In article >,
blake murphy > wrote:

> 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

Well, it IS a bit milder.

Personally, I prefer it...
It has less of a "soapy" fragrance and flavor.
It's a bit sweeter imho.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.