A hard to find oregano that shouldn’t miss from any well-sourced pantry. This variety (Oregano Onites) prospers in low altitudes and near the sea, mainly across the islands of the Aegean. Only a handful of farmers cultivate it nowadays. The reason why such a remarkable herb is so little known remains a mystery!
Sourcing: Our supply comes from a small, organic producer, who has found the perfect place for his oregano farm on the fertile slopes of a Northern Aegean Island. The Onites varietal has been growing in the area for decades, and we believe that natural selection is the reason why his produce tastes so special. Harvested by hand, dried naturally and sorted in house here at Daphnis and Chloe.
How to use: With your fingers, crumble the leaves and flowers in little pieces. You’ll need 4-5 buds per portion. Sprinkle on salads, dressings, and pizza. The islanders typically use it for marinating lamb or chicken roasts. Tingling, herbaceous and refreshing, it’s one of the best finishing oreganos out there.
Whole leaves and flowers, 9g/0.32oz