Dried Oregano: Vegan Cooking Guide
Dried oregano is more intense than fresh - its volatile oils concentrate during drying, making it the backbone of Italian and Greek cuisine. It's essential in pizza sauce, marinara and Mediterranean vegetable dishes. Greek dried oregano is typically more fragrant than Italian; Turkish dried oregano is wilder and more rustic.
How to Use Dried Oregano
Rub between your palms before adding to a dish to wake up its dried oils. Add at the start of cooking for background flavour or sprinkle at the end for a fresh hit. Pairs beautifully with tomato, aubergine, courgette and olives.
Nutrition
High in antioxidants and anti-microbial compounds including thymol and carvacrol.
Chef's Tips
- Keep dried oregano away from steam and heat (not next to the hob) - moisture robs it of its flavour quickly.
- Greek dried oregano on the branch (available from Greek delis) has a completely different, superior flavour to supermarket packets.
- Mix with dried thyme, rosemary and basil for a homemade Italian seasoning blend.
→ Find the best substitutes for dried oregano
Vegan Recipes Using Dried Oregano
Learn to cook with dried oregano on video
Our Cook Like A Pro course covers vegan cooking techniques including how to get the most from plant-based proteins, flavour bases and dairy alternatives. Watch step-by-step with chefs Rupert Worden and Lisa Hinze.
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