Oregano like all spices can be dried. It’s also best to separate the parts for different uses. One is dried leaves the other is the buds. The buds are for soups and leaves for seasonings, especially spaghetti and homemade pizzas.
THE PIZZA SPICE!
Often referred to as the “pizza spice” or a Greek herb. In Greek, the word “oregano” means “joy of the mountain.”
A FEW USES:
* Also you can add a small amount of oregano along with basil and other herbs to steamed seafood dishes, such as mussels and clams.
* Create an appetizer by covering crostini, or toasted bread, with a thin layer of provolone cheese. Sprinkle fresh, diced oregano leaves on top of the cheese and place in the grill or broiler for 5 minutes. Serve immediately
* Add oregano after you sautee or cook broccoli, zucchini, onion, eggplant or cauliflower. You may also want to add it earlier in stewed dishes with these strong-flavored vegetables. Both the vegetable and the herb pair well with olive oil.
* Substitute oregano for marjoram or thyme if you lack those ingredients. Marjoram is a type of oregano and thyme has a similar flavor, so they can be used to almost the same culinary effect.
* Make a marinade or sauce with other ingredients that pair well with oregano. These include olive oil, vinegar, garlic, basil, onion, parsley, and thyme. They make an excellent marinade for lamb, beef or chicken.
* Add 1/2 tsp. (0.25 g) of dried oregano or 1/2 tsp. (0.3 g) of fresh oregano to a vinaigrette to create an Italian or Greek-style vinaigrette. Serve it on a bed of fresh greens with tomatoes, cucumbers, Kalamata olives, and feta cheese.
NOTE: Use oregano in pizza and pasta sauces. Oregano pairs very well with tomatoes and other Mediterranean herbs, such as basil. Add the oregano toward the end of the cooking process to help maximize its natural flavor.
So start growing some plants and dry them in a solar dryer. A small one is good for herbs.
If you have any comments please post them below.
Ken
