Harvesting Oregano

Harvesting herbs has begun at Sage Hill! I harvested one of my organically grown Greek oregano plants that was getting ready to bloom. For best flavor results, oregano tastes better right before it produces flowers. I cut the whole stem close to the ground right above a leaf joint so it will grow, and I will get another cutting in the fall.

After the first year, one plant produces a lot of stems loaded with a lot of tiny green leaves. I remove the leaves from the stems to dry in a cool dry place for several days until the leaves are completely dry.

Oregano is used in cooking and here is a list of how to incorporate it into your favorite dishes.

Oregano

fresh or dried

• Vegetables: bell pepper, carrot, escarole, eggplant, fennel, mushroom, onion, potato, spinach, squash, tomato, and zucchini
• Seafood: tuna, anchovy, clams, crab, halibut, lobster, mackerel, mussels, octopus, red snapper, salmon, scallops, sea bass, shrimp, and sword fish
• Meat and Poultry: bacon, beef, chicken, duck, hamburger, lamb, pork, sausage, and veal
• Soups and Sauces: black bean, hearty vegetable, minestrone, pea, tomato, tortilla soup, and white bean
• Dairy: cheese, cottage cheese, cream cheese, nacho cheese, sour cream, quiche, and yogurt
• Legumes and Grains: beans, couscous, lentils, pasta, and rice
• Fruit and Dessert: apple, apricot, avocado, grapefruit, lemon, mango, pear, pineapple

I offer my dried Oregano leaves in my Etsy shop. They are fresh dried and very robust in flavor ready for your kitchen. Right before shipping, I grind the leaves for you, so they are ready for sprinkling when you open the bag. Store in a glass jar when you receive your herb.