Oregano is best known for its place in Italian cuisine, but this winter hardy herb is just as good on steamed or roasted vegetables as it is in a red sauce. Just ask Yvette McLean of Yves Garden.
“I like fresh chopped raw oregano on baked potatoes or steamed vegetables, and I chop it up with cilantro, sweet marjoram, celery leaves and parsley and use it on pasta and in salads,” said McLean. And her stuffed peppers just wouldn’t be the same without a bit of oregano in the filling.
McLean grows over 50 varieties of herbs on her Douglasville farm and sells them during the main farmers market season at the Sandy Springs Farmers Market, the Farmer’s Atlanta Road Market in Smyrna and the Main Street Farmers Market in Douglasville.
She grows Greek, French and Cuban oreganos in two 4-by-8-foot beds and in containers. Oregano is one of her mainstays, and harkens back to her home in the Caribbean where her parents grew Cuban oregano which also goes by the name of Spanish oregano.
Greek oregano is one of her best sellers. “According to the Herb Society of America, (Greek oregano) is said to be the original wild oregano,” said McLean.
As with many of her herbs, McLean appreciates oregano for its medicinal properties as well as its culinary uses. “My son utilizes the antioxidant and antiseptic properties of this wonderful herb by brewing a cup of oregano leaves at least once a week and he keeps an ointment made of a combination of oregano oil and petroleum jelly. I’ve had customers purchase oregano and tell me they use it as a tea for menstrual cramps,” said McLean.
She likes to steep a combination of oregano, mint, thyme, hyssop and sage. She chills the liquid and uses it as a “pick me up” drink on long, tiring days. “Using fresh herbs and vegetables is what I learned from my parents. Rarely did they take us to the doctor. I raised my family this way and I got into this as a business when friends and neighbors wanted to buy my herbs,” said McLean.
McLean and her business partner, Sabrina Clough, get out as early as 4 a.m. to do their harvesting so they can bring the freshest possible herbs to market.
Fresh cut sprigs of oregano can be kept in a glass of water on the counter for 3 or 4 days. Rinsed and loosely wrapped in a dish towel, they’ll keep refrigerated for up to 5 days. Fresh oregano can also be frozen and would work fine for cooked dishes like the roasted potato recipe below.
At local farmers markets
Many local farmers markets have closed for the season. However, the Marietta Square, Decatur and Morningside farmers markets continue all year round.
For sale
Vegetables and nuts: arugula, Asian greens, beets, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celery, chard, collards, dandelion, endive, escarole, frisee, green onions, herbs, kale, leeks, lettuce, mushrooms, mustard greens, pecans, radicchio, radishes, rutabaga, spinach, sweet potatoes, turnips, winter squash
From local reports
Roasted Potatoes with Oregano
Hands on: 5 minutes
Total time: 25 minutes
Serves: 6
1 1/2 pounds fingerling potatoes, cut in half
4 sprigs oregano
1 tablespoon olive oil
Coarse salt and ground pepper
Preheat oven to 400 degrees.
On a rimmed baking sheet, toss potatoes and oregano with olive oil; season with salt and pepper. Spread potatoes out in a single layer and roast until potatoes are tender when pierced with a knife, about 20 minutes, stirring occasionally. Serve immediately.
Per serving: 106 calories (percent of calories from fat, 19), 2 grams protein, 20 grams carbohydrates, 2 grams fiber, 2 grams fat (trace saturated fat), no cholesterol, 26 milligrams sodium.
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