On Sat, 21 Mar 2009 11:44:04 -0600, Omelet wrote:
>
> Generally tho', I just use cans of tomato paste and start with onions in
> the pan with olive oil until they begin to get clear, add pressed garlic
> and fresh or dried "italian" herbs (basil, thyme, marjoram, mexican
> oregano, black pepper and some dried lemon peel) and go from there. I
> may also brown some italian sausage all crushed up with the onions as
> the base.
>
> I prefer mexican oregano to the other types as it tends to be milder and
> less "soapy". Plus I have a rather large bush of it out in the herb
> garden. :-) Lovely plant! It was in a 4" pot about 7 or 8 years ago
> and is now 3 feet tall. Blooms lovely little lavender colored blooms
> all summer so makes a nice landscaping plant too.
>
> The blooms are just as fragrant as the leaves so are useful for cooking.

i've been wondering about the use of mexican oregano where 'regular' is
called for. right now, i have neither, but i make chili (where some
recipes call for it) more often than anything italian.

any comments?

your pal,
blake