Oregano
Greek oregano, bunch or rubbed? How to use and store it
What makes Greek oregano so aromatic, when to choose the dried bunch and when the rubbed leaves, and how to keep it fresh.
Few smells say “Greek summer” like oregano on a village salad. Greek oregano is known worldwide for the strength of its aroma, and there is a reason for that.
Why Greek oregano smells so strong
The oregano that grows in Greece is mostly the subspecies Origanum vulgare subsp. hirtum, sold internationally simply as “Greek oregano”. Its leaves carry many glands full of essential oil, often more than other oreganos. Its main aromatic compounds are carvacrol and thymol, which give it that warm, slightly peppery smell.
How much oil the plant holds, and its exact make-up, change with the place, the altitude and the harvest season. That is why oregano from different parts of Greece smells a little different.
Bunch or rubbed?
Oregano on the stem (Greeks call it drogi) is whole dried sprigs with their leaves and flowers. The leaves stay intact until you use them, so the aroma stays locked inside.
- How to use it: take a sprig, rub it between your palms over the plate and throw away the stalks.
- When to choose it: when you want the freshest, strongest aroma: salads, feta, grilled food, lemon-oil dressings.
Rubbed oregano is the same leaves and flowers, already cleaned of stalks and ready to use.
- How to use it: sprinkle it straight on, or measure it with a spoon.
- When to choose it: for everyday cooking (sauces, stews, marinades, pizza) when you want convenience and a steady dose.
When to add it
- In stews and sauces, add it early so it has time to release its aroma into the food.
- For roasts (meat, fish, oven potatoes), mix it with the oil and lemon of the marinade.
- On cold dishes (salad, feta, dakos), rub it on at the last moment.
A tip: rub the oregano into a little olive oil before adding it to a salad. The oil pulls out the aromatic oils and carries them through the whole dish.
How to store it
Dried oregano does not spoil easily, but it slowly loses its aroma. To keep it as long as possible:
- Keep it in an airtight jar, glass if possible.
- Store it somewhere cool, dark and dry, away from the stove and the sun.
- Don’t keep it in the fridge or freezer: every time you open the jar, moisture condenses inside.
- The bunch keeps its aroma longer than rubbed oregano, because the leaves stay whole.
A quick freshness test: rub a little between your fingers. If the smell is strong, it is in great shape.