Wednesday, May 07, 2014

Dried oregano

File this one under "Who Knew?" I certainly didn't. I've been growing oregano for years, but never really enjoyed it in cooking. No flavor. Then, recently, I read that oregano only really develops its flavor when it's dried. So I researched drying methods and found that it's very easy to do in the oven.

The first of three trays of dried oregano, separated from the stems and ready to go into a jar.

I cut a whole bunch of oregano from my garden, then washed and dried it (in a salad spinner). I spread the fresh herbs on three cookie sheets lined with parchment paper and put them into the oven at 55ºC (about 130ºF) for a few hours. They dried out very nicely without burning. Then I slid them off the stems and put the finished herbs into a jar. It smells great and I can't wait to use it.

7 comments:

  1. used in italian recipes. yum yum!

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  2. Very interesting...
    new to me, too!

    But I've only ever used dried Oregano....
    fresh Marjoram, yes, and that is best when in flower...
    use the flowers as well.

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  3. And... it makes for a brilliant Walt-the-Fourth photo opportunity.

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  4. What Mitchell said :)

    I think you'll really enjoy the flavor and scent of this freshly dried oregano.

    Can't wait to see the new stove!

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  5. News to me, too! Another note to self!

    M in OR

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  6. J'ai découvert le poulet à l'origan quand j'étais "au pair" en Angleterre... La mère de famille était chilienne et elle se servait souvent de cette plante aromatique...

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