ingredient
Oregãos
By Maria SantosAlentejo
Wild oregano, a quintessential herb of Alentejo cuisine used generously in soups, meats, and salads.
Oregãos thrive in the dry, sun-baked hills of southern Portugal, where they develop an intense, pungent flavour far more potent than cultivated counterparts. They are harvested in summer and dried in bunches for year-round use.
In the kitchen, oregãos are essential to Alentejo dishes like açordas, migas, and grilled meats. Along with coriander and pennyroyal, oregano forms the aromatic trinity of southern Portuguese cooking.
