an aromatic herb, Origanum vulgare, of the mint family, having leaves used as seasoning in cooking.
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These get marinated in lime juice, dried oregano, slices of red onion and salt for about 10 minutes.
Add the salt and oregano and cook, stirring often, until the meat is brown, about 5 minutes.
I loved the flavor of the filling, with the oregano and olives, so lovely and different than my shepherd’s pie, but I wanted a little something more there.
She tops it with boiled, mashed green plantains, which she says is “a traditional dish in the Dominican Republic” and she adds “Puerto Rican flavoring” to the ground beef, including oregano, onion, bell pepper, garlic, cilantro and olives.
However, you could also use sazón, another seasoning blend popular on the island, or a simple combo of salt, pepper, garlic powder and oregano.
Goats milk is the closest equivalent to human breast milk and I always take these in combination with oil of oregano capsules.
Add the wine, beef bones, bay leaf, oregano, black pepper, and red pepper flakes, if using.
For an herbal infusion, dress the beans with rosemary or oregano, garlic, olive oil, and salt and pepper to taste.
It calls for Calabrian oregano on the branch, which if you can get from your local Italian food store, is always worth the effort.
These lamb burgers buzz with Greek flavors—garlic, oregano, and mint.
She smelled faintly of garlic, oregano and some kind of incense, maybe sandalwood.
Curumilla, after having washed the wounds with clean cold water, applied a cataplasm to them of bruised oregano leaves.
There is no danger of inflammation—nothing beats the oregano for preventing that, and you need not be afraid of fever.