Herbs
Dried OreganoDrying Time, Storage and Using It in Tomato Dishes
Oregano is an herb with a cool, fresh aroma. It pairs well with tomatoes and is often used in pizza sauce, pasta sauce and tomato stews.
Oregano is one of the herbs that has a stronger aroma dried than fresh. Even in Italian cooking, it’s usually used dried. The leaves are fairly thick, so it took a while to dry completely.
| Drying time | Storage | |
|---|---|---|
| Dry | 5–7 days | 6 months at room temperature |
Drying times assume drying during the day in sunny weather and bringing them in at night.
How to dry oregano
- Wash and pat dry: Swish the sprigs in water and dry them thoroughly with paper towels.
- Lay out: Dry whole sprigs, or pick the leaves off the stems. Leaves alone dry faster.
- Dry: To keep the color and aroma, avoid strong direct sun and dry it in a breezy spot in shade or part shade. Bring it in by evening.
Where and when to dry is covered in How to Dry Vegetables, and tools in Tools for Drying Vegetables.
When it’s done
Dry (5–7 days)
It’s done when the leaves have curled and crumble when rubbed between your fingers.
Day by day
Before drying
Day 1
Day 2
Day 3
Day 4
Day 5
Day 6
Storage
- Room temperature: Strip the leaves and keep them in a jar or bag with a desiccant, somewhere cool and out of direct sun, for about 6 months. Crush them in your hands just before using to bring out the aroma.
The aroma fades over time, so for the best flavor, use it within about 3 months. More in How to Store Dried Vegetables.
How to use it
- Tomato dishes: Pizza, tomato sauce, minestrone, ratatouille.
- With meat and fish: Grilled chicken, lamb or white fish, with olive oil, lemon and salt.
- Salads and cheese: Greek salad, marinated cheese and olives.
Dried oregano also goes well in tomato stews made with dried cherry tomatoes or dried zucchini.
