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Does anyone eat oregano fresh? I'm trying to get rid of my Greek oregano plant
- Thread starter Marg CDN
- Start date
A hint on drying oregano:
I grow wild mountain Greek oregano (very strong flavored), and I strip it from the stem by holding the tip firmly in one hand and then stripping the leaves off the rest of the stem with my other hand. The stripping motion is performed by pulling down the stem with my strippin fingers close to the stem, so I am pulling the leaves off with pressure against the direction of growth.
I also dry several cookie sheets at at time in my old, pilot-lit oven. All leaves go on a cookie sheet that is lined with newsprint or brown-paper-bag paper. I fluff and stir the oregano at least 3 times a day and it will usually be completely dry in about two days.
My oven dries it very, very well, and I have excellent flavor and color; the oregano I am using now I picked last year around now.
I grow wild mountain Greek oregano (very strong flavored), and I strip it from the stem by holding the tip firmly in one hand and then stripping the leaves off the rest of the stem with my other hand. The stripping motion is performed by pulling down the stem with my strippin fingers close to the stem, so I am pulling the leaves off with pressure against the direction of growth.
I also dry several cookie sheets at at time in my old, pilot-lit oven. All leaves go on a cookie sheet that is lined with newsprint or brown-paper-bag paper. I fluff and stir the oregano at least 3 times a day and it will usually be completely dry in about two days.
My oven dries it very, very well, and I have excellent flavor and color; the oregano I am using now I picked last year around now.
I use mine fresh when I'm making sauces, such as spaghetti sauce, and I
dry all my herbs in the microwave. I lay the herbs out on paper towels and then nuke. I just start at 1 minute and then check and flip and toss until it's crumbly, doing 15 seconds or so. It works great.
dry all my herbs in the microwave. I lay the herbs out on paper towels and then nuke. I just start at 1 minute and then check and flip and toss until it's crumbly, doing 15 seconds or so. It works great.
I have been leaving the leaves on the stems and hanging the branches to dry. Removing them
first sounds like a much better idea. I could then wash the branches, let them dry before removing the leaves.
Thanks. Maybe I'll let it grow and see what happens. Sometimes good Greek oregano (the mountain kind is what I have) is hard to find freshly packaged. We usually go to a Greek restaurant where the owner carts hers back from Greece a couple of times a year. It's wonderful but how much can she keep us supplied in?
Well not enough.
first sounds like a much better idea. I could then wash the branches, let them dry before removing the leaves.
Thanks. Maybe I'll let it grow and see what happens. Sometimes good Greek oregano (the mountain kind is what I have) is hard to find freshly packaged. We usually go to a Greek restaurant where the owner carts hers back from Greece a couple of times a year. It's wonderful but how much can she keep us supplied in?
Well not enough.
Yes, I love it fresh. Here are a few dishes I like to use it in.
Tuscan-Style Steak with Arugula and Parmesan
5 tablespoons extra-virgin olive oil
1 tablespoon fresh-squeezed lemon juice
2 medium cloves garlic, minced OR pressed through a garlic press (about 2 tsp)
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh oregano leaves
Salt and coarsely ground black pepper
1 teaspoon vegetable oil
4 boneless strip steaks, 1 to 1-1/4 inches thick (8 to 10 oz each), trimmed of exterior gristle and patted dried with paper towels (sometimes I use rib-eye steaks)
8 cups loosely packed arugula, washed and dried
3 ounces Parmesan cheese, cut into thin shavings
Whisk together olive oil, lemon juice, garlic, parsley, oregano and a pinch each of salt and pepper in a small bowl until smooth; set aside.
Heat vegetable oil in a large, heavy-bottomed skillet over medium-high heat until smoking. Meanwhile, season steaks liberally with salt and pepper. Lay steaks in pan and cook, without moving, until a well-browned crust forms, about 5 to 6 minutes. Using tongs, flip steaks. Reduce heat to medium. Cook 3 to 4 minutes more for rare (120 degrees F on an instant-read thermometer), or 5 to 6 minutes for medium-rare (125 degrees F). Transfer steaks to a cutting board, tent with foil, and let rest 5 minutes.
