Growing Oregano

• 1). Prepare an area in full sun to partial shade where the soil is well drained. Add 1 to 2 inches of compost and dig down with a garden tiller 8 inches into the soil or fill a flowerpot with sterile potting soil. Oregano grows well in containers and in the ground.
  
  
• 2). Dig a hole with a trowel as deep as the root ball so the plant sits at the same depth as it was in the container, and two times as wide. Place the plant in the hole then fill with extra soil firming the plant into the soil by pressing down.
  
  
• 3). Space plants 24 inches apart when planting in the ground. Plants in pots can be planted with other herbs but plant oregano near the edge of the pot so it cascades over the side.
  
  
• 4). Water well until the plant is established then water only when soil feels dry. You will know the plant is established when you observe growth.
  
  
• 5). Clip sprigs once the plant reaches 4 to 6 inches high and before the flowers bloom. Leave three pairs of leaves on the growing stem so more leaves are produced. Cut just above the leaves.
  
  

Cooking with Oregano

• 1). Use leaves either fresh, dry or frozen.
  
  
• 2). Tie stems in bunches and hang to dry or lay sprigs on baking sheets and put in the freezer for two hours.
  
  
• 3). Strip leaves from dried stems as stems are hard an unpalatable. Place your thumb and index finger at the base of the stem and pull up to remove leaves. Store dried leaves in airtight containers for about one year. To freeze, carefully place frozen springs in freezer bags, remove as much air as possible and label with date. You can store it in the freezer for six months.
  
  
• 4). Use fresh, dried or frozen oregano in anything that contains tomatoes such as spaghetti, pizza sauce and chili. Add fresh and dried oregano to salads or include with cooked zucchini, beans, squash, carrots, broccoli and most other vegetables. Include frozen, dried and fresh oregano in soups, salads and breads.