Taste Test

• Unlike some herbs, dried oregano retains its flavor when properly stored in an airtight container. It has a more mellow flavor than fresh oregano, which sometimes overpowers other ingredients. Dried oregano supplies plenty of flavor, without overpowering the dish, if you rub and crush it between your fingers to release the oil before adding it to the other ingredients. Fresh oregano is usually cooked in the food but removed before serving to prevent its aggressive flavor from becoming too strong.

Substitution Solution

• Dried herbs don't have the pungency of fresh, but less goes further because drying condenses the flavorful oils. When substituting dried for fresh in a recipe, use about 1 teaspoon dry oregano for every 3 teaspoons fresh. If you don't have a recipe to follow, use ¼ teaspoon dry oregano for every pound of food or pint of sauce, or ¾ teaspoon of fresh. Adjust the amount to taste.

Make it Pretty

• Fresh oregano makes a suitable garnish for soups and sauces. A single sprig of oregano adds a touch of green while imparting its fragrance to the food. Although you can sprinkle dried oregano on top of a sauce or soup, the dark green flakes won't provide the same visual effect as fresh.

Serving Strengths

• Some foods are best suited to fresh oregano, while others taste better with dried. Dried works best with Italian sauces, in salad dressings or as a meat rub. It's also well-suited to spice blends that include dried basil, rosemary, thyme and marjoram. Use the blend to season sauces, soups, vegetable dishes or on meat. Fresh oregano works best as an infusion. Place it and other fresh, woody herbs, such as rosemary, in a cheesecloth bag and simmer it in the sauce or soup to impart flavor. You can also infuse olive oil with oregano and use it to season food. Fresh oregano stuffed into fish or chicken imparts flavor, but dispose of the oregano after cooking.