The dried stuff certainly has its place (pizza, yes, and also dry rubs, vinaigrettes, and sauces, too), but fresh oregano is even more powerful and versatile. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. It’s powerful enough to hold its own in dishes with bold flavors, like smoky grilled chicken or slow-roasted bell peppers. Whether you can use oregano in place of basil depends on the dish you are trying to make. Oregano is a member of the mint family but has a pungent straw and camphor smell. Many Americans will immediately recognize oregano as the pizza sauce herb. Have at it!” Just remember that the fresh leaves are way more potent than the dried stuff, so tread lightly. They enliven whatever they're scattered over, be it a savory melon salad, or a piece of fish—and a little goes a long way. Oregano can be used in its fresh form, though its pungency tends to make the dried form preferable. You already love dried oregano. Many Americans will immediately recognize oregano as the pizza sauce herb. They work equally well in most tomato dishes whether they are dried or fresh. All rights reserved. Delicious! Oregano’s flavor is woodsy and reminiscent of camphor with mild lemon notes. They both share a spicy, bitter taste that has great cut-through in pizza… When faced with these popular herbs, you may have questions like do they have similar flavors? “If you see a recipe that calls for dried oregano, try cutting it with some fresh leaves, too” she says. Chopped up with the parsley garnish on Pork Marbella? Oregano … Cooking advice that works. The ideal scenario for most Mediterranean dishes is to use both since they complement each other perfectly, but one or the other will also be effective in stews and tomato-based pasta sauces. Shop fiery spices at the PepperScale Spicery. Both are key ingredients for flavoring spaghetti sauces, stews and a range of tomato- and cheese-based dishes. It is also slightly bitter and more pungent than basil. Now that’s fine-dining. To revisit this article, select My Account, then View saved stories. Basil and oregano are both popular spices and are essential for Mediterranean dishes. There are many effective oregano substitutes that are probably already sitting in your spice rack. Oregano – this is a perfect herb for pizzas but if you don’t have it, try using marjoram – its taste is pretty similar to oregano. (BTW, we’re talking about Mediterranean oregano here, be it Italian, Turkish, or Greek. Both herbs are rich in vitamin K and contain many times the daily-recommended intake of that vitamin; however, one key difference is that oregano is usually consumed after being dried and the drying process typically starts shortly after the herb is harvested. Whereas basil is sweeter and herbal, oregano is bolder and earthy. It doesn’t just belong to one camp. Both herbs pair well with garlic, with oregano’s pungency giving it a slight advantage. Ad Choices. Are they different in terms of nutrition? The fresh leaves are peppery and assertive—sometimes even bitter or astringent. This is unlike rosemary or sage, which are pretty unpleasant without some heat from the oven or the stove or a really, really fine chop. Now learn how to use the fresh stuff. © 2020 Condé Nast. When dried, the herb’s flavor changes as the mint notes become stronger, though the clove aspect remains intact. Oregano is thus a much richer source of B-complex vitamins like niacin and thiamin, though both herbs are good sources. These One-Pan Chicken Thighs with Burst Tomatoes, Harissa, and Feta take advantage of its two sides. You are here: Home / SPICEography Showdown / Basil Vs. Oregano: SPICEography Showdown. Next up: Sprinkling fresh and dried oregano on a slice of pizza. Yet the leaves, while more substantial than silky, are still delicate enough that eating them doesn’t feel like an unpleasant jaw exercise. If both herbs are dried, then basil typically has higher concentrations of all major nutrients when compared to oregano. Recipes you want to make. Most chefs recommend dried oregano over the fresh herb. Why not!” Mixed into this classic Italian dressing? Basil’s sweetness makes it perfect for everything from salads to pairing with burrata and tomatoes. While oregano is largely considered a “hardy herb” (akin to rosemary and thyme), it actually straddles the line between hardy and tender. This means that nutrients do not get a chance to break down as quickly with oregano as they do with basil. You can use fresh basil and add it at the end of cooking time, or you can use the dried herb and add it earlier in the cooking process. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. It is the single most noticeable herbal component of many pizza sauces. And while it is, indeed, an important slice shop staple, it can—and should—be used for so much more. The fresh form does not stand up well to being cooked for long periods, but when used it can add a brightness that may be lacking in dried basil. Maybe you've only encountered oregano as the fish food-y flakes you sprinkle on pizza. You throw a whole sprig of oregano into a cast-iron skillet with chicken thighs so that the piney flavor can seep into the chicken fat, infusing the meat and the bursting cherry tomatoes. This means that they are usually interchangeable, though the absence of either will change the character of the dish. It is the single most noticeable herbal component of many pizza sauces. Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights. Basil’s flavor is minty and peppery with elements of clove and anise backed up by intense herbal notes. Oregano is an herb that is native to the Mediterranean and is an important component in both Italian and Greek cuisine. “In a Greek salad? Unless you grow basil yourself and harvest it just before eating, it will lose much of its nutritional value. It is also used alongside basil in pasta sauces where its ability to withstand long cooking times allows it to impart a fuller flavor. You can even play around with using both, a practice endorsed by senior food editor Molly Baz. Then you discard the limp remains, plate the chicken, and scatter some fresh leaves on top for fresher, sharper flavor. It is also used alongside basil in pasta sauces where its ability to withstand long cooking times allows it to impart a fuller flavor. But when cooked, its flavor mellows so that it's earthy but not aggressively woodsy. We will answer those questions and more in this installment of SPICEography showdown. Discover 500+ spicy recipes and hundreds of pepper profiles, comparisons, cooking tips + more. It is used particularly often in tomato dishes and sauces, where the zest of oregano … This alternative seemed like a no-brainer. Are they interchangeable? Oregano is often referred to as wild marjoram, but is the flavor consistent? And while it is, indeed, an important slice shop staple, it can—and should—be used for so much more. Mexican oregano shares similar flavors but belongs to a different family.). Where cilantro, dill, or basil will turn brown and wilt away to virtually nothing when introduced to heat, oregano holds its form. This white pesto gets its kick from finely chopped fresh oregano. Visit our sister site PepperScale. In Mexican food, oregano is the traditional herb; basil is not as widely used and may be considered too sweet. The taste of oregano also plays both sides. Restaurant recommendations you trust. The stems are thick enough that branches will hold together when cooked, even through long braises or simmers. To revisit this article, visit My Profile, then View saved stories. Photo by Chelsie Craig, Food Styling by Pearl Jones, Photo by Chelsie Craig, Food Styling by Kate Buckens, One-Pan Chicken Thighs with Burst Tomatoes, Harissa, and Feta. Feel free to use Feel free to use Basil – to get a step closer to Italian cuisine. Maybe you've only encountered oregano as the fish food-y flakes you sprinkle on pizza. Marjoram and oregano are both from the mint family, and they also look similar in appearance.