxidant potential than garlic!
Chinese doctors use me for fever, vomiting,
diarrhea, jaundice, and itchy skin. No wonder they call me "Joy of the
Mountains". Researchers say that you should use me instead of salt and
artificial additives. I am much better fresh; I can be used in so many
different foods, in salads, casseroles, soups, sauces and
poultry dishes. And, of course, pizzas! Think about it, in
addition to adding flavourful nuance and zest to meals, I can provide
significant health benefits when included in a balanced diet. I am so
wonderful!
OK enough about me, now I'm going to help you with
some magnificent recipes so you can use me every single day. You know I love
you and want you to be happy and healthy. Use me! It's ok, I don't mind.
MARINATED BEETS
I love pickled beets but have never made them with oregano—sounds
good to me. Plus, what a healthy treat! I put them in all my sandwiches and a
great little make-ahead side dish that goes well with roasts and veggie feasts.
Not quite pickled but still sweet and also a little sour.
About 5 good sized beets 2 cups white or red
wine vinegar
8 cups water pinch
of salt
2 garlic cloves, sliced 1 tbsp dried
oregano
1 red chilli, finely
chopped
1 cup olive oil
Wash and scrub the beets under cold
running water. Place them in a saucepan with the vinegar, salt and water and
bring to the boil. Reduce the heat, cover and simmer for about 1¼ hours until
the beets are tender. Meanwhile, combine all the marinade ingredients in a bowl
and set aside. Once the beets are cooked, drain, place on a cloth and pat dry.
Remove the skins with the help of a cloth. Cut into slices, place in the
marinade and mix well. Leave for a day before serving. Keep refrigerated.
WARM SALAD OF POTATOES, SWEET RED ONIONS AND OREGANO
8 medium-sized potatoes 2 small sweet red onions, sliced
very thinly
2 tbsp green olives, chopped ½ tbsp dried or fresh oregano
8 tbsp extra virgin olive oil 2 tbsp red wine vinegar
salt
Cook the potatoes until tender and
slice. Place in large bowl with sliced onions and green olives. Add oregano,
olive oil, vinegar and salt. Mix well and serve immediately.
OREGANO
PESTO
Large bunch of oregano, washed, dried and stemmed.
1 - 4 tbsp Olive Oil
1-3 cloves fresh garlic, sliced
Salt and pepper to taste
1 - 4 tbsp Olive Oil
1-3 cloves fresh garlic, sliced
Salt and pepper to taste
Add oregano, garlic, salt and pepper to a food processor or
mini chop. Drizzle in oil (amount will depend on how much oregano you have) a tablespoon
at a time until you have desired consistency. Blend until combined. You can add
toasted pine nuts or walnuts if you like. Store in airtight container in the
fridge or freeze in ice cube trays. Once frozen, remove pesto cubes to a
plastic zip top bag and remove from the freezer when needed.
Ideas for the pesto:
-
Mix with butter and smear on bread for an herby
garlic bread
-
Toss toasted bread cubes in it for salty croutons
to top soup
-
Toss toasted pita wedges in it for pita wedges to
dip in soup
-
Freshen jarred spaghetti sauce with 2 cubes to make
the sauce taste home-made
Use your imagination!
HERBED SALMON
You can use this method on pretty much any type of thick fish
filet if salmon is not available. The herbs, wine and lime gives fish a
fabulous flavour.
Vegetable oil spray
1-1/2 pounds boneless salmon filet about 1-inch thick
1/2 lime 2
tbsp white wine
1 tsp mayo or butter 1/2
tsp salt
1/2 tsp onion powder 1/2
tsp garlic powder
1/2 tsp lemon pepper 1/2
tsp dried oregano
1/2 tsp dried dill weed 1/4
tsp sweet paprika
Combine all ingredients and drizzle over fish, wrap in a foil
packet and cook in a 475°F oven for 15 minutes.
Stin iyia sou (Cheers)!
Joy of the Mountains!
Kathryn Hartwell
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