oregano


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o·reg·a·no

 (ə-rĕg′ə-nō′, ô-rĕg′-)
n.
1. A perennial Eurasian herb (Origanum vulgare) in the mint family, having aromatic leaves. Also called wild marjoram.
2. The leaves of this plant used as a seasoning.

[Spanish orégano, wild marjoram, from Latin orīganum, from Greek orīganon.]

oregano

(ˌɒrɪˈɡɑːnəʊ)
n
1. (Plants) a Mediterranean variety of wild marjoram (Origanum vulgare), with pungent leaves
2. (Cookery) the dried powdered leaves of this plant, used to season food
[C18: American Spanish, from Spanish, from Latin orīganum, from Greek origanon an aromatic herb, perhaps marjoram]

o•reg•a•no

(əˈrɛg əˌnoʊ, ɔˈrɛg-)

n.
an aromatic herb, Origanum vulgare, of the mint family, having leaves used as seasoning in cooking.
[1765–75; < American Spanish orégano, Sp: wild marjoram]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.oregano - aromatic Eurasian perennialoregano - aromatic Eurasian perennial    
marjoram, oregano - pungent leaves used as seasoning with meats and fowl and in stews and soups and omelets
genus Origanum - a genus of aromatic mints of the family Labiatae
origanum - any of various fragrant aromatic herbs of the genus Origanum used as seasonings
2.oregano - pungent leaves used as seasoning with meats and fowl and in stews and soups and omeletsoregano - pungent leaves used as seasoning with meats and fowl and in stews and soups and omelets
herb - aromatic potherb used in cookery for its savory qualities
Translations
oregáno
oreganoalmindelig merian
oregano
origano
オレガノ
오레가노
bergmyntekungoregano
oreganovildmejramkungsmynta
ต้นออริกาโนเป็นสมุนไพรใช้ทำอาหาร
cây gia vị oregano thuộc họ bạc hà

oregano

[ˌɒrɪˈgɑːnəʊ] (US) [əˈregənəʊ] Norégano m

oregano

[ˌɒrɪˈgɑːnəʊ] norigan m

oregano

nOrigano m, → Oregano m

oregano

[ˌɒrɪˈgɑːnəʊ] norigano

oregano

مَرْدَقُوش oregáno oregano Origano ρίγανη orégano oregano origan origano origano オレガノ 오레가노 oregano oregano oregano orégano, oregãos майоран oregano ต้นออริกาโนเป็นสมุนไพรใช้ทำอาหาร mercanköşk cây gia vị oregano thuộc họ bạc hà 牛至
References in periodicals archive ?
5 hours Preparation time: 10 mins INGREDIENTS Kerrygold Block Butter for frying 750g (1lb, 10oz) stewing beef cut into chunks 1 heaped tbsp flour 8 shallots, peeled 400g (12oz) baby carrots, scrubbed clean 2 leeks, cut into large chunks and washed 2 cloves garlic, crushed 100g (4oz) pancetta or streaky bacon, cut into strips 1 glass of red wine 425ml (1pint) beef stock 2 bay leaves 2 oregano sprigs, leaves stripped or 2 tsp dried oregano 700g (1lb) floury potatoes, sliced 25g (1oz) butter 50g (2oz) grated parmesan METHOD BEEF STEW 1 Pre-heat oven to 160degC, gas mark 3.
1 tin chopped tomatoes, drained 4 small pizza bases 8 ham slices, chopped 1 tsp oregano 4 eggs 4oz grated cheese 1 Heat the oven to 220C/Fan 200C/Gas Mark 7.
Gently add the feta and olives, then the olive oil and oregano, and serve.
SERVES 4 AS A MAIN COURSE OR MORE AS PART OF A BUFFET Ingredients: | 1/2 red onion | 45ml red wine vinegar | Pinch mustard powder | 135ml extra virgin olive oil | 12 small tomatoes, quartered | 1/2tsp caster sugar | 1 cucumber, seeds removed and diced | 25 kalamata olives, pitted | 1tbsp capers | 1tsp ouzo | 1tsp fresh oregano leaves | 1tsp fresh chopped parsley | Generous pinch of dried oregano | 150g feta, crumbled | 300g mixed cooked seafood such as mussels, squid, prawns, clams, langoustines, scallops, crab etc | 300g orzo pasta cooked as per packet instructions and cooled in cold water | Salt and pepper Method: For the dressing, whisk together the vinegar, olive oil, mustard, sugar and ouzo and season with salt and pepper.
FOR THE HUMMUS: 200g asparagus 400g tinned chickpeas, rinsed and drained 1 teaspoon ground cumin 4 cloves garlic, minced 2 tablespoons tahini paste juice and zest of 1 lemon A little fresh oregano or marjoram 4 tablespoons extra-virgin olive 4 tablespoons cold water Maldon salt and freshly-ground black pepper the pita bread: 560g strong white bread flour 1 tsp dried yeast 300ml lukewarm water Pinch of Maldon salt 3 tsp olive oil 1 tsp honey EXTRAS: Sumac powder Oregano leaves 200g Feta cheese METHOD: First, make the pita breads; mix the dried yeast into the warm water and set to one side in order for the bubbling to commence.
100ml fat-free French dressing 2 tbsp fresh oregano, roughly chopped or 1 tsp dried 2 garlic cloves, peeled and crushed Juice of 1 lemon 1/2 tsp garlic salt 1 tsp freshly ground black pepper 300g dried short-shaped pasta 200g baby leaf spinach 1 red onion, peeled, halved and very thinly sliced 200g cherry tomatoes, halved and quartered 25g Parmesan or Pecorino cheese, shaved 1 Whisk together the French dressing, oregano, garlic, lemon juice, garlic salt and pepper in a wide salad bowl.
In order to improve the stability of meat-derived product, oregano must be considered an important candidate with well-known biological and antioxidant effects.
Oregano restaurant was originally founded on the conviction that people all over the world experience the flavorsome recipes of Liguria - the culinary capital of Italy.
Contract notice: Physical security and technical buildings in warsaw wam oregano.
Phenols from oregano and wild thyme extracts were obtained by using pressurized liquid extraction (PLE).
INGREDIENTS: 400g dried pappardelle 1tbsp olive oil 400g cooking chorizo, sliced into 5mm discs 250g vine-ripened tomatoes, diced 1tsp dried chilli flakes 2tbsp dried oregano 2 garlic cloves, finely chopped 20 fresh marinated anchovy fillets, drained Salt and pepper 200g pitted black olives, halved 4tbsp chopped parsley Juice of 1/2 a lemon Extra virgin olive oil, for drizzling METHOD: Bring a large pan of salted water to the boil.
INGREDIENTS (serves 2) 2 Newburn Bakehouse white wraps 1 x 400g tin chickpeas in water, rinsed and drained 8 sunblush tomatoes in oil 1tbs oil from tomatoes 1 tbsp fresh flat-leaf parsley, chopped 1/2 red onion, finely sliced Freshly ground black pepper 1 pack of halloumi cheese, sliced Pinch of dried oregano Handful of fresh baby spinach leaves, roughly chopped A few fresh mint leaves, chopped METHOD 1.