Divide arugula evenly among 4 individual plates. Cut each steak crosswise into thin strips and arrange steak over arugula. Drizzle any juices that collected from the meat over the greens. Re-whisk dressing and drizzle it over steak and greens. Sprinkle with Parmesan and serve immediately. Makes 4 servings.
Source: Cook’s Illustrated newsletter from The Quick Recipe.
CI note: High-quality extra-virgin olive oil in particular can make a huge different in the flavor of a dish such as this simple steak recipe. Using the best olive oil and Parmesan cheese you can find makes this 30-minute recipe a succulent, attractive dish that is appropriate for a variety of occasions. The greens may be washed and dried up to a day ahead of time, but the vinaigrette should be made the same day for the best flavor. If the arugula is very mature, tear the leaves into 2 or 3 pieces. Serve a crusty loaf of bread alongside to soak up any remaining vinaigrette and juices from the steak.
Pat’s note: Delicious and so quick to prepare. Seasoned rib-eye steaks and grilled them. Grilled zucchini, crookneck, Japanese eggplant, bell pepper and onion were great accompaniments along with grilled corn on the cob.
*************
Zucchini Gratin
6 servings
2 tbsp butter
6 medium zucchini, sliced
2 tbsp chopped fresh oregano or 2 tsp dried
1-1/4 cups grated Parmesan cheese
1/2 cup milk
1/2 cup whipping cream
2 eggs
Preheat oven to 350̊F. Butter 9-inch diameter deep-dish glass pie plate. Melt butter in heavy large skillet over medium-high heat. Add zucchini; saute until golden, about 5 minutes. Season with salt and pepper. Layer half of zucchini in prepared dish. Sprinkle half of oregano and l/2 cup cheese over. Repeat layering with zucchini, oregano and 1/2 cup cheese. Combine milk, cream and eggs in small bowl. Season with salt and pepper. Pour custard over zucchini. Sprinkle 1/4 cup cheese over. Bake until gratin is set in center, about 35 minutes.
Pat’s notes: Easy and delicious. On the top layer I sometimes add thin sliced Roma tomatoes here and there (not covering the whole gratin). Was a nice accompaniment to parchment wrapped salmon with a caesar salad. The gratin is also nice served with Parmesan Baked Potatoes.
Source: CathyZ
*****************
Chicken with Olives and Feta Cheese
2 pounds chicken thighs with skin and bones
1 tbsp olive oil
1 cup chopped onion
2 large garlic cloves, chopped
1 14 1/2-oz can diced tomatoes in juice
3/4 cup Kalamata olives or other brine-cured black olives, pitted, sliced
1/2 cup dry red wine
1 1/2 tbsp chopped fresh oregano (or 2 teaspoons dried)
2/3 cup crumbled feta cheese
Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Add chicken and sauté until brown, about 4 minutes per side. Transfer chicken to plate. Pour off all but 2 tablespoons drippings from skillet.
Add onion to drippings in skillet. Sauté over medium heat 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add tomatoes with juices, olives, wine and oregano. Return chicken and any accumulated juices to sauce; bring to boil. Reduce heat to medium-low, cover and simmer until chicken is tender and cooked through, about 25 minutes.
Transfer chicken and sauce to platter. Sprinkle with feta cheese and serve.
Makes 6 servings.
Source: 11/00 Bon Appetit
Pat’s notes: Excellent. Fresh angel hair pasta is a nice accompaniment too instead of the orzo, and steamed broccoli.
