Ingredients and Directions

Oregano is an herb everyone is familiar with in some form or another. It's an

easy to grow perennial with some controversy surrounding it.

I was told long ago that true oregano has white flowers, but many times we

end up with a plant that has pinkish flowers. This is actually wild marjoram.

I have two large oregano plants that are probably not true oregano but sure

do work well in all recipes, vinegars and the flowers are wonderful dried and

used on wreaths. To be sure of what you are getting talk to someone at your

garden center that understands the difference.

Oregano can be used fresh with sautéed zucchini and onions, or is a welcome

addition along with cilantro to black beans.

For a simple elegant appetizer, carefully grill thick slices of provolone cheese

that have been sprinkled with oregano. When the cheese is warmed and starts

to melt spread on crusty fresh bread with a butter knife.

Add oregano to your fresh salsa recipes, or any Mexican dishes as well as

Italian recipes.

The leaves can be dried on the stem and crumbled into jars, or frozen in

individual bags, then used as fresh.

One oregano plant that is put in full sun, fairly dry soil and harvested

frequently will supply all that you need. It does grow quickly and spread,

but that will allow you to pot up some oregano for your windowsill and for

your friends!

Source: freecookingrecipes.net