Oregano (Origanum vulgare) is a perennial herb belonging to the mint family (Lamiaceae). It thrives in warm, sunny climates and is known for its aromatic leaves, which contain essential oils like carvacrol and thymol. These compounds give oregano its distinctive flavor and antimicrobial properties. To preserve these qualities during drying and storage, it's essential to handle the plant carefully at each stage.
The best time to harvest oregano is just before it flowers, typically in mid-summer, when the essential oil concentration in the leaves is highest. Cut stems about 4-6 inches from the ground using clean, sharp scissors or pruning shears. Avoid harvesting more than one-third of the plant at a time to allow for regrowth. Morning is the ideal time for harvesting, as the dew has evaporated but the sun hasn’t yet reduced the oil content in the leaves.
After harvesting, gently shake the stems to remove any dirt or insects. Rinse the stems under cool running water if necessary, then pat them dry with a clean towel. Remove any damaged or discolored leaves. For optimal drying, bundle 5-10 stems together and secure them with a rubber band or twine. Smaller bundles ensure better air circulation, reducing the risk of mold.
Oregano can be dried using several methods, each affecting the plant’s flavor and oil retention differently:
Air Drying: Hang the bundles upside down in a warm, dry, and well-ventilated area away from direct sunlight. This method preserves the most flavor but takes 1-2 weeks.
Dehydrator: Spread the leaves on dehydrator trays and dry at 95°F (35°C) for 2-4 hours. This method is faster and retains color well.
Oven Drying: Place leaves on a baking sheet and dry at the lowest oven setting (around 170°F or 75°C) for 1-2 hours, checking frequently to prevent burning.
Properly dried oregano leaves should crumble easily between your fingers, with no moisture or flexibility remaining. Stems should snap cleanly when bent. If the leaves feel damp or pliable, continue drying to prevent mold during storage.
Once fully dry, strip the leaves from the stems by running your fingers downward along the stem. Discard the stems, as they are woody and less flavorful. For a finer texture, crush the leaves lightly by hand or use a mortar and pestle, but avoid over-processing to preserve the essential oils.
Store dried oregano in an airtight container, such as a glass jar with a tight-sealing lid or a vacuum-sealed bag. Keep the container in a cool, dark place, like a pantry or cupboard, away from heat, light, and humidity. Properly stored, dried oregano retains its flavor for up to 6-12 months. Label the container with the date to track freshness.
To maximize shelf life, avoid opening the storage container frequently, as exposure to air degrades the herb’s quality. If condensation appears inside the container, the oregano isn’t fully dry and should be redried immediately. For long-term storage, consider freezing dried oregano in airtight bags, though this may slightly alter the texture.
