Oregano

Oregano is a zesty, savoury herb for slowcooked winter feasts, which means that you should get it going now for a good supply of leaves from June onward. Fortunately, it is frost hardy.

Wine, tomatoes, garlic and onion are ingredients that pair well with oregano, especially when slow cooking cuts of lamb or beef. It’s a flavour combination redolent of Italian and Greek cuisine.

For lovers of chicken, roast with lemon juice, olive oil and garlic, adding oregano, rosemary and a dash of cayenne pepper for extra flavour.

Fresh or dried?

Interestingly, oregano dries very well and has a stronger flavour than fresh leaves. Why not dry part of your harvest and combine it with coarse sea salt or Himalayan salt? It adds loads of flavour when ground over roasting veggies.