610775 Thu Apr 09 09:48:01 -0700 2009 13 31 Home Cooking 0 4581355 The oregano I planted in my backyard a few years ago has turned into a bush, with more oregano than I possibly know what to do with. I don't have any recipes that use more than a handful of leaves. Does anyone have suggestions as to what to do with my wealth of oregano? Thanks! Thu Apr 09 09:48:01 -0700 2009 33727 patz 1 4581449 Hey, Patz, there are lots of us who grow our own herbs that sympathize with your situation. I have so much of an assortment of herbs I think I could start one of those demonstration gardens. I guess you could dry it. But then you'd have "tons" of dried and fresh oregano. How about making up some oregano sachets? Well, I guess not. There aren't a lot of folks who would want their underware carrying the scent of oregano. ;-} Thu Apr 09 10:10:33 -0700 2009 4581355 203621 todao 1 4581490 It should be said here that oregano should be used sparingly, and furthermore that oregano is insinuated into much too much "Italian-style" cooking these days. I do use quite a bit of oregano when I bake plum tomatoes stuffed with short-grain rice, lemon peel and oregano. It's an interesting side dish for lamb. Thu Apr 09 10:20:34 -0700 2009 4581355 270888 shaogo 1 4581573 Is it Greek, Italian or the Mexican kind? If of either of the Mediterranean varieties, I'd make some Salsa Verde (the Italian, not Mexican kind). It doesn't use a lot--parsely makes up much of the sauce, but it's a start. You could make up a bunch and freeze it in small portions. I'd probably attempt to try and barter some with another herb grower or farmers market stand. Thu Apr 09 10:40:26 -0700 2009 4581355 25251 hankstramm 1 4581607 Mine did the same. I dried and added it to a jar with died basil and a few others and gave them to a couple of friends for presents. They were happy to get "fresh dried" oregano. I usually just give them to my neighbors. Thu Apr 09 10:45:40 -0700 2009 4581355 232829 kchurchill5 1 4583769 I make batches of Gyro meat and freeze it when the oregano is rampant. Cook it like you would meatloaf but it's even better if you do it on the grill with some grape wood to smoke it. 1 1/4 lb Lean ground beef 1 1/4 lb Lean ground lamb 3/4 c Fresh Oregano 1 1/2 tb Onion powder 1 tb Garlic powder 3/4 tb Ground pepper (or more) 3 tb Fresh Thyme 3/4 ts Salt Fri Apr 10 05:07:19 -0700 2009 4581355 160677 morwen 1 4583831 a greek friend served a delicious sausage at a recent brunch. when i raved, she told me her secret: store-brand sweet italian sausage (giant grocery, in this case), cut into 1-1/2" lengths, then slowly cooked in a skillet under a lid (mostly covered) with a little (little) oil, and greek dried oregano. i don't know why fresh wouldn't work -- or you can dry some and use it, and share with friends. also, i had this idea -- from another thread -- for tortellini salad and an oregano vinaigrette: tortellini salad with red bell peppers, grape tomatoes, red onion, some chunks of real pepperoni (not thin slices), some chunks of mozzarella, artichokes, black olives, an italian-oregano vinaigrette Fri Apr 10 05:48:05 -0700 2009 4581355 105717 alkapal 1 4584696 Make oregano ice cubes - freeze chopped oregano covered with water or whatever broth you like - and add to your soups. Make a savoury filling of grated parmesan & oregano and sprinkle over rolled puff pastry to make palmiers (I actually think you could use this cheese topping on lots of other things like bread slices under the broiler, or part of a pizza topping, or on pasta, or in risotto. Put oregano around chicken drumsticks and wrap with bacon using toothpicks to hold and bake for a tasty appetizer or snack. Fri Apr 10 10:42:49 -0700 2009 4581355 193015 always_eating 2 4584743 Oregano parm butter is great. I also make the herbed butters and freeze. They stay for quite a while quite well. Use over chicken breasts, pork or steak. Great flavor. Fri Apr 10 11:01:28 -0700 2009 4584696 232829 kchurchill5 1 4584814 I dry mine and while extremely time-consuming (I do it in front of the TV), I rub it together to crumble it so to speak, and then put in my shaker. I use alot of oregano so it's more convenient to have it around like this all the time. Works beautifully and once you get the hang of it, it's not so bad... Fri Apr 10 11:22:41 -0700 2009 4581355 281630 FoodyGirly 1 4584927 Has anyone ever tried making an oregano pesto? I'm imagining it might be overpowering, but it might work well in small doses as a spread in sandwiches or as a garnish for grilled meats? This is pure speculation on my part... Fri Apr 10 11:55:40 -0700 2009 4581355 261092 BernalKC 2 4616353 Not a pesto, but I do make an oregano vinaigrette. Olive oil, fresh lemon juice, lots of dried oregano. I put in sqeeze bottle and use it quite frequently on grilled BBQ chicken, pork, grilled steak, boiled potatoes, boiled eggs, rice, I could go on..... Tue Apr 21 16:20:57 -0700 2009 4584927 281630 FoodyGirly 3 4616432 Sounds good to me - and it should work even better with fresh oregano. Do you use it as a marinade, or a basting sauce, or both? Tue Apr 21 16:43:44 -0700 2009 4616353 261092 BernalKC 4 4618869 Actually it would work wonderfully as marinade, but I use a very good olive oil and I don't have the heart to throw it out. I know I could boil it and eat it, but it's just not appealing. I tend to use it on the finished product and also to de-glaze the pan sometimes. I deliberately don't put salt in it because of the reducing factor and I don't always know the use. It's really a very versatile type of "sauce" and I'm such a salt fiend that I find that if I put this on my food, I don't use as much salt. Wed Apr 22 12:42:14 -0700 2009 4616432 281630 FoodyGirly