Oregano leaves are an essential spice in most kitchens, prized for their strong flavour. You can use oregano either fresh or dry, but the dried leaves have stronger potency. Oregano's potency makes using too much of the herb in any dish particularly problematic. It has a slightly bitter taste with warm undertones that will overpower almost any food if used in excess. Before throwing your meal in the garbage, you can counter excess oregano with the addition of a mild spice to neutralise its flavour.
Measure an amount of parsley approximately three times the amount of oregano you added to the dish. Place the parsley into a tea-infuser ball.
Place the tea-infuser ball into the sauce of the dish. Simmer the dish over medium heat for 20 minutes, stirring occasionally with a wooden spoon.
Remove the tea-infuser ball from the sauce and open it. Squeeze the liquid out of the parsley, into the sauce, between your thumb and forefinger.
Stir the sauce and sample it. If the flavour of oregano is not balanced out, repeat the process with fresh parsley.
Preheat an oven to 121 degrees Celsius.
Measure an amount of parsley equal to the amount of oregano you added to the dish. Place it into a mortar and pestle, and grind it into a fine powder.
Sprinkle the parsley powder evenly over the dish, and toss to coat if necessary.
Bake the dish in the oven for 15 minutes. This allows the flavour of the parsley to blend with the dish.
Remove the dish from the oven and sample it. Repeat the process if the taste of oregano still is overpowering.
No matter what kind of dish without sauce you are working with, it needs to be warmed in the oven. Place the food into a baking dish before seasoning it and putting it into the oven.
Tips and warnings
- No matter what kind of dish without sauce you are working with, it needs to be warmed in the oven. Place the food into a baking dish before seasoning it and putting it into the oven.
Things you need
- Dried parsley
- Tea-infuser ball (optional)
- Wooden spoon
- Mortar and pestle