Cuban oregano? Anyone have experience with it?

[GeoCWeyer]

Just read something something about it and wonder if it is something I should grow.

[Jenise]

I just read about it too. Was it Saveur? Three-inch leaves or something? Sounds really interesting.

[Frank Deis]

Not Cuban, but I have a few Mexican cookbooks and they are insistent that you should find Mexican oregano. It finally hit me that every Mexican market in New Brunswick would have the stuff and I loaded up. It is good, a nice strong sweet aroma, and sometimes I have used it in Italian or other non Mex dishes and thought, hmm, shouldn't do that. That is how different it is. I would be a little surprised if Cuban oregano was a whole lot different from Mexican.

My brother in law went through a period of trying to find the mint relative with hairy leaves that the Cubans used in the original Mojito.

I tried hard to come up with leaves or seeds, and read a ton of stuff about that Cuban mint plant but I have now forgotten it all, and never did actually score any of the stuff. People who are serious about their mojitos consider that important FWIW.

We have very few Cubans here. Mexico, Dominican Republic, and Puerto Rico is where our Hispanic population comes from...

[Frank Deis]

I just read about it too. Was it Saveur? Three-inch leaves or something? Sounds really interesting.

Wow, totally different!!!

[Jenise]

Not Cuban, but I have a few Mexican cookbooks and they are insistent that you should find Mexican oregano.

I understand why. I exclusively use Mexican oregano, I guess I grew up with it and therefore the greek doesn't taste right to me. Too minty or something. Only exception is when I'm using fresh out of the garden, I grow two kinds: one I don't have a name for, I just consider it regular Italian oregano. The other is Golden, which has a milder flavor but a bigger, prettier aroma that's just beautiful in salads or sprinkled on a pizza hot out of the oven. Must be a lot of different oreganos around the world: a friend gave me some she grows that has thin, fuzzless, waxy-tough leaves and purple veins running through it. Don't know what kind it is, but I didn't care for it.

[Christina Georgina]

Not had Cuban but there clearly is a difference between Mexican and Greek/Italian. I do not use them interchangably. I keep both on hand