Finally, a herb that actually holds its own when dried! In fact, dried oregano often packs a more intense punch than fresh sprigs, making it the go-to choice for so many recipes. If you’re a gardener, you’re in luck—stocking up on your own homegrown supply is super easy.
Choosing Your Drying Method
When it comes to preserving oregano through drying, you’ve got a few great options depending on your setup:
- Air drying (the classic way)
- In the oven
- In a dehydrator
Start with the Best: Tips for a Flavorful Harvest
Drying is only worth the effort if your oregano is at its peak. The essential oils that give oregano its signature kick fluctuate throughout the growing season—and even throughout the day. To harvest the most aromatic sprigs, keep these tips in mind:
- Cut the stems during or just before flowering.
- Depending on the variety, peak bloom is usually June through July.
- Wait for a few sunny days in a row before harvesting to boost the oil concentration.
- Snip your herbs on a dry morning once the dew has evaporated.
- Cut the stems just above a pair of leaves, before the base of the plant gets too woody.
Pro Tip:
Oregano flowers aren’t just edible; they’re just as flavorful as the leaves! Don’t bother picking them off—dry them right along with the stems.
Prep Your Sprigs Gently
If you’re growing oregano in your backyard or in pots on the balcony, you’ll know exactly how clean it is. Try to harvest only the cleanest stems so you can skip the rinse. A gentle shake is usually enough to get rid of any dust or hitchhiking bugs. Washing can actually strip away some of those precious oils and slows down the drying process. If you absolutely must wash them, pat them completely dry with a paper towel first. Keep the stems whole for now—the more you cut them, the more flavor escapes. Just pluck off any damaged or yellowed leaves.
Air Drying Your Oregano
Bundle about a dozen stems together with some twine and hang them upside down. Find a spot that’s warm, dry, and has good airflow, but keep them out of direct sunlight. If you’re hanging multiple bundles, make sure they aren’t touching so the air can circulate. Your oregano should be perfectly dry in about a week.
Using the Oven or Dehydrator
If you’re in a hurry, you can use heat—but keep it low and slow! You don’t want to exceed 95°F (35°C). Spread the sprigs in a single layer on a baking sheet or rack, making sure they don’t overlap. If using a dehydrator, just follow your manufacturer’s settings for herbs. In the oven, it’ll take several hours; keep the door cracked open slightly to let the moisture escape. You’ll know it’s done when the leaves crumble easily between your fingers.
Storage and Shelf Life
Once the oregano is bone-dry, strip the leaves from the stems and crumble them up. Store your stash in an airtight container, and it’ll stay potent for at least a year—just in time for your next big harvest! To keep the flavor from fading, store it in a dark pantry. If you want to keep it on the counter, use amber glass jars or ceramic crocks to block out the light.
Pro Tip:
Oregano tends to lose its vibrant green color when dried. If you prefer that bright pop of color for your winter dishes, freezing is a fantastic alternative.
