Marjorams/oregano and combavaEO

[Guest guest]

>

> Hi Jen:

>

> Oh, the oreganos, oh, the marjorams, will the confusion ever end! :->

>

> From my limited perspective, nothing as broad and extensive as

Butch's, all

> I can add is, as a cook, and botanist, I have been pretty clear what

I have

> been using for years, and I don't use no steenkin' binomial nomenclature

> :-) I can just use my nose.

 

I was never a huge fan of oregano for cooking until I got some turkish

oregano from a friend. I'm guessing, based on how it compares to the

EO scentwise, it's vulgare, but not certain. It's still not my

favorite herb, but a whole lot better (and different) than McCormicks.

I always associate it (Mc Cormicks) with that bad stuff used to

sprinkle on high school cafeteria pizza - ick!

 

> I have some great oregano (from Greece), and if my feet were held to

fire,

> I would say its Origanum vulgare. I also have some sweet marjoram, aka

> Marjorana hortensis, aka Origanum majorana. The O. vulgare (and all its

> relatives) have a distinct thyme-like scent and taste to them. The M.

> hortensis, aka O. majorana is lighter, sweeter, no thyme-like note

at all.

>

> We're not talking EOs here, just the dried herb. If you'd like to

see the

> difference, I can send you some. There are dishes I prepare that I would

> *never* mix the two. However, knowing that many different 'oreganos', of

> the Origanum spps. are available, I would substitute one of them in

a dish

> calling for 'oregano'. But if I were making Italian red sauce for

seafood,

> I would use the sweet marjoram, the only one I know as sweet

marjoram, and

> nothing else. The oregano flavor would ruin it. HTH.

 

I don't have a prob telling the marjoram from oregano, but wanted to

make sure was using the _right_ marjoram for my hungarian food. I

have some " pot marjoram " the I grew in the garden this year, but it

smells differently from what I consider " sweet marjoram. " Hence the

confusion.

 

My DH is of Hungarian descent, and wants me to cook hungarian style

for him on occasion - that's where that AMAZING organic sweet paprika

is really helpful - and delish!! Was trying to be as authentic as

possible with my marjoram.

 

Me personally, I'm more of an Thai or Indian food type of girl. Was

really happy to find combava petigrain (aka Kaffir Lime Leaf EO)

Anyone tried to cook with this? Can only imagine it would safe a few

minutes grinding those fibrous leaves down....

 

 

> Glad you didn't ask about the Mexican oreganos (Lippia sp.), or the

> Caribbean ones, (Plectranthus or Coleus), cause, gosh, that would only

> confuse things further :-)

 

Am familiar with the mexican oregano, it's too... acrid is the word

that come to mind. Not a fan. But haven't heard of the carribean

oreganos. How do they compare?

 

JenB