"Jack Schidt®" > wrote in message
. com...
>
> "Foxy Lady" > wrote in message
> ...
> >
> > Oregano (small leaf) is certainly a mainstay in PR cuisine, but it's
used
> > with a light hand, not an overpowering, very obvious one. You'll find it
> in
> > every adobo seasoning mix (Bohio, Goya, etc.) and in most recipes for
> stews,
> > soups, beans, rice dishes and seasonings for meats/poultry.
> >
> > There is also a different kind of oregano we use to make our sofrito and
> to
> > refresh seasonings in stews/soups. It's called "oregano brujo" and it's
a
> > large, broad, fleshy leaf that is similar to Cuban Oregano except that
it
> > doesn't have a creamy whitish border... it's more like the Jamaican
> variety
> > (all green). This oregano brujo (wild oregano in English) grows just
like
> > its name - wild! You don't need to cultivate it, water it, do anything
to
> it
> > because it's a survivor.
> >
> > http://plantsdatabase.com/showpicture/18144/
> >
> > Regards,
> >
> > Sandra
> >
> >
>
> How does it compare, flavor-wise to the greek oregano, that's most common?
> Is it a bit more 'bitter', like mexican oregano is? Obviously I don't
have
> any around here, or I'd just do the natural thang and taste it.
>
> Jack Weed
>

Not bitter at all. It's more aromatic than any other oregano I've ever
experienced and the flavor is smooth and luscious.

You can buy it here (I just found this site and plan to order a couple of
them):

http://rosesandherbs.com/Merchant2/m...ct_C ode=1029

They also sell culantro (recao):

http://rosesandherbs.com/Merchant2/m...ct_C ode=1017

I'll be in PR for New Year's and plan to bring back LOTS of goodies. If you
want some ajicito seeds just e-mail me and I'll send them to you.

Sandra