OREGANO
DAYS TO SPROUT
DAYS TO
SPROUT
7-21 DAYS
MATURES IN
MATURES
IN
80-90 DAYS
TASTE IT FOR
TASTE IT
FOR
8-12 WEEKS
CARE & HARVEST
6 weeks after seeds have germinated cut down the oregano to 2 or 3 inches and harvest the pruned pieces, this will allow for the crop to grow bushier.
Stems can be snipped, or leaves can be harvested. Ensure to not harvest more than a third of the plant at a time if you wish to continue growth.
QUICK FACTS
Oregano is found in Mexican and Mediterranean cuisine. Although similar, these varieties come from different families.
Beyond cooking, oregano is used in many medical applications. The oil can be used as a topical antiseptic to soothe sore throats and help ward off common colds.
The herb itself has many health benefits. It is rich in antioxidants. and has anti-inflammatory properties
Oregano adds flavor to sauces, pizza and is great for meat marinades. Add at the end of cooking to maximize flavor.
ORIGIN // Oregano is found in Mexican and Mediterranean cuisine. Although similar, these varieties come from different families.
QUALITIES // Beyond cooking, oregano is used in many medical applications. The oil can be used as a topical antiseptic to soothe sore throats and help ward off common colds.
The herb itself has many health benefits. It is rich in antioxidants. and has anti-inflammatory properties
USE // Oregano adds flavor to sauces, pizza and is great for meat marinades. Add at the end of cooking to maximize flavor.
HARVEST TO PLATE RECIPE
Pistachio-oregano pesto
Photo / Recipe Source: Food and Wine
INGREDIENTS
- 3/4 cup raw pistachios (about 4 ounces), coarsely chopped
- 2 garlic cloves, chopped
- 1 anchovy fillet, chopped
- 1/2 cup oregano leaves, coarsely chopped
- 2 tablespoons fresh lemon juice
- 3/4 cup extra-virgin olive oil
- Salt
- Freshly ground pepper
INSTRUCTIONS
Preheat the oven to 350°. Spread the pistachios in a pie plate and toast until lightly browned, about 5 minutes. Let cool completely.
In a food processor, combine the pistachios with the garlic, anchovy, oregano and lemon juice. Pulse to chop. Add the olive oil and pulse to form a coarse sauce. Season with salt and pepper.
Tip: The pesto can be refrigerated for up to 4 days.
