The taste of Sicilian oregano is very different compared to other types of oregano, as it is a slightly bitter and spicy, and it does taste very unique. What really makes the difference of course is the territory giving it that flavour that is difficult to replicate.
In the past the anti-inflammatory properties of oregano were well known to our grandmothers. The flowering tops contain an essential oil with different aromatic substances, which develop a strong and penetrating taste. These aromatic substances promote digestion, help to fight the meteorism, and are tonic for the nervous system. They also free the respiratory tract and have a mild disinfectant effect.
Oregano grows spontaneously in Italy, in most of Europe and Western Asia. What grows in Sicily has a much more intense aroma. Sicilian oregano is an autochthonous species, included in the national list of Traditional Agri-food Products (Prodotti Agroalimentari Tradizionali – P.A.T.).
Sicilian oregano is well known for its unmistakable scent and fragrance, as well as for its many properties. It is widely used in the kitchen and represents one of the most famous aromas of Sicilian cuisine. From meat to fish, passing through pizzas and focaccia and just a pinch is enough to give the dishes a delicious taste. An excellent combination with extra virgin olive oil.
The history of Oregano
The name “Oregano” (Origano in Italian) derives from the Greek Origanos, composed of “oros”, that is “mountain”, and “ganos”, that is “beauty, joy”. The meaning, then, is mountain beauty. The Egyptians used it to preserve mummies and used it to massage the body after bathing, as well as to prepare ointments.
The Romans used it in the kitchen, but also in some medical recipes. In the Middle Ages bald men rubbed their scalp with oregano oil, as they hoped it would make their hair grow back. In modern times the plant was also praised as an antidepressant: in some old German sayings it is referred to as “herb of good cheer”.
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