Guest guest Posted November 17, 2004 Report Share Posted November 17, 2004 i have never heard of it. How is it different from regular oregano? Does it come dried in jars like the usual stuff? It sounds very intriguing so i will have to look for it, definately. ~ pt ~ Autumn is a second spring when every leaf is a flower. ~ Albert Camus, writer and philosopher (1913-1960) ~~~*~~~*~~~*~~~*~~~> , " matrixenos " <matrixenos@h...> wrote: > Oh and I highly recommend " Mexican Oregano " for any type of chili. > I've just bought a big jar of it recently and it will undoubtedly > become a staple of sorts. Gotta have the Mex oregano, garlic, onion > and chiles in everything now, lol. Ok, not quite everything but dern > close. > > Cheers, > Shawn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2004 Report Share Posted November 17, 2004 Hi PT. I wish I could describe the flavor or the difference but I really have no way of putting it into words, lol. Well, let's see...to me, it's more aromatic and has a more distinct and pungent flavor to it (or maybe my reg. oregano is way too old, lol). I had no idea it existed until awhile back a small restaurant gave me some to show me what was in their salsa. It smelled so good and I've always had it in mind and finally nabbed some. It came in a big jar and a small jar. I bought the big jar (dried variety) for 3 bucks. I've already used some in a soup, added it to a jarred spaghetti sauce (along with garlic, onion, red pepper and cilantro - lol, my staple ingr.) and a homemade salsa (which I'll post in the next couple of days). I'm glad I chose the big jar. Shawn , " ~ PT ~ " <patchouli_troll> wrote: > > i have never heard of it. How is it different from > regular oregano? Does it come dried in jars like > the usual stuff? It sounds very intriguing so i will > have to look for it, definately. > > ~ pt ~ > > Autumn is a second spring when every leaf is a flower. > ~ Albert Camus, writer and philosopher (1913-1960) > ~~~*~~~*~~~*~~~*~~~> > , " matrixenos " <matrixenos@h...> > wrote: > > Oh and I highly recommend " Mexican Oregano " for any type of chili. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2004 Report Share Posted November 18, 2004 It's not cilantro????? I know that's used in Mexican salsa here in L.A. and my in'laws are from mexico and the use it in soups, salsa and their cooking. Donna matrixenos <matrixenos wrote: Hi PT. I wish I could describe the flavor or the difference but I really have no way of putting it into words, lol. Well, let's see...to me, it's more aromatic and has a more distinct and pungent flavor to it (or maybe my reg. oregano is way too old, lol). I had no idea it existed until awhile back a small restaurant gave me some to show me what was in their salsa. It smelled so good and I've always had it in mind and finally nabbed some. It came in a big jar and a small jar. I bought the big jar (dried variety) for 3 bucks. I've already used some in a soup, added it to a jarred spaghetti sauce (along with garlic, onion, red pepper and cilantro - lol, my staple ingr.) and a homemade salsa (which I'll post in the next couple of days). I'm glad I chose the big jar. Shawn , " ~ PT ~ " <patchouli_troll> wrote: > > i have never heard of it. How is it different from > regular oregano? Does it come dried in jars like > the usual stuff? It sounds very intriguing so i will > have to look for it, definately. > > ~ pt ~ > > Autumn is a second spring when every leaf is a flower. > ~ Albert Camus, writer and philosopher (1913-1960) > ~~~*~~~*~~~*~~~*~~~> > , " matrixenos " <matrixenos@h...> > wrote: > > Oh and I highly recommend " Mexican Oregano " for any type of chili. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2004 Report Share Posted November 18, 2004 Hi Donna! Cilantro is used in many salsas and pico de gallos (typically freshly chopped tamaters, onions, cilantro, jalapenos, garlic and a bit of lime juice). I'm sure it's used in several soups and stuff as well (I love cilantro). I " believe " that (and to make matters more confusing) cilantro is apart of the coriander plant or vice versa but they are different portions of the plant (coriander maybe being the flower or bud part and cilantro being the stems and leaves perhaps). Here is a description on Mex Oregano that I just looked up, to go further into the confusion aspects and " its " relation with marjoram. Indeed, it drescribes it as I experienced it, a bit more pungent. If someone else has a better or more accurate description on all of these, please let us know. Here is the description (go down to the " oregano confusion " headline) and there is more at the link ... http://homecooking.about.com/library/weekly/aa032403a.htm Shawn Oregano Part 1: Oregano gets confused with marjoram Oregano, commonly called " the pizza herb, " is one of the most widely-used herbs worldwide, so it's hard to imagine anyone not having tried it. However, oregano was virtually unused in America until returning World War II soldiers heightened the popularity of pizza. In fact, sales of oregano increased by 5200 percent between 1948 and 1956 due to pizzamania. Yet oregano to one person may be something completely different to another, as it is easily confused with its close relative, marjoram. Before trying one of the many oregano recipes, learn a little bit more about oregano and how to use it. What is oregano? Common oregano is botanically known as Origanum vulgare, Greek for " joy of the mountains, " and it can be found growing wild on mountainsides of Greece and other Mediterranean countries where it is an herb of choice. Also known as wild marjoram, the oregano plant is a perennial which grows up to two feet tall and bears tiny leaves which lend a pungent aroma and strong flavor to a variety of savory foods. When in bloom, the plant sports pink or purple flowers, which are also edible. The leaves are used fresh from the plant or dried. Oregano is one of the few herbs that is stronger when dried than when fresh. Commercially, oregano's biggest market is in perfumes. Oregano confusion There are a number of different varieties of oregano. The strongest is considered to be Mexican oregano (Lippia graveolens), which is actually from a different botanical family. Mexican oregano is also known as Mexican marjoram or Mexican wild sage and if your recipe calls for this specifically, try not to substitute. Spanish (Origanum vivens) and Greek (Origanum heraclites) oregano follow in depth of flavor. , GeminiDragon <thelilacflower> wrote: > It's not cilantro????? I know that's used in Mexican salsa here in L.A. and my in'laws are from mexico and the use it in soups, salsa and their cooking. Donna > > matrixenos <matrixenos@h...