Oregano | CUESA

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Sat 8am–2pm | Tue & Thu 10am–2pm | SF

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Sun 10am–3pm | Oakland

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Thu 4pm–8pm | SF

Oregano

Closely related to marjoram, oregano is a warm, pungent herb that compliments poultry, meat, stuffing, eggplant, and pizza. Greek for “mountain of joy,” oregano has a variety of uses that far extends the culinary realm. While many people think of oregano as a common herb in Italian cuisine, it’s a highly antiseptic and antibacterial herb, and is better at fighting certain parasite and bacterial infections than antibiotics. One of the healthiest culinary herbs available, oregano is rich in anti-inflammatory omega-3 fatty acids, minerals such as iron and manganese, and contains four times more antioxidants per gram than blueberries.

In Season

January, February, March, April, May, June, July, August, September, October, November, December

Recipes with Oregano

Marinated Skirt Steak with Chimichurri Sauce and Baby Leeks

Omri Aflalo, Michael Mina’s Bourbon Steak

Sweet Corn and Fresh Oregano Fritters

Georgeanne Brennan and Ann M. Evans, The Davis Farmers Market Cookbook (Mirabelle Press, 2012)

Asparagus and Butter Bean Salad

Jesse Branstetter, San Francisco Chef

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »