Description
These whole oregano blossoms come from small organic farms on the Eastern Aegean islands. This is a less common variety of oregano that prospers near the sea, called Origanum Onites. Tingling and herbaceous, this is one of the most remarkable finishing oreganos you’ll find out there, yet, nowadays, only a handful of farmers cultivate it. This herb is harvested and sorted by hand (a very labor-intensive process): the leaves and flowers are delicately separated from the stems by hand to prevent them from being crushed. The purpose? To preserve the oregano’s powerful aromas until you need to use it.
The best way to use whole herbs is to crumble them right before use: take a pinch of Aegean Isle Oregano in your hand, and crush it with your palms or fingers. 1 teaspoon is enough for seasoning a standard bowl of Greek salad. The citrusy flavor of this variety pairs nicely with olive oil when sprinkled over grilled veggies, briny fish such as sardines, feta cheese, or soft goat cheese.
More Information
- Country of Origin
- Greece
Daphnis and Chloe
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