OREGANO: 2005 HERB OF THE YEAR

Oregano-2005 Herb of the Year by Pat Crocker

Publisher: Riversong Studios Ltd.
536 Mill Street
Neustadt, ON, Canada N0G 2M0
(519) 799-5498
ISBN: 0-9736913-0-1
Retail: $10 USA, $12 Canada
Pages: 68, indexed
Contributors: Susan Belsinger, Conrad Richter
To order: contact Pat Crocker

Cheers to Pat Crocker for writing a book dedicated to Origanum, the genus to which the spicy Mediterranean herb oregano and its close relative, fragrant marjoram belong. "Oregano is Herb of the Year in 2005, and I wanted to start a series of herb handbooks that really delve into growing and using individual herbs. Whenever I am asked to write a cookbook, I can only devote a page to each herb. I am always left with the feeling that there is just so much more that I want to say. With my new series of books, I have almost one hundred times as much space to really explore and report on the nuances of each herb.", explains Pat Crocker, the woman who coined the term, 'Culinary Herbalist'.

For Pat, Oregano was a natural choice to start her new series of herb books, not only because of its elevated status this coming year, but because it is a truly essential herb in both the medicine cabinet and the kitchen. Of oregano, she says, "I picture oregano as a masculine, almost savage herb, standing ground on a steep hillside, fighting cypress trees and wild goats to claim a spot in the sun. When I cook with oregano, I know I am adding a tenacious herb with bite and spice, one worthy of hearty sauces and outdoor grills, one that can measure up to piquant olives, hot peppers and hearty beans."

Of course, a book on Origanum is naturally going to include information and recipes on marjoram. Here Pat has definite thoughts also, "...feminine marjoram is pliant and adaptable, a proper descendant of the graceful nymph Menthe, unwitting founder of the mint family, to which Origanum belongs. Marjoram is an amiable herb, sympathetically relinquishing her fragrant, bitter-sweet oils. With undertones of pine and balsam, marjoram gives character to eggs, bland cheeses, pasta, and biscuits. But for all her daintiness, marjoram is surprisingly wily, keeping her aroma in all but the strongest of dishes."

Oregano is a handbook herb enthusiasts will be able to put to use— both in the garden and the kitchen. It gives growing information, details 19 varieties, outlines medicinal qualities, history, magic, and myth. With tips from experts Conrad Richter (president Richter's Herbs), and Susan Belsinger (author, writer, herb specialist), the topic is widely explored. Over half of the book is devoted to cooking and using Origanum in fresh, fast, user-friendly recipes. Try 'Linguine with Caramelized Onions, Leeks and Oregano', or 'Herb-Wrapped Grilled Salmon', found among the following recipe categories in Oregano: Starters and Small Meals, Fish, Fowl, Meat, Sauces, Salsas, Stuffings, Sweet Dishes, Teas and Tonics.

Pat's colour photographs grace the cover of Oregano, and are used in black and white on the inside. "How lucky I am, that I can wander alone in some of the most beautiful gardens in the world, and then play in the kitchen with some of the best tasting plants in the world and oregano is one of those plants.", she adds.

Oregano-2005 Herb of the Year, by Pat Crocker, is available directly from the publisher at:

Herb Units or groups wishing to purchase the book in quantity for resale may do so, and will receive a quantity discount.

"As for how I created the term 'Culinary Herbalist' to describe what I do," Pat explains, "I really didn't know what to call myself. I am a Home Economist by training, so that explains where my interest in food comes from, but once I began to learn about and then write and speak about herbs in particular, people just naturally wanted to call me a 'herbalist'.To me, an 'herbalist' is someone who has studied the medicinal effects of herbs on the body and can recommend or prescribe herbs to alleviate ailments. I don't do that. True, I research the medicinal qualities of herbs, but my primary interest is to focus on using herbs in cooking for better health."