L'oregano is aaromatic herb widely used in Mediterranean cuisine both for its intense flavour is because it is very good for our organism. It aids digestion, is a good antiseptic and also has a analgesic power.
Compared to other flavourings, such as basil, sage and rosemarywhich are preferably eaten fresh, theoregano to keep longer perfume, flavour e beneficial properties requires the process of drying.
In this tutorial I explain how to do it. As you will see, it will be very easy.
In order to obtain a high-quality product that lasts a long time, theoregano must be harvested during the peak flowering months (generally June to September) representing when it smells best.
I recommend using it on the pizza, on the bruschetta, in the salads, in the tomato sauces, for seasoning fish and meat. Also excellent in omelettes and to flavour the fresh cheeses.
Below is the video tutorial and some ideas for using this indispensable aroma:
- Slices of meat pizzaiola
- Smoked Scamorza pizzaiola cheese
- Chicken Chunks Pizzaiola
- Anchovies (anchovies) marinated in lemon without anisakis risk
- Courgettes in oil with oregano
Passages
Before cutting the oreganoI recommend that you water it a little the day before or choose a wet, rainy day.
The twigs must be cut with the scissors from pruning (I used the ones I had in the kitchen ;-)), with a clean cut so that the plant would not suffer.
Cut off the twig just above the collar. The branches with the flowers are the best part. Care must be taken not to 'peel' the plant completely, so that it can last a long time and still develop.
Once severed, form bundles tying them with string (roasting twine is fine) without tightening it too much.
Hanging the bunches of oregano in a terrace or garden, or at least in a sheltered, dry place, exposed to the sun for several hours a day. If you live in areas where it is very humid in the evening, place the oregano under cover.
Usually all that is needed is 7/10 days of exposureto have your dried oregano which will be ready when leaves and flowers will crumble between your fingers.
Now remove all the flowers and leaves by rubbing them between the palms of your hands and then sieve. Be careful to remove all the stems.
My mum uses the vegetable masher with the grid with larger holes. It is a nice idea that simplifies the work a lot, makes it finer and easier to use.
At this point thedried oregano can be stored in jars of airtight glass for storage.
Like all dried herbs, oregano should be kept in the pantry and used within 6 months to take advantage of its more intense flavour. It can actually be stored for longer, but will lose some of its taste and aroma.