Oregano - Hot and Spicy
Hot and Spicy Oregano is a perennial with green foliage is spicier than Greek Oregano. Used in salsa, tacos and chili dishes. As the name suggest, this pungent oregano has the bold flavors that are the building blocks of Mexican dishes. Also, a good substitute for recipes calling for common oregano, though reduce amount by half of what the recipe calls for. This oregano has become a favorite of Nick's. He prefers to use Hot and Spicy Oregano over Greek Oregano. We use it every time for making taco seasoning, salsa, dirty rice, and chili soup.
Oregano is an easy cut and come herb. One plant will provide enough oregano for cooking and making sauces for 2 people for an entire year! In the summer months I'll go out once or twice and cut back my oregano. I take the stalks inside, tie them with a rubber band and hang upside down away from sunlight for about 4 weeks. The end result? Dried oregano, from your garden, better tasting than anything you can buy at the store. Just strip the leaves off the stem into a jar with a lid and store with your other herbs.
*Hint: Don't crush up the leaves until you're ready to use the oregano. The aroma, oils are preserved inside the leaves and will be released once they are crushed.
Hot and Spicy Oregano is a perennial with green foliage is spicier than Greek Oregano. Used in salsa, tacos and chili dishes. As the name suggest, this pungent oregano has the bold flavors that are the building blocks of Mexican dishes. Also, a good substitute for recipes calling for common oregano, though reduce amount by half of what the recipe calls for. This oregano has become a favorite of Nick's. He prefers to use Hot and Spicy Oregano over Greek Oregano. We use it every time for making taco seasoning, salsa, dirty rice, and chili soup.
Oregano is an easy cut and come herb. One plant will provide enough oregano for cooking and making sauces for 2 people for an entire year! In the summer months I'll go out once or twice and cut back my oregano. I take the stalks inside, tie them with a rubber band and hang upside down away from sunlight for about 4 weeks. The end result? Dried oregano, from your garden, better tasting than anything you can buy at the store. Just strip the leaves off the stem into a jar with a lid and store with your other herbs.
*Hint: Don't crush up the leaves until you're ready to use the oregano. The aroma, oils are preserved inside the leaves and will be released once they are crushed.
Hot and Spicy Oregano is a perennial with green foliage is spicier than Greek Oregano. Used in salsa, tacos and chili dishes. As the name suggest, this pungent oregano has the bold flavors that are the building blocks of Mexican dishes. Also, a good substitute for recipes calling for common oregano, though reduce amount by half of what the recipe calls for. This oregano has become a favorite of Nick's. He prefers to use Hot and Spicy Oregano over Greek Oregano. We use it every time for making taco seasoning, salsa, dirty rice, and chili soup.
Oregano is an easy cut and come herb. One plant will provide enough oregano for cooking and making sauces for 2 people for an entire year! In the summer months I'll go out once or twice and cut back my oregano. I take the stalks inside, tie them with a rubber band and hang upside down away from sunlight for about 4 weeks. The end result? Dried oregano, from your garden, better tasting than anything you can buy at the store. Just strip the leaves off the stem into a jar with a lid and store with your other herbs.
*Hint: Don't crush up the leaves until you're ready to use the oregano. The aroma, oils are preserved inside the leaves and will be released once they are crushed.