Recently we received a request from a friend. Did we have any “Syrian oregano”. It didn’t sound like anything we were growing, so we requested back could they supply the scientific name (if they were able to provide it). They readily replied Origanum syriacum, also known as Marjorana syriaca – which turns out we are growing it! Why all this name confusion?
Plants have both common and scientific names. Scientific names are supposed to reduce the confusion around common names – as depending on what region or area you are in, different common names are known and used. The Syrian oregano is a perfect example! What our friend called Syrian oregano, we knew and were growing as Za’atar marjoram. She noted that her family calls it green za’atar. It is also called Lebanese oregano or bible hyssop. So many common names for one plant! So you can see how easy it can be to get confused when talking about herbs.
Additional confusion could be had around this plant’s common name including za’atar – which can be either an individual herb plant or a blend. Most commonly, it is known as a blend of herbs and spices common in the Middle East. It includes: sumac (tangy and acidic); oregano, thyme, and marjoram (all earthy & herby); sesame seeds (nutty and rich) along with salt. It is a bit of a sour spice and herb blend that is typically used on appetizers, but can be a tasty addition to rice, fish, or roasted eggplant for a unique culinary adventure right at your own dinner table. Our friend inquiring about the Syrian oregano is of Middle Eastern heritage and frequently shares tasty family recipes on social media from her growing up years.
So next time you share about a favorite herb – consider a bit about the name and where it came from. We love learning about new to us herbs and spices from around the world and hope you do too!
So next time you share about a favorite herb – consider a bit about the name and where it came from. We love learning about new to us herbs and spices from around the world and hope you do too!
Za’atar Spice Recipe
From: Sylvia Fountaine | Feasting at Home Blog
Prep Time: 5 mins Yield: ½ Cup
1 tablespoon dried thyme - crushed (or substitute oregano)
1 tablespoon cumin (see instructions about whole or ground)
1 tablespoon coriander
1 tablespoon toasted sesame seeds
1 tablespoon sumac
½ teaspoon kosher salt
¼ teaspoon or more Aleppo chili flakes- optional
Mix all the ingredients together in a small bowl. Store in an airtight container. For additional flavor, toast whole seeds (cumin seeds and coriander seeds) until fragrant, then grind. This will make a very most flavorful zaatar. If you don’t have whole seeds, feel free to use ground spices, but reduce by half.
There are many variations of Zaatar. This was Sylvia’s dad’s recipe- who was Egyptian. Other regions have different versions. There is not one “right” way. It varies from area to area, and even household to household.
From: Sylvia Fountaine | Feasting at Home Blog
Prep Time: 5 mins Yield: ½ Cup
1 tablespoon dried thyme - crushed (or substitute oregano)
1 tablespoon cumin (see instructions about whole or ground)
1 tablespoon coriander
1 tablespoon toasted sesame seeds
1 tablespoon sumac
½ teaspoon kosher salt
¼ teaspoon or more Aleppo chili flakes- optional
Mix all the ingredients together in a small bowl. Store in an airtight container. For additional flavor, toast whole seeds (cumin seeds and coriander seeds) until fragrant, then grind. This will make a very most flavorful zaatar. If you don’t have whole seeds, feel free to use ground spices, but reduce by half.
There are many variations of Zaatar. This was Sylvia’s dad’s recipe- who was Egyptian. Other regions have different versions. There is not one “right” way. It varies from area to area, and even household to household.