Oregano, Cut Leaf

  • Product
  • Recipes
Whole OreganoWhole Oregano Example
Plastic Shaker Jar-1 oz $4.49
Pint Container-2 oz $5.79
1 Pound Pouch $9.99
Quart Container-6 oz $8.99
3 Quart Container-18 oz $19.99
Bulk Quantity
5 Pounds $44.95
15 Pounds $127.39
20 Pounds $159.79

Description:  Light green colored leaves with a strong aroma, and a warm pungent taste. 
Usage:
  Use in hamburgers, chili, pizza, omelets, sauces, vegetables, and cheese dishes. Use in melted butter and serve with seafood!  
Recipes for Oregano  

Storage: Store in a cool dry place, away from heat, light, and humidity.

Oregano Recipes (Scroll to view all)

Spinach Salad with Herb Dressing
12 ounces fresh spinach
12 cherry tomatoes, halved
6 strips bacon, cooked and crumbled
1/4 cup red onion, chopped or in rings

Herb Dressing:
1 cup mayonnaise
1-2 tablespoons white vinegar
2 teaspoons Spice Barn Oregano
salt and pepper to taste

Combine all salad ingredients in large bowl. Whisk dressing ingredients and toss with salad.

Marinated Rotisserie Pork Roast in Paradise
3-4 pound boneless center cut pork loin roast
1/4 cup freshly squeezed lime juice
3 tablespoons olive oil
2 cloves garlic, crushed
2 teaspoons fresh or dried Oregano
2 teaspoons lemon pepper seasoning
1/2 teaspoon black pepper
1/4 cup butter, melted

Place pork in heavy duty 2 gallon re-sealable plastic bag to marinate.  Combine lime juice, olive oil, garlic, lemon pepper, black pepper, and oregano; pour over pork in bag, seal, marinate a minimum of 1 hour and up to 24 hours.  Remove pork from bag and place on rotisserie skewer and adjust in place.  Lid should remain closed during cooking, opening only to check internal temperature of meat.  Stop rotisserie, insert meat thermometer and remove when temperature reaches 160 degrees F.  Allow to stand 5-10 minutes before carving.  Serve hot with homemade brandy spiced applesauce.

Submitted by: Margie K.

Fresh Salsa
4 cups coarsely diced tomatoes
1/2 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons cilantro
2 teaspoons Spice Barn Oregano
1 1/2 tablespoons sugar
1 teaspoon salt
8 ounces tomato sauce
1 tablespoon oil
1 tablespoon lemon juice
1 tablespoon vinegar
3 or more freshly chopped Jalapeno's or Serrano's

Mix all ingredients in a large bowl, chill, serve with chips.  Sour cream and cheddar slices on the side are both tasty and cooling!

               Submitted by:  Margie K.

Basic Italian Sauce
3 tablespoons oil
1/2 cup onion
1 clove garlic
28 ounces tomato, canned
1 teaspoon Spice Barn Oregano
1 teaspoon Spice Barn Basil
1/2 teaspoon salt
dash pepper
6 ounces tomato paste
1 Spice Barn Bay Leaf
2 teaspoons sugar
2 teaspoons Spice Barn Parsley

Sauté onion and garlic in oil. Remove as many seeds as possible from tomatoes. (tomato seeds cause a bitter taste)  Add remaining ingredients and simmer up to 8 hours.  Remove bay leaf. This is a good basic sauce for any Italian dish and pizza.

Broccoli Lasagna Rolls
1/2 cup onion, chopped
1 clove garlic, minced
28 ounces tomatoes, crushed
6 ounces tomato sauce
1/2 teaspoon Spice Barn Basil
1/2 teaspoon Spice Barn Oregano
2 teaspoons sugar
3 cups frozen chopped broccoli, thawed
1/4 cup parmesan cheese
1 cup cottage cheese
6 lasagna noodles
1 cup mozzarella cheese

Sauté onion and garlic.  Add next 4 ingredients and simmer sauce.  Process cottage cheese in food processor until slightly lumpy.  Combine cottage cheese and broccoli; stir in parmesan.  Cook noodles.  Spread each noodles with cheese mixture; roll up.  Place in greased baking dish; cover with sauce.  Top with mozzarella.  Bake for 20 minutes at 350 degrees.

Black Bean Soup
1 pound black beans
2 quarts water
1 1/2 tablespoons water
5 cloves garlic, crushes
2 tablespoons white vinegar
1 1/2 teaspoons Spice Barn Ground Cumin
1 1/2 teaspoons Spice Barn Oregano
5 ounces olive oil
1 large onion, chopped
1 green pepper, chopped
1 cup cooked rice
2 tablespoons finely chopped onion
2 tablespoons white vinegar
1 tablespoon olive oil

In a Dutch oven, soak beans in water overnight.  Add salt and bring to boil over medium heat.  Cover and simmer until soft, about 1 1/2 hours.  In small bowl, combine garlic, vinegar, cumin, and oregano.  Heat oil in skillet over medium high heat.  Sauté onion and pepper .  Stir in garlic mixture and sauté another minute or two.  Add beans, cover and simmer 1 hour.  Combine rice and next 3 ingredients. Cover and marinate 2-3 hours at room temperature.  Ladle soup into bowls. Top with a generous tablespoon of rice.

Pizza Dip with Herb Breadsticks
8 ounce jar pizza sauce
4 ounces shredded mozzarella cheese
1/2 teaspoon Spice Barn Oregano
1 teaspoon Spice Barn Basil
2 tablespoons butter, melted
1 can refrigerated pizza crust

Preheat oven to 350 degrees.  Spray large cookie sheet with cooking spray.  Unroll dough and cut into 16 1-inch strips.  Place on cookie sheet and brush with butter.  Sprinkle with basil and oregano.  Bake for about 15 minutes, or until brown.  Remove from oven and sprinkle with cheese.  Bake for an additional 1-2 minutes to melt cheese.  Serve immediately with heated pizza sauce.