Photograph from Michael_L on Flickr I thought I had a basic understanding of oregano: I like a healthy dash on my pizza, and always in my feta-laden Greek salads. But I was wrong. I didn't know that I'm probably using O. heracleoticum, which has a pungent oregano-like taste. Unless O. viride, a seedless cousin, is what's living in my store-bought jar of dried oregano. Or maybe it's Origanum x majoricum, an Italian oregano-marjoram hybrid that the Herb Society of America likes best for culinary use. Margaret Roach of A Way to Garden learned her oregano lesson the hard way. She wanted to grow a supply of the versatile herb to cook with but didn't end up with what she was...
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