Greek Food, Cooking and Recipe Community

Oregano from Greece?

1 - 4 of 4 Posts
B

blopez34

Active member
I’ve been experimenting with Greek recipes lately and keep hearing about the magic of oregano from Greece. I usually just use the oregano from my local grocery store here in the US, but I’m wondering: does Greek oregano really taste that different?

Is it worth going the extra mile to buy oregano imported from Greece for authentic Greek dishes? If you’ve tried both, what’s the main difference in flavor or aroma?

Also, are there any specific brands or sources you’d recommend for getting quality Greek oregano? I want my dishes to have that authentic touch.
 
It's my understanding that Greek oregano isn't really oregano, it's a type of wild marjoram referred to as Greek oregano. If anyone can substantite this, I'd welcome it.
 
  • Like
Reactions: k_tsoukalas
The difference lies in its intense, earthy aroma and slightly peppery flavor, which is much more robust than the oregano typically found in US grocery stores. Greek oregano grows wild in the Mediterranean climate, giving it a unique depth and richness that elevates authentic Greek dishes.

When you use Greek oregano, you’ll notice it’s more fragrant and flavorful, so you can use less to achieve a big impact. It’s especially amazing in dishes like souvlaki, Greek salads, and roasted meats.

For quality options, look for dried oregano on the branch—it’s often sold in specialty Mediterranean or Greek stores and online.
 
Luana said:
It's my understanding that Greek oregano isn't really oregano, it's a type of wild marjoram referred to as Greek oregano. If anyone can substantite this, I'd welcome it.
Click to expand...
This is interesting! I guess it depends what people pick in Greece. Who knows what people do? Marjoram is similar to oregano as it is - just a bit milder. I'll pop back in and comment again if I find anything concrete out.
 
1 - 4 of 4 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?

Do you make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?

What Is the Best Way to Serve Taramosalata?

I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top