Dwarfed by its immediate neighbor the cup plant, the size and daintiness of this oregano plant is enhanced by its accompanying giant. They make an unusual pair, but one that works, as the cup plant tends to retain its lower leaves no matter how high it grows. The oregano is usually topped off before it goes to bloom, but since we don’t use that much of it for food (Andy is strangely not a fan) I let a few stalks go to exquisite flower. They make a gorgeous alternative for the ubiquitous baby’s breath in any bouquet.
One of my favorite fresh oregano recipes is a basic sheet of roasted potatoes – cut into bite size chunks, drizzled with olive oil and sea salt, then topped with some feta cheese and sprinkled with fresh oregano leaves. It’s deceptively simple, delicious and divine.
