Oregano

Oregano known for its flavorful dried leaves and beautiful flower tops, the flowers are small and borne in clusters and they range in color from white to pink or pale purple. Native to the hills of two Mediterranean countries as well as Western Asia. The leaves are used both fresh and dried to flavor many cooked foods including tomatoes, sauces, salad dressings and marinades for meat. Its flavor is pungent, spicy and even sometimes bitter.

Oregano instantly improves any savory creation, flavoring dishes ranging from traditional Mexican pozole to zesty chimichurri. It has a subtle balance between sweet and spicy, the flavoring is bold and earthy. Best chopped or crush the herbs by hand in order to release the flavorful essential oils within them.

Dried Oregano is used more often during the cooking process whereas fresh is generally used as a garnish. Pizza and pasta sauce is when dried oregano thrives. Add fresh oregano to hearty vegetables like eggplant, zucchini and cauliflower

Oregano is easy to grow and sprouts within 7-14 days. You can harvest it in 5-12 weeks and grows best at temperatures of 17°-30°.

In order to gain the best flavor from the herb, begin harvesting just as flower bud’s form. Use kitchen scissors or garden shears to remove stems from the plant. To harvest longer stems, cut just above the leaf node.