Papa Geno's Garden Blog

Culinary Uses: Because it's a cross, Italian oregano tastes sweet and savory at the same time and is thus a versatile herb that can be used to season meats, eggs, soups and vegetables. It blends well with other savory herbs like basil and tarragon. Can be used like either oregano or marjoram.  It is not as “hot” as Greek Oregano and not as sweet as marjoram.

Propagation: It is very easy to dig and divide the plant in early spring and autumn.  Larger divisions can be planted out directly into their permanent positions. It is better to pot up the smaller divisions and grow them on in light shade in a cold frame until they are well established before planting them out in late spring or early summer. One can also take cuttings of young stems all spring. Pot them up into individual pots and keep them in light shade in a cold frame or greenhouse until they are rooting well. Plant them out in the summer. It is hardy to zone 7, sometimes Zone 6.  It flowers from June to September. It may occasionally set seeds that germinate in sandy soil, but if there are any oregano cousins nearby, you could get hybrids of unpredictable quality. The plant is usually harvested as flowering begins and can be used fresh or dried. Cut back after flowering and new growth will come from the base. It should be pruned periodically even if you don’t want to use the prunings.

Tomato and Eggplant Parmigiana

1 large eggplant

1 lb ripe red plum tomatoes

1 Tbsp Italian oregano

3 oz fresh parmesan cheese (grated)

2 tablespoon olive oil

salt & pepper

fresh chopped parsley

Cut the eggplant into 1/8 inch slices and place into colander and rinse with water and drain fro 30 minutes. Take eggplant out of colander and place on paper towels and pat dry. Heat the olive oil in a frying pan and fr y the eggplant in batches until golden brown. As eggplant is ready to take out of frying pan place on paper towels to drain off olive oil.

Take the plum tomatoes and cut them into wedges and arrange with the  eggplant into alternate layers in a shallow ovenproof dish, sprinkle each layer with Italian oregano, salt & pepper and parmesan cheese. Bake in a preheated oven at 375 degrees for 20 minutes or until golden brown and bubbling. Garnish with fresh chopped parsley and parmesan cheese.

Thanks to HERBALPEDIA™, a publication of The Herb Growing & Marketing          Network.