****************
Grilled Shrimp and Vegetables with Pearl Couscous
3 tablespoons red-wine vinegar
3 tablespoons chopped fresh oregano
2 tablespoons chopped fresh thyme
1 large garlic clove, finely chopped
1 3/4 teaspoons salt
3/4 teaspoon black pepper
1/3 cup plus 1/4 cup olive oil
2 1/4 cups pearl couscous (sometimes called Israeli couscous; 3/4 lb)
1 3/4 cups reduced-sodium chicken broth
1 cup water
1/4 teaspoon crumbled saffron threads
2 lb large shrimp (21 to 25 per lb), peeled and deveined
2 medium red onions (1 lb total)
2 lb large zucchini (about 4), cut diagonally into 1/2-inch-thick slices
6 oz feta, crumbled (1 1/4 cups)
Special equipment: about 12 (8-inch) wooden skewers and 20 wooden picks (round, not flat), soaked in water 30 minutes
Whisk together vinegar, oregano, thyme, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until salt is dissolved. Add 1/3 cup oil in a slow stream, whisking until vinaigrette is combined.
Heat 1 tablespoon oil in a wide 3-quart heavy saucepan over moderate heat until hot but not smoking, then toast couscous, stirring occasionally, until fragrant and pale golden, 3 to 5 minutes. While couscous toasts, stir together broth, water, and saffron in a large glass measure. Add to couscous with 1/2 teaspoon salt and bring to a simmer, uncovered. Simmer, covered, until liquid is absorbed and couscous is al dente, 10 to 12 minutes. Remove from heat and let stand, covered, 10 minutes. Stir vinaigrette to combine, then stir 2 tablespoons into couscous and let stand, uncovered, at room temperature.
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
Toss shrimp with 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl and thread 4 or 5 shrimp onto each skewer (don't crowd, or shrimp won't cook evenly).
Peel onions and trim root ends slightly, leaving ends intact, then halve lengthwise and cut halves lengthwise into 1/2-inch-wide wedges. Insert 1 wooden pick through each wedge to hold layers together while grilling, then put onions in a large bowl with zucchini. Toss vegetables with remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Grill shrimp skewers on lightly oiled grill rack, covered only if using a gas grill, turning over once with tongs, until just cooked through, about 4 minutes total. Transfer shrimp, discarding skewers, to a clean bowl and toss with 2 tablespoons vinaigrette.
Grill vegetables on lightly oiled grill rack, covered only if using a gas grill, turning over once, until just tender, about 5 minutes, transferring to bowl as grilled. Remove and discard picks from onions. Drizzle vegetables with remaining vinaigrette and toss to combine.
Spoon couscous onto a large platter or shallow serving bowl. Arrange shrimp and vegetables on top of couscous and sprinkle with feta. Serve warm or at room temperature.
Cooks' notes:
• If you aren't able to grill outdoors, shrimp and vegetables can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat. Grill shrimp skewers, turning over once, about 4 minutes total. Grill vegetables, turning over once, about 5 minutes total.
• Vinaigrette can be made 3 hours ahead and kept, covered, at room temperature.
• Shrimp skewers can be assembled 2 hours ahead and chilled, covered with plastic wrap.
• Vegetables can be cut and onions can be skewered 2 hours ahead and chilled, covered with plastic wrap.
Makes 6 to 8 servings.
Source: 6/06 Gourmet http://www.epicurious.com/recipes/recipe_views/views/235021
Tuscan-Style Steak with Arugula and Parmesan
5 tablespoons extra-virgin olive oil
1 tablespoon fresh-squeezed lemon juice
2 medium cloves garlic, minced OR pressed through a garlic press (about 2 tsp)
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh oregano leaves
Salt and coarsely ground black pepper
1 teaspoon vegetable oil
4 boneless strip steaks, 1 to 1-1/4 inches thick (8 to 10 oz each), trimmed of exterior gristle and patted dried with paper towels (sometimes I use rib-eye steaks)
8 cups loosely packed arugula, washed and dried
3 ounces Parmesan cheese, cut into thin shavings
Whisk together olive oil, lemon juice, garlic, parsley, oregano and a pinch each of salt and pepper in a small bowl until smooth; set aside.
