Oregano

Oregano (origano, in Italian) is probably the herb most commonly associated with Italy in the United States - oddly, though, because it is not the mostly commonly used herb in Italian cuisine (that distinction would probably go to parsley or basil). With its pungent flavor, origano gained great popularity in the United States after WWII when returning G.I.'s longed for the flavor of the pizza they had tasted in Italy. Certainly the large American-Sicilian community in the United States has contributed to making this herb very popular, but it's undeniable that it's quite unusual to see it in the regional cuisine of central and northern of Italy.

Native to the Mediterranean, origanum is very closely related to marjoram (origanum marjoricum) with which it is often grown as a hybrid. This herb - like basil, sage, mint, rosemary, thyme, marjoram and others - belongs to the Lamiaceae (mint) family. The intensity of origano varies tremendously, depending on a number of factors: the variety or genus (cultivar); the soil; the climate and the season all have a great influence on the content of its essential oils - phenols carvacrol and thymol - which are what determine its flavor and intensity. Oregano sometimes can be so strong it can actually numb your tongue. But other varieties grown in colder climates often have a relatively insignificant aroma and flavor. The most commonly used variety in Italy is the so-called "Sicilian oregano" - spicy, sweet and fragrant, this variety is a hybrid made from sweet marjoram, or wild marjoram, and origanum onite.

As with thyme and bay leaves, this herb is usually more flavorful in dried form than fresh. Origano is a key ingredient not only in the classic pizza alla napoletana and alla marinara, but also in numerous Sicilian and southern Italian preparations for pasta - such as Bucatini con sarde e melanzane (Bucatini pasta with sardines and eggplant) and Pasta al forno alla palermitana (baked pasta Palermo style) - as well for vegetables, such as Patate con origano (potatoes with oregano) or Peperoni alla menta e origano (peppers with mint and oregano). Often used in Sicily and parts of southern Italy with grilled fish, oregano is also an important ingredient in Italian/American cuisine - most famously, perhaps in America's beloved marinara sauces.

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