Cuban Oregano leaves - Queen of Herbs, Broadleaf Thyme, Mexican Thyme, Spanish Thyme, Indian Borage, French Oregano

5 Cuban Oregano Leaves Fresh From South Florida 

Other common names: Broadleaf Thyme, Mexican Thyme, Spanish Thyme, Indian borage
"Queen of Herbs" "Three-in-one Herb" "Mother of Herbs"

We are a Certified Licensed Nursery in South Florida
~Our Specialty is Cuban Oregano~

According to "The Herbalist in the Kitchen"...

 

Culinary Uses
 
The fresh leaves are used to season fish and cabrito (young goat) in the islands. They are sometimes chopped in chile pastes (something like Jerk Seasoning, but without the strong Onion and Ginger presence). The leaves are the primary seasoning in the Cuban black bean soup, Frijoles Negros. A kind of salsa, made by mincing the leaves together with various unripe fruits, is served as an accompaniment to rice.

In Java and Malaysia, it is used in curries -- especially with goat or strong-smelling fish.
The leaves are sometimes used to flavor beers and wines in India. They have been brewed as herbal tea, and been cooked as potherbs.



Roots and young plants (Coleus amboinicus) eaten in South America. The fragrant leaves are eaten as potherbs in India

The roots of Coleus barbatus are pickled in India.

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