Making your own spices from perennial herbs like dry oregano is so easy and so satisfying. Oregano is a real beast in the garden, and can quickly take over if not properly managed. I actually treat oregano as an ornamental outside of my vegetable garden. No animal will touch it and I love that it provides two functions, both edible and ornamental.
You can gather oregano at any time for preserving, but the best time is in the late spring around May, right before the plant goes to flower. The leaves will be tender and bright green and you’ll get the best leaf to woody stem ratio. If you missed this window of time while you were busy huffing the lilacs, don’t stress! Just gather as normal and sort through the long stems later. I’ve done both and have had stellar results each time.
How to dry and preserve oregano
Cut the oregano a few inches above the ground in either handfuls or by the stem, depending on how much of a rush you’re in and how much you care about a bad haircut in the garden. Bundle the oregano with twine and hang in a cool dry place. I hang mine in my kitchen away from the stove and window.
Let the oregano dry for a few weeks until the leaves become brittle to the touch. Carefully remove the twine and place the oregano in a large bowl or baking sheet to collect the debris.
On a rainy day, strip the leaves from the stem and then gently crumble further to achieve your desired texture. Compost the stems and store your dried oregano in an air-tight glass container, room temp in the pantry.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @growingwithgertie on Instagram.