Heat vegetable oil in a large, heavy-bottomed skillet over medium-high heat until smoking. Meanwhile, season steaks liberally with salt and pepper. Lay steaks in pan and cook, without moving, until a well-browned crust forms, about 5 to 6 minutes. Using tongs, flip steaks. Reduce heat to medium. Cook 3 to 4 minutes more for rare (120 degrees F on an instant-read thermometer), or 5 to 6 minutes for medium-rare (125 degrees F). Transfer steaks to a cutting board, tent with foil, and let rest 5 minutes.
Divide arugula evenly among 4 individual plates. Cut each steak crosswise into thin strips and arrange steak over arugula. Drizzle any juices that collected from the meat over the greens. Re-whisk dressing and drizzle it over steak and greens. Sprinkle with Parmesan and serve immediately. Makes 4 servings.
Source: Cook’s Illustrated newsletter from The Quick Recipe.
CI note: High-quality extra-virgin olive oil in particular can make a huge different in the flavor of a dish such as this simple steak recipe. Using the best olive oil and Parmesan cheese you can find makes this 30-minute recipe a succulent, attractive dish that is appropriate for a variety of occasions. The greens may be washed and dried up to a day ahead of time, but the vinaigrette should be made the same day for the best flavor. If the arugula is very mature, tear the leaves into 2 or 3 pieces. Serve a crusty loaf of bread alongside to soak up any remaining vinaigrette and juices from the steak.
Pat’s note: Delicious and so quick to prepare. Seasoned rib-eye steaks and grilled them. Grilled zucchini, crookneck, Japanese eggplant, bell pepper and onion were great accompaniments along with grilled corn on the cob.
*************
Zucchini Gratin
6 servings
2 tbsp butter
6 medium zucchini, sliced
2 tbsp chopped fresh oregano or 2 tsp dried
1-1/4 cups grated Parmesan cheese
1/2 cup milk
1/2 cup whipping cream
2 eggs
Preheat oven to 350̊F. Butter 9-inch diameter deep-dish glass pie plate. Melt butter in heavy large skillet over medium-high heat. Add zucchini; saute until golden, about 5 minutes. Season with salt and pepper. Layer half of zucchini in prepared dish. Sprinkle half of oregano and l/2 cup cheese over. Repeat layering with zucchini, oregano and 1/2 cup cheese. Combine milk, cream and eggs in small bowl. Season with salt and pepper. Pour custard over zucchini. Sprinkle 1/4 cup cheese over. Bake until gratin is set in center, about 35 minutes.
Pat’s notes: Easy and delicious. On the top layer I sometimes add thin sliced Roma tomatoes here and there (not covering the whole gratin). Was a nice accompaniment to parchment wrapped salmon with a caesar salad. The gratin is also nice served with Parmesan Baked Potatoes.
Source: CathyZ
*****************
Chicken with Olives and Feta Cheese
2 pounds chicken thighs with skin and bones
1 tbsp olive oil
1 cup chopped onion
2 large garlic cloves, chopped
1 14 1/2-oz can diced tomatoes in juice
3/4 cup Kalamata olives or other brine-cured black olives, pitted, sliced
1/2 cup dry red wine
1 1/2 tbsp chopped fresh oregano (or 2 teaspoons dried)
2/3 cup crumbled feta cheese
Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Add chicken and sauté until brown, about 4 minutes per side. Transfer chicken to plate. Pour off all but 2 tablespoons drippings from skillet.
Add onion to drippings in skillet. Sauté over medium heat 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add tomatoes with juices, olives, wine and oregano. Return chicken and any accumulated juices to sauce; bring to boil. Reduce heat to medium-low, cover and simmer until chicken is tender and cooked through, about 25 minutes.
Transfer chicken and sauce to platter. Sprinkle with feta cheese and serve.
Makes 6 servings.
Source: 11/00 Bon Appetit
Pat’s notes: Excellent. Fresh angel hair pasta is a nice accompaniment too instead of the orzo, and steamed broccoli.
