Tuscan food is known for its simple style yet complex flavours coming from a blend of regional herbs that have been used for cooking and healing since Roman times. An easy to grow hardy perennial with attractive flowers that is an essential herb for any kitchen.
Taste of Tuscany herbs should be blended together in ratios as required for each dish. They all blend well with some basics of the modern and old kitchen like onions, tomatoes and garlic. The flavours are strong so best used with heavy or game style meats.
An easy to use herb that has a warm peppery flavour that partners well with all meats and most vegetables. Oregano works very well with cooked and raw tomato, cheese and fresh bread. Can be added early in the cooking or late for a more subtle flavour. Young leaves taste best. About 20 seconds. Serve with salt and finely chopped Coriander.
It is a dry tolerant herb that will suppress weeds and likes full sun and a well-drained soil. Prune back in late summer to keep compact, tidy and growing well.
Harvest often and give regular applications of Seasol and PowerFeed to keep the plant healthy and producing well.
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