The name oregano comes from the Greek and means: joy of the mountains. In Germany, it was also called Wolgemut in the past, because it is said to help drive away melancholy. It is also said to relieve ringing in the ears and coughs, and for the Romans it was an effective means of driving ants away from fruit trees. The bushy herb with the delicate purple flowers grows wild in dry meadows and on embankments throughout Europe, as far north as Scandinavia.

Particularly spicy and tasty, oregano thrives in Italy.

There it is just as extraordinarily popular, says Roberto Carturan, owner and chef of the Ristorante “Alfredo” in Cologne.

Cut the stale white bread into slices and soak in ice-cold water.

Cut the beef fillet into narrow slices at the beginning, then into strips and dice. Chop it with a sharp kitchen knife until it has the desired consistency. Pluck the oregano leaves from the stem and cut into tender strips. Wash the lemon well with hot water and pat dry. Using a sharp kitchen knife (or a zester), thinly peel and finely chop the zest from half the fruit. Mix the beef tartare with the oregano, lemon zest and olive oil and season well with salt and freshly ground pepper.

For the panzanella, the Tuscan bread salad, which by the way can also enrich a barbecue culinary evening, cut the celery and the peeled carrot into slices. Peel the tomatoes,

Carne Cruda with Oregano and a Panzanella

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