Jun
05
    
Posted (Lori) in News
OREGANO

Fresh herbs make everything better, so use what you can within a week or two—and then dry what is left over and it will be good for months.

TO STORE FRESH: Wrap your extra thyme in a paper towel, then seal in a baggie. This will stay fresh in your fridge for at least 1 week.

TO DRY: Tie it with a string or ribbon and hang it a dry place. It will be dry in about a week; crumble the leaves into a small jar with a tight lid and it will keep for several months.

WHAT TO DO WITH OREGANO:

–Use fresh or dry leaves to flavor vinegars or salad dressings.

–Use the dried leaves in potpourri.

–Mash into potatoes; add to tomato sauces; mix into omelettes.

–Use in any braised vegetable dish, such as braised kale and beans.

–Make herb butter: chop leaves into small pieces. Combine with softened butter; roll into a log and refrigerate until firm. Spread on bread or rolls.

–Mix with olive oil and mashed anchovies; drizzle over steak or toasted bread

–Make into a rub by chopping the leaves, garlicscape, lemon zest and mixing with salt and pepper.  Rub into meat, chicken or fish, then broil

FROM DAVESGARDEN.COM

BOUQUET GARNI

Use fresh oregano when you make a bouquet garni (a little bundle of herbs tied together with string that you add to stocks, soups and stews), along with bay leaves, thyme,parsley and whatever other herbs will accent the soup ingredients. Crumbled dried oregano can be added with peppercorns and other dried herbs to bags fashioned from cheesecloth or – in a pinch – coffee filters.

SPICE MIXES

Dry some of your extra oregano, and mix with dried basil, thyme, parsley, rosemary along with garlic and onion powder to make your own Italian seasoning.

To make poultry seasoning, mix your dried toregano with sage and thyme.

For something with a bit more spice, mix up your own creole spice (oregano with paprika and cayenne pepper, thyme, onion, salt and black pepper) or jerk seasoning (thyme with cayenne, onion, cinnamon, allspice, salt and pepper).

Store all of these dried mixes in a cool, dark place after sealing in an airtight container.

FROM HOMESPUN SEASONAL LIVING, KATHY LAPCEVIC

https://homespunseasonalliving.com/10-ways-to-use-oregano/

PESTO

Oregano makes a tasty pesto that is easy to freeze in batches for winter use.

PISTACHIO OREGANO PESTO, from Food & Wune

3/4 cup raw pistachios (about 4 ounces), coarsely chopped

2 garlic cloves, chopped

1 anchovy fillet, chopped

1/2 cup oregano leaves, coarsely chopped

2 tablespoons fresh lemon juice

3/4 cup extra-virgin olive oil

Salt

Freshly ground pepper

Preheat the oven to 350°. Spread the pistachios in a pie plate and toast until lightly browned, about 5 minutes. Let cool completely.

In a food processor, combine the pistachios with the garlic, anchovy, oregano and lemon juice. Pulse to chop. Add the olive oil and pulse to form a coarse sauce. Season with salt and pepper.

The pesto can be refrigerated for up to 4 days.

OXYMEL: An oxymel is a combination of herbs, honey, and vinegar. It makes a delightful and healing drink. Oregano is antibacterial making it a great way to fight colds and flus. For more information on Oxymel:

https://blog.mountainroseherbs.com/herbal-oxymels-methods

HONEY: Steep oregano leaves in some honey for a flavorful addition to breads, sauces, and more. This makes a great gift for the foodies on your list, too!

SAVORY BREADS:  Use fresh or dried oregano for flavorful breads to go alongside many meals. The robust flavor can elevate simple bread to something truly fantastic and turn an ordinary soup meal into something almost fancy. Just add some fresh or dried oregano to your favorite bread recipe, or try this one from:

https://www.lemonandolives.com/feta-oregano-bread/ Author: Kenton & Jane

FETA AND OREGANO BREAD

Serves: 4-6

Ingredients

2 cups bread flour (extra for kneading surface)

2 cups feta, crumbled

1 teaspoon yeast

Dash of garlic powder

½ teaspoon salt

1 tablespoon honey

1 tablespoon olive oil, plus extra for coating

1 tablespoon oregano

¾ cup warm water

If needed, active yeast in separate bowl.

In large bowl, add: flour, yeast, garlic powder, salt, honey, olive oil, oregano, and water. Mix well.

Knead dough on floured surface until dough becomes elastic – about 10min. If too wet, add flour accordingly.*

Coat dough ball and bowl with olive oil and place dough in bowl. Cover and let rise until double in size, about 1 hour.

After rising time, place dough on floured surface and flatten.

Add feta cheese to center, and begin kneading to incorporate feta into dough. Mix well.

Form dough into loaf, and pace on baking sheet lined with parchment paper.

Brush with olive oil.

Place in pre-heated oven at 400F for 25-30min, until golden brown.Remove and set on rack to cool. Cut into slices and serve!

Notes

* instead of kneading, you can place all ingredients in bowl and use your mixer and dough hook.

HEADACHE RELIEF TEA Oregano has traditionally been used to relieve headaches. Try this herbal remedy in the form of tea: steep 1 Tablespoon of fresh leaves (1 teaspoon dried) in 8 ounces of water for 5 minutes. Sweeten with the oregano honey if desired and sip slowly.

NATURAL CLEANING: Because oregano is antibacterial and antifungal it makes a great addition to homemade cleaning products. Use oregano steeped vinegar to clean countertops and more. Make a scouring powder with oregano to clean tubs, showers, and toilets.



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