How To Dehydrate Oregano
Oregano is one of my favorite herbs along with basil and garlic. I grew up with a step-father that was Italian. The Italian seasoning flavors were a big part of most meals. To this day one of my favorite dinners is lasagna with an antipasto salad. We ate a lot of stuffed bell peppers, Italian sausage, calzone, and rigatoni. If we weren’t eating Italian, we were eating Mexican or Southern foods, but that those are different seasoning groups and stories for other posts. Today, I am going to dehydrate oregano. I’m making some pizza later! Most herb mixes use oregano. It is a staple in Italian-American cuisine. American soldiers brought it back with them after WWII. Mostly found in pizza seasoning or spaghetti tomato sauce. Oregano is great in meat, fish, and vegetable dishes. Dried Oregano is one of the most popular herbs.
Oregano’s origin is Western and South Western Eurasia and the Mediterranean. When oregano blooms, the flowers are purple. It is a member of the mint family and closely related to marjoram and thyme. Other names for oregano are wild marjoram or sweet marjoram. A perennial herb is usually planted in early spring. It thrives in hot dry climates. In dry soil and full sun.
Dried oregano has a better flavor than using fresh.
I use a NESCO Snack Master Express Food Dehydrator.
Is oregano in one of your flavor groups?
What dishes do you enjoy the flavor?
How to Dehydrate Oreganomischyf.com
- Mesh Screen
- 1 Bundle Oregano
- Place mesh screen on dehydrator tray
- Washed in cool water. Remove any dark bad looking leaves. Pat dry.
- Spread out the leaves on the tray.
- Dehydrate at 110F/43C degrees for 10-12 hours.
- When dry leaves are brittle and crumble off the stems
- Fill spice jar. Crumble if necessary. Place remaining in a mason jar and vacuum seal for later use.