Fresh oregano is fantastic, but let’s be real—dried oregano is often the go-to because the flavor is so much more intense. So, where does the freezer fit in? While freezing might not “beat” drying in terms of sheer punch, it definitely has some perks you shouldn’t ignore. Let’s dive into why you might want to clear some space next to the ice cream.
Why Frozen Oregano is a Total Game Changer
With a stash of frozen oregano, you’ll never have to deal with a “herb emergency” again! As long as you’ve got enough sprigs tucked away, your supply will last a solid 12 months. You can just top off your stock with every new harvest. Another big plus? That gorgeous, deep green color. Unlike dried oregano, which turns a bit dusty-looking, frozen leaves stay vibrant. Plus, the flavor keeps that bright, fresh, slightly sweet kick that you only get from the garden.
When to Harvest for the Freezer
If you just need a pinch for tonight’s pizza, you can harvest whenever you like. But if you’re planning to freeze (or dry) a big batch, timing is everything. You want to wait for that “sweet spot” where quantity and quality meet before grabbing your garden shears.
- Harvest while the oregano is blooming.
- That’s when the essential oils—and the flavor—are at their peak.
- Pick a sunny morning to cut your herbs.
- Ideally, it should have been sunny for a few days straight.
- Cut the stems back significantly, leaving about a hand’s width above the ground.
Pro Tip:
Don’t toss the flowers! They are completely edible and taste just as good as the leaves.
Prepping for the Deep Freeze
- Keep the stems whole at first and give them a good rinse under cool running water.
- Make sure the oregano is completely dry before moving on.
- Once dry, pluck the leaves from the stems. Doing it in this order helps lock in the aroma.
- Sort through your pile and discard any leaves that are bruised, spotted, or starting to wither.
- Depending on how you like to cook, you can leave the leaves whole or give them a quick chop.
The Best Way to Freeze Oregano
Think about how you usually use your herbs and portion them out accordingly. You can freeze them in small Tupperware containers or freezer bags. If you’re trying to cut down on plastic, small glass jars are a great eco-friendly alternative.
For chopped oregano, the “ice cube method” is a total lifesaver. Just pack the chopped herbs into an ice cube tray and cover them with a little water. Once they’re frozen solid, pop the cubes out and store them in a bag or container.
Pro Tip:
Don’t forget to label your containers! Once they’re frosted over, most green herbs look exactly the same, and you don’t want to play “flavor roulette” with your dinner.
How to Cook with Frozen Oregano
Frozen oregano is best used in cooked dishes. To really let that flavor bloom, you’ll want to let it simmer in the pot for a bit. The golden rule: go straight from the freezer to the pan. Do not let it thaw out first, or you’ll lose some of that delicious aroma (and end up with a mushy mess).
