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 correctly
During summer time can oregano (Origanum vulgare) can be harvested continuously from May. It is possible to pick off the leaves individually in minute work. However, it is easier to cut off the shoots as a whole about 10 cm above the ground. This more radical method can be done at any time, since the oregano is very vigorous and always sprout again. However, it should be noted that flowering may not occur if pruning occurs in the year just before flowering. Both harvesting methods encourage branching of the plant. When it comes to harvesting oregano, the “when?” is more important than the “how?”. In order to achieve an optimal yield of flavor-forming aromatic substances, it should be harvested in summer just before flowering begins. Likewise, the essential oil content is higher when harvested in the morning hours on rain-free days.
Store oregano correctly
In addition to processing freshly harvested, there are three ways to extend the usability of oregano:
- Drying: As is usual with many herbs, the sprouts of oregano are hung upside down. They can be air-dried without any loss of aroma. The leaves are then plucked from the stems. If the rubbed oregano is stored in the absence of air, the spice can be used for more than a year.
- Freezing: Packed in ice cube trays or freezer bags, the freshly harvested oregano leaves can be frozen in large portions and removed as needed.
- Pickling: Oregano can also be pickled in oil. The essential oils of the spice then go into the cooking oil. The aromatic oil is very suitable for frying, marinating or for preparing salad dressing. However, the plant parts should be completely submerged in the oil and not in contact with air to prevent mold.
Do you actually know him? Difference between oregano and marjoram? In this article you can read how to tell the two herbs apart.
