When we replace oregano we can choose to use fresh or dried herbs. Best substitute is marjoram, followed by thyme, rosemary, sage and even dried basil. Often a mix is a good idea with mixed herbs or Italian Seasoning being great.
We tend to use basil as a garnish that is minty, zesty, peppery and with some intense clove like notes. Refreshing and intense in flavor a little goes a long way. Oregano is more often cooked with a dish to develop the flavor and it is earthy, herbaceous, woody and pungent with mint to citrus notes.
Flavoring meat can all be down to personal preference, however matching the strength of flavor in beef is key to a tasty dish.
When looking at cut and come again we have Evergreen and Herbaceous herbs to take into account. The evergreen type will take a good prune and harvest through the growing season, with a general trim before the dormant Winter. Herbaceous herbs will thrive with regular pinching out of new growth.
There are some very common mistakes made with these two Mediterranean herbs. Given the level of misunderstandings we thought it worth an entire article to break it down further. Both … Continue Reading Oregano And Marjoram – Differences, Similarities
We have Bolognese as a midweek meal most weeks. It is a family pleaser that you can sneak vegetables into totally under the radar! Ingredients Needed For Bolognese Sauce 1 … Continue Reading Traditional Bolognese – One Sauce Two Ways