A few weeks ago I trimmed back a rather vigorous oregano plant living in one of the raised beds. I placed the bunch in a paper bag and stored it in the garage. I had done this before with parsley years ago. This morning while making marina sauce, I remembered the dried oregano.
I pulled it out of the bag and was pleasantly greeted with the strong aroma. I pulled out enough for the marinara sauce and set the sauce to simmer. I then got busy pulling of the rest of the leaves from the stems. It was really fun – they just slipped right off.
The aroma was even greater. Who knew this could be so easy? I crushed it up with my hand. (Note to self: I need a mortar and pestle) and filled two 8-ounce mason jars.