Dominican oregano is a distinct and flavorful herb, highly valued in Caribbean cuisine. While sharing a common name with other oregano varieties, it originates from a different botanical family. This herb is a staple in many traditional dishes, contributing a unique depth of flavor.
What Makes Dominican Oregano Unique
Dominican oregano, scientifically known as Plectranthus amboinicus, is a member of the Lamiaceae or mint family, distinct from “true oregano” (Origanum genus). It is also known by many other common names, including broadleaf thyme, Cuban oregano, Mexican mint, Spanish thyme, and Indian borage. This herb features thick, succulent, fuzzy leaves that are broadly ovate and can have a frosted appearance due to numerous glandular hairs.
The flavor profile of Dominican oregano is robust, earthy, and pungent, often described as having citrusy notes and less peppery than Mediterranean oregano. Its strong aroma is often compared to a blend of oregano, thyme, and sometimes even sage.
Culinary Uses of Dominican Oregano
Dominican oregano plays a significant role as a foundational herb in Dominican and broader Caribbean cooking. Its potent flavor holds up well to extended cooking times, making it a frequent addition to slow-cooked dishes. This herb is traditionally incorporated into marinades for various meats, including chicken, pork, and beef, imparting a deep, aromatic essence.
The herb is also commonly found in stews, soups, and bean dishes, contributing to the rich, savory base that defines many regional recipes. It can be used fresh by chopping the leaves and adding them to dishes, blended into sauces, used as a garnish for hearty vegetables, or even steeped to make a flavorful tea. A little goes a long way, and it pairs exceptionally well with dark meats.
How to Grow Dominican Oregano
Dominican oregano thrives in warm climates, typically as a tender perennial in USDA Zones 9a to 11. In cooler regions, it can be grown as an annual or overwintered indoors. It prefers a location with full sun to partial shade, ideally receiving about 4-6 hours of morning sunlight. Direct, intense afternoon sun in hot climates can sometimes scorch its leaves.
Well-draining soil is important for this plant, as it is susceptible to root rot if the soil remains too wet. A sandy soil mix is recommended. Water the plant using the “soak and dry” method, allowing the soil to dry out completely between waterings. While it enjoys warmth, temperatures below 50°F (10°C) can stress the plant, and it will not survive frost. Propagation is easily achieved through stem cuttings, which can be rooted in water or directly in well-draining soil.
Harvesting and Storing Dominican Oregano
Regular harvesting of Dominican oregano encourages bushier growth and provides a continuous supply of flavorful leaves. Pinch off stems and leaves as needed, ideally before the plant flowers for optimal flavor. Harvesting from the top of the plant or by pruning stems helps maintain its shape and vigor.
For short-term storage, fresh leaves can be refrigerated. To preserve the herb for longer periods, drying is a common method, although the high oil content of the leaves can make this challenging. Air drying in a well-ventilated area or using a dehydrator at low temperatures (around 120-160°F or 50-70°C) can be effective. Freezing is another option; chopped leaves can be placed in ice cube trays with water or oil, then frozen and transferred to freezer bags.