I was reading this thread with great envy. If only I was knee deep in basil! That I could use. Nope, the basil didn’t grow too well this year, but the oregano sure did. I planted it last year in a small area and apparently it spread (it’s a perenniel, who knew?). I have a ton of it and don’t know what to do with it.
What are good uses for lots of fresh oregano? I know I could make pizza with it, but there’s only so much oregano one pizza can take. I’d love some recipe ideas. I’m a vegetarian, my husband is not, but seafood is right out since neither of us eats it.
I’m thinking I’m going to have to dry some. Anyone know a good technique for that?
I hate hanging herbs to dry, it makes such a mess. I prefer a dehydrator, or failing that, simply laying them out on some paper towels or brown grocery bags. Turn them once a day to ensure even drying. Oregano dries pretty quickly. If it’s very humid, set a fan blowing over (not on! That would be messy!) the laid out herb.
You can actually use it to make pesto, just like basil. I used to have a recipe, which I’ve lost, but it was basically oregano, olive oil, a few green onions, garlic, parmesan cheese and a bit of lemon juice, to taste. I always used it for fish, but it would probably be good on chicken or pasta, too.
Question for this thread: is there really anything you can do with fresh, green oregano? I’ve grown it before and when fresh and green, it doesn’t taste like much other than green. Once dry, it gets more oregano flavor.
Is that just my taste buds, or do you essentially have to dry it first?
No, it’s not just you. I don’t like using fresh oregano, either. I’ll use it if it’s all that I have, but it’s flavor isn’t just weaker than dried (as in, you have to use more of it) like most fresh herbs, it’s positively different.
When I have extra fresh oregano, I freeze it. It doesn’t stay beautiful, but it’s still fine to use. I bet it would be good in ratatouille, which also freezes OK.
Do you just pick it then chuck it in a freezer bag and freeze, or does more have to be done to it?
I’m afraid to try the oregano pesto. Oregano has such a strong flavor, a little goes a long way. That’s why I’m chagrinned by the amount I have. I could feed an Italian family of 25 with what I’ve got.
Also, to me, it doesn’t really smell like pot. The sage, OTOH…
Never made it, but I’d suggest using it more like a strong condiment, like a chutney or something. It’s not something I’d mix into a big bowl of pasta, but a dab might be good on a chicken breast or something.
Oops, I think you might be vegetarian. Make that "a dab on a beefsteak mushroom or something.
Try cutting it with parsley. I used to make a sage-parsley pesto with walnuts that would have been overwhelmingly inedible if you didn’t cut the sage with parsley.
I love fresh oregano. When I have too much, I chop it up in the food processor, put it in a jar, pour in olive oil so that it covers all the chopped oregano, put the lid on, and stick it in the fridge.
