Oregano is one of the most popular spices. Here you can read what you need to know about harvesting and storing the Mediterranean spice.
Harvest oregano properly
During summer time can oregano (Origanum vulgare) can be harvested continuously from May. There is also the option of picking the leaves off individually. However, it is easier to cut off the shoots as a whole about 10 cm above the surface of the earth. This more radical method can be done at any time, as the oregano is very vigorous and always sprouts again. However, be aware that if the pruning is done in the year just before flowering, flowering may fail. Both harvesting methods encourage the plant to branch. When harvesting oregano, the “when?” Is more important than the “how”. In order to achieve the best possible yield of flavoring substances, it should be harvested in summer shortly before flowering. The content of essential oils is also higher if harvesting is carried out in the morning on rain-free days.
Store oregano properly
In addition to freshly harvested processing, there are three options for extending the usability of oregano:
- Drying: As is usual with many herbs, the oregano shoots are hung upside down. In this way, they can be air-dried without any loss of aroma. Then rub the leaves from the stems. If the stripped oregano is stored in the absence of air, the spice can be used very well for more than a year.
- Freezing: Packed in ice cube trays or freezer bags, the freshly harvested oregano leaves can be frozen in good portions and removed again as required.
- Pickling: Oregano can also be pickled in oil. The essential oils of the spice then pass into the cooking oil. The spicy oil is very suitable for frying, marinating or for preparing salad dressing. However, the parts of the plant should be completely immersed in the oil and not have any contact with air, so that mold is prevented.
Do you actually know that Difference between oregano and marjoram? In this article, you can read how to tell the difference between the two herbs.