****************
Grilled Shrimp and Vegetables with Pearl Couscous
3 tablespoons red-wine vinegar
3 tablespoons chopped fresh oregano
2 tablespoons chopped fresh thyme
1 large garlic clove, finely chopped
1 3/4 teaspoons salt
3/4 teaspoon black pepper
1/3 cup plus 1/4 cup olive oil
2 1/4 cups pearl couscous (sometimes called Israeli couscous; 3/4 lb)
1 3/4 cups reduced-sodium chicken broth
1 cup water
1/4 teaspoon crumbled saffron threads
2 lb large shrimp (21 to 25 per lb), peeled and deveined
2 medium red onions (1 lb total)
2 lb large zucchini (about 4), cut diagonally into 1/2-inch-thick slices
6 oz feta, crumbled (1 1/4 cups)
Special equipment: about 12 (8-inch) wooden skewers and 20 wooden picks (round, not flat), soaked in water 30 minutes
Whisk together vinegar, oregano, thyme, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until salt is dissolved. Add 1/3 cup oil in a slow stream, whisking until vinaigrette is combined.
Heat 1 tablespoon oil in a wide 3-quart heavy saucepan over moderate heat until hot but not smoking, then toast couscous, stirring occasionally, until fragrant and pale golden, 3 to 5 minutes. While couscous toasts, stir together broth, water, and saffron in a large glass measure. Add to couscous with 1/2 teaspoon salt and bring to a simmer, uncovered. Simmer, covered, until liquid is absorbed and couscous is al dente, 10 to 12 minutes. Remove from heat and let stand, covered, 10 minutes. Stir vinaigrette to combine, then stir 2 tablespoons into couscous and let stand, uncovered, at room temperature.
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
Toss shrimp with 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl and thread 4 or 5 shrimp onto each skewer (don't crowd, or shrimp won't cook evenly).
Peel onions and trim root ends slightly, leaving ends intact, then halve lengthwise and cut halves lengthwise into 1/2-inch-wide wedges. Insert 1 wooden pick through each wedge to hold layers together while grilling, then put onions in a large bowl with zucchini. Toss vegetables with remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Grill shrimp skewers on lightly oiled grill rack, covered only if using a gas grill, turning over once with tongs, until just cooked through, about 4 minutes total. Transfer shrimp, discarding skewers, to a clean bowl and toss with 2 tablespoons vinaigrette.
Grill vegetables on lightly oiled grill rack, covered only if using a gas grill, turning over once, until just tender, about 5 minutes, transferring to bowl as grilled. Remove and discard picks from onions. Drizzle vegetables with remaining vinaigrette and toss to combine.
Spoon couscous onto a large platter or shallow serving bowl. Arrange shrimp and vegetables on top of couscous and sprinkle with feta. Serve warm or at room temperature.
Cooks' notes:
• If you aren't able to grill outdoors, shrimp and vegetables can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat. Grill shrimp skewers, turning over once, about 4 minutes total. Grill vegetables, turning over once, about 5 minutes total.
• Vinaigrette can be made 3 hours ahead and kept, covered, at room temperature.
• Shrimp skewers can be assembled 2 hours ahead and chilled, covered with plastic wrap.
• Vegetables can be cut and onions can be skewered 2 hours ahead and chilled, covered with plastic wrap.
Makes 6 to 8 servings.
Source: 6/06 Gourmet http://www.epicurious.com/recipes/recipe_views/views/235021
I take them off before drying because I like to keep the leaves mostly whole. . .
and I feel the flavor is better preserved that way (whole leaf). I end up doing what ends up being at least 3 quarts of leaves, lightly packed, and the flavor is just as good (and better than store bought) a year later.
And I like stripping them off the stems because I get to enjoy the smell while doing so! smileys/wink.gif
and I feel the flavor is better preserved that way (whole leaf). I end up doing what ends up being at least 3 quarts of leaves, lightly packed, and the flavor is just as good (and better than store bought) a year later.
And I like stripping them off the stems because I get to enjoy the smell while doing so! smileys/wink.gif