Oregano
Indoor Care Instructions
Sun- The more sun the better for your Oregano herb. Place in a window that receives the most sunlight all day long. Remember to turn your plant around every week so all of you Oregano receives the sunlight.
Soil- Make sure your soil has excellent drainage...this is the most important part when planting your Oregano. You may want to consider plating ins soil, sand moss and perlite.
Water- Make sure you are not over watering your Oregano herb. Try to keep your soil moist but not wet.
Outdoor Care Instructions
Sun- Full Sun. Your Oregano may need some winter protection as it can freeze and die. So maybe cover during those freezing days.
Soil- Oregano is picky when it comes to soil. Plant you Oregano at the top of well drained rich soil.
Water- Water your Oregano when soil is dry to the touch. Do not over water, water to make soil moist, not wet.
More Info
-You can harvest your Oregano leaves once your plant is about 6 inches tall. Make sure you cut of the whole stem and do not just pick off the leaves.
-Oregano is a great herb to dry! Hang upside down in a dry, dark place. Or if you are in a hurry you can microwave them. Place the Oregano leave in between paper towels for about 2 minutes.
Featured Recipe
Kalamata Olive Bread with Oregano
Ingredients
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1 tablespoon olive oil
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1 cup finely chopped onion
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9 ounces all-purpose flour (about 2 cups)
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup low-fat buttermilk
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2 tablespoons butter, melted
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2 large egg whites
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1/4 cup pitted kalamata olives, chopped
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1 tablespoon chopped fresh oregano
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Cooking spray
Directions
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Preheat oven to 350°.
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Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until onion is tender. Set aside.
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Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a large bowl; make a well in center of mixture. Combine buttermilk, butter, and egg whites, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Fold in onion, olives, and oregano.
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Spread batter into an 8 x 4–inch loaf pan coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.