Puerto Rican/Cuban Oregano, how do YOU use it?
September 3, 2018 7:57 PM   Subscribe

I have a bunch of plants of Puerto Rican/Cuban oregano( Plectranthus amboinicus ?). I can google, but I am getting vague results, do you use it and would you tell me in detail how exactly.

This plant is known variously as Puerto Rican oregano, Cuban oregano, oregano brujo, and some other names. The pictures on the Wikipedia page for Plectranthus amboinicus don't look like what I have though, but it is the plant in this picture or this picture. It has thick soft succulent-like leaves. It doesn't smell like Mediterranean oregano, to me it has a lovely herby but also sweet fragrance. In Google I am reading pages that say things like it's used to "season meat" or used in beans, but they don't specify exactly how. Do you use this herb, and how exactly do you use it? If I were to want to use it in beans, would I saute it in oil first and then add the beans and water to cook? Or would I wait til the end and then add some? Both? Do I chop it or mince it, or do I put in a sprig? I know some pages say put it in the sofrito, but I usually don't (can't ) use the traditional vegetables you'd use in a Puerto Rican sofrito, and sometimes I'm not using a sofrito at all. I can't necessarily extrapolate from Mediterranean oregano, they are very different plants. I want to specify, I bought this from a local nursery, they called it Puerto Rican oregano on the label fwiw. Thank you!
posted by Rufous-headed Towhee heehee to Food & Drink (3 answers total) 2 users marked this as a favorite
 
If you're not doing a sofrito step, you'd want to mince it and saute it in oil and then add the beans and water. If you are (just not with the usual ingredients), add it then.

You could also stuff sprigs of it into whole game or fish, maybe along with some whole garlic cloves and perhaps some citrus, and roast or grill that way.
posted by halation at 8:48 PM on September 3, 2018


I just mash up the leaves with my fingers as I sprinkle them on top of whatever I'm simmering. The soft leaves break down readily while cooking, unlike standard oregano. Note that they add a bit of peppery heat.
posted by pupsocket at 10:34 AM on September 4, 2018


The reason you’re not getting more specific instructions is because it’s fairly forgiving. I’d give a rough tear and add it to the meat you are simmering. Beans I’d give it a little oil first as halation suggests.
posted by corb at 8:00 AM on September 5, 2018


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