> wrote: > Hi PT. I wish I could describe the flavor or the difference but I > really have no way of putting it into words, lol. Well, let's > see...to me, it's more aromatic and has a more distinct and pungent > flavor to it (or maybe my reg. oregano is way too old, lol). I had no > idea it existed until awhile back a small restaurant gave me some to > show me what was in their salsa. It smelled so good and I've always > had it in mind and finally nabbed some. It came in a big jar and a > small jar. I bought the big jar (dried variety) for 3 bucks. I've > already used some in a soup, added it to a jarred spaghetti sauce > (along with garlic, onion, red pepper and cilantro - lol, my staple > ingr.) and a homemade salsa (which I'll post in the next couple of > days). I'm glad I chose the big jar. > > Shawn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2004 Report Share Posted November 18, 2004 Hi Shawn, Thank you for taking the time to explain this to me. I found it extremely informative and will pass this info on to a few of my friends that love to cook. Thanks again, Donna matrixenos <matrixenos wrote: Hi Donna! Cilantro is used in many salsas and pico de gallos (typically freshly chopped tamaters, onions, cilantro, jalapenos, garlic and a bit of lime juice). I'm sure it's used in several soups and stuff as well (I love cilantro). I " believe " that (and to make matters more confusing) cilantro is apart of the coriander plant or vice versa but they are different portions of the plant (coriander maybe being the flower or bud part and cilantro being the stems and leaves perhaps). Here is a description on Mex Oregano that I just looked up, to go further into the confusion aspects and " its " relation with marjoram. Indeed, it drescribes it as I experienced it, a bit more pungent. If someone else has a better or more accurate description on all of these, please let us know. Here is the description (go down to the " oregano confusion " headline) and there is more at the link ... http://homecooking.about.com/library/weekly/aa032403a.htm Shawn Oregano Part 1: Oregano gets confused with marjoram Oregano, commonly called " the pizza herb, " is one of the most widely-used herbs worldwide, so it's hard to imagine anyone not having tried it. However, oregano was virtually unused in America until returning World War II soldiers heightened the popularity of pizza. In fact, sales of oregano increased by 5200 percent between 1948 and 1956 due to pizzamania. Yet oregano to one person may be something completely different to another, as it is easily confused with its close relative, marjoram. Before trying one of the many oregano recipes, learn a little bit more about oregano and how to use it. What is oregano? Common oregano is botanically known as Origanum vulgare, Greek for " joy of the mountains, " and it can be found growing wild on mountainsides of Greece and other Mediterranean countries where it is an herb of choice. Also known as wild marjoram, the oregano plant is a perennial which grows up to two feet tall and bears tiny leaves which lend a pungent aroma and strong flavor to a variety of savory foods. When in bloom, the plant sports pink or purple flowers, which are also edible. The leaves are used fresh from the plant or dried. Oregano is one of the few herbs that is stronger when dried than when fresh. Commercially, oregano's biggest market is in perfumes. Oregano confusion There are a number of different varieties of oregano. The strongest is considered to be Mexican oregano (Lippia graveolens), which is actually from a different botanical family. Mexican oregano is also known as Mexican marjoram or Mexican wild sage and if your recipe calls for this specifically, try not to substitute. Spanish (Origanum vivens) and Greek (Origanum heraclites) oregano follow in depth of flavor. , GeminiDragon <thelilacflower> wrote: > It's not cilantro????? I know that's used in Mexican salsa here in L.A. and my in'laws are from mexico and the use it in soups, salsa and their cooking. Donna > > matrixenos <matrixenos@h...> wrote: > Hi PT. I wish I could describe the flavor or the difference but I > really have no way of putting it into words, lol. Well, let's > see...to me, it's more aromatic and has a more distinct and pungent > flavor to it (or maybe my reg. oregano is way too old, lol). I had no > idea it existed until awhile back a small restaurant gave me some to > show me what was in their salsa. It smelled so good and I've always > had it in mind and finally nabbed some. It came in a big jar and a > small jar. I bought the big jar (dried variety) for 3 bucks. I've > already used some in a soup, added it to a jarred spaghetti sauce > (along with garlic, onion, red pepper and cilantro - lol, my staple > ingr.) and a homemade salsa (which I'll post in the next couple of > days). I'm glad I chose the big jar. > > Shawn Quote Link to comment Share on other sites More sharing options...
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