Oregano, Italian

Perennial

Italian oregano is one of the quintessential herbs for sauce and soup making. Having larger leaves than Greek oregano, it dries down easily but leaves retain a large surface area. Italian oregano also stays sweet and hearty through prolonged cooking periods.

• Harvest as needed and to keep plants most productive and bushy.
• Harvest in the morning when plants are dry. Harvest before flower buds form.
• Cut leaves on a sunny morning. Tie stems together and hang in a dry place away from the sun. OR spread on a cheesecloth or a window screen in a dry, shady location. Or dry herbs in the oven for 2-3 hours on a cookie sheet at the lowest heat, leaving the oven door open. OR use a dehydrator following the manufacturer’s instructions.
• When thoroughly dry, pulverize and store in a tightly sealed glass jar in a dry, dark location, such as a cupboard. 
• Oregano may also be frozen either in zip lock bags or finely chopped in water or olive oil in ice cube trays.