Greek Oregano

This species, commonly known as Greek oregano, is thought to have a cleaner and sharper taste than true oregano. An esential garden herb with a pungent flavor, this perennial bears light green, pointed, oval leaves that are slightly wavy at the edges.

• Conventional
• Perennial plant in zones 4-9
• Plants grow to 7 to 30 inches tall
• Savory, pungent light green leaves

This variety works for:

• Fresh eating
• Dried leaves

Oregano leaves are often more flavorful when used dry than they are fresh. Consider drying bunches of the herb in a dark, well ventilated place over the summer so that you'll be well stocked for winter meals.

You can use oregano in many dishes with tomato sauce such as pizza or lasagna, but you can also experiment by pairing it with grilled meats and fish. Oregano imparts a delicious flavor to mutton or lamb when paired with salt, pepper, and paprika.

Instructions - Sow seeds indoors just beneath surface of soil. Transplant outdoors after danger of frost has passed. Oregano is a perennial warm-season herb, hardy to frost and light freezes. Prefers very well-drained soil.

• Start Indoors: 6-8 weeks before last frost
• Germination: 10 Days
• Plant Outdoors: 12” Apart
• Light: Full Sun

Sugo: Juice of Life

From Robin Morgan, Seed Savers Exchange intern and Italian chef

The Italian word sugo means both “juice of life” and a tomato-based pasta sauce. To call something sugo is to say it is rich, interesting, and worthy.

Serves about 4 to 6 (recipe is easily doubled)

Ingredients

• 15 (medium) paste tomatoes (like Salvaterra’s Select)
• 2 onions
• 2 cloves garlic
• Fresh or dried oregano (like Greek)
• Fresh or dried basil
• Olive oil
• Salt

Preparation
Chop onions and garlic cloves into tiny pieces and gently cook in a pot with salt and olive oil until they soften.

Meanwhile, remove the peduncle attachment (stem) from your tomatoes and cut tomatoes into one-inch pieces.

Add the cut tomatoes to the pot, and cook for 30 minutes.

Blend the entire contents of the pot using an immersion blender, adjust salt, add herbs (let it rest for 15 minutes, if possible), and enjoy.