"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