My oregano harvest this year was huge! I love growing oregano!
It’s a hearty herb that doesn’t need much water and can be used dried or fresh. In most Mediterranean cooking they will only use dried oregano. How handy particularly when out of season! Harvest when it comes into flower. Cut quite near to the ground, in time it will grow back and give you years of goodness. I usually pop it into bunches and hang inside to dry out. It usually takes a week or so, although I leave it for longer as I love the look of it. I always hang near a window, pride of place in my kitchen so I can bask in its glory!
When it’s completely dry I pull all the little leaves and flowers off the stalk (and pop the stalk in the compost), then crush up all the leaves and flowers in my hands and put into an air tight jar! Ohhh, it looks so pretty!
Oregano is so easy to divide into separate plants. Just dig up and divide, making sure each piece has a root on it, and then plant into desired position. I plant oregano everywhere as I love its green mass and the fact I can then use it and harvest when I want to, knowing it will come back in full bloom! Here’s a great oregano potato chip recipe.
Oregano Hot Potato Chips
Potato
Oil
Salt
Pepper
Oregano
Cut – Potato long ways into chips
Heat – Oil in pot, when oil is hot
Place – Potatoes into oil (the oil should bubble and fizz)
Cook – Until potatoes are lighter/translucent-ish in color and cooking – but not browned
Take – Potatoes out of oil and place onto paper towel, allow to sit for a little bit
Re-heat – Oil and place potatoes back into oil til golden brown
Take out – Potatoes onto some kitchen paper and mix with salt, pepper and dried oregano.
Delicious!