Oregano is one of my favourite herbs, and the so-called Greek version is probably the best, because it is very strongly flavoured. We use a lot of it in cooking, in both fresh and dried forms.
|Mozzarella cheese marinating in olive oil and fresh Oregano|
This year the weather conditions have really suited the Oregano. The sunshine and baking-hot temperatures during July must have reminded it of its Mediterranean ancestry!
The bees absolutely love it:
A couple of days ago I went out and harvested an armful of Oregano stems, which I judged to be at just about the perfect stage - laden down with flowers that had not yet begun to wither. I should have photographed it at that point, because it was genuinely an armful, but now that it is nearly dry it looks a lot less!
At present the Oregano is outside drying in the sun, but prior to that I washed it thoroughly and laid it out to dry indoors on an old bath towel. It is important to get the herb completely dry before storing it, otherwise it will go mouldy, so even when I think it is 100% dry I will probably give it a day or two in the airing-cupboard just to be absolutely sure!