Oregano Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: 0
Hispanic & Italian dishes like soups, stews, sauces & shellfish.
In general, herbs should be fresh looking, crisp and brightly-colored.
Avoid herbs that are wilted, have dry brown areas, or are pale or yellow in color. Slimy looking dark spots with small areas of mold indicate old product or poor handling.
Most herbs benefit from being stored with freshly cut stems in a glass of water - either in or out of the refrigerator.
Herbs will not ripen further after harvest.
Oregano is very low in Cholesterol and Sodium. It's also a good source of Vitamin B6, Potassium and Copper, and a great source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Folate, Calcium, Iron, Magnesium and Manganese.
1 tsp, ground
Amount per serving
Shallots
Used in salads, sauces, stews and meat dishes, good-quality shallots are similar to onions - they will be firm, free of blemishes or mold spots and (...)
Read More
Tip/Trivia of the Day Archive
View All
Locally Grown Is Complex
Friday, October 11, 2013