Cuban oregano
쿠반 오레가노
ⓒ
Photo: Eigenmusic · CC BY-SA 3.0 · Original file (Wikimedia Commons)
Its leaves are thick like a succulent and covered in soft fuzz. Rub just one leaf and you get a strong aroma like a mix of oregano, thyme and sage. In Thailand it's called "tiger's ear."
Flavor and aroma
- It has a rich aroma like a mix of oregano, thyme and sage, with a slightly peppery taste.
Fun facts
- It's called oregano, but it's a plant from a different genus. It comes from Africa.
- It's also called "Spanish thyme" and "Mexican mint," and because of its strong smell, the "Vicks plant."
- Its Thai name, hu suea, means "tiger's ear."
- In North America, the name "Cuban oregano" can refer to at least two different plants.
In the kitchen
Cooking
- Use it like regular oregano in meat dishes, stews and sauces.
Regional dishes
- It's used in Caribbean and Southeast Asian cooking. In Indonesia there's a tradition of adding it to a soup eaten after childbirth.
Goes well with
MeatBeansTomatoGarlic
Tips
- The leaves are thick and strong, so chop them finely and use a little at a time.
Season
We're still checking the season. We'll add it once we find a source.
Details
- Korean name
- 쿠반 오레가노
- English names
- Cuban oregano, Spanish thyme, Mexican mint
- Scientific name
- Coleus amboinicus
- Former scientific names
- Plectranthus amboinicus (2019년 큐 왕립식물원 연구진의 재분류로 Coleus 속으로 옮겨짐)
- Family
- Lamiaceae
- Genus
- Coleus
Show sources for this page
References for this herb
- Plants of the World Online(큐 왕립식물원)
- ITIS(미국 통합분류정보시스템)
- PhytoKeys 129(Paton 외, 2019)
- University of Florida IFAS
- Gardening Know How
- Richters
- Thai Food Master
Name and classification
Photo
Eigenmusic · CC BY-SA 3.0 · Original file (Wikimedia Commons)