Herbs

Oregano

Greek Oregano

For real flavor there is nothing like the taste of fresh Greek Oregano. This is a very spicy herb in fact the fresh leaves when tasted will numb the end of your tongue. This oregano is probably the spiciest even twice as spicy as Italian Oregano. The flavor of fresh leaves do not hold up well to prolonged cooking so should be added towards the end of the cooking to get the best flavor.
Very spicy the Greek Oregano has intense flavor

Greek Oregano

Growing Greek Oregano

Location

Greek Oregano will need a sunny location with 6 to 8 hours of full sunlight a day. Greek Oregano does not do well in high humidity or wet soil. A raised bed or container is best for this herb with well drained soil.

Propagation

Plants can be started from seeds, divisions or cuttings. Plant after the temperature is at or above 45 degrees.

Growing

Plants should be water well at least once a week . Depending if it is grown in containers then it may need watering more often as containers dry out faster. If you are growing in containers make sure to provide a lot of drainage so soil will not be soggy. Water the plants mid day whenever possible. Fertilize sparingly if at all oregano likes the soil on the lean side. Be sure to keep pinching off the flower buds before opening to prevent the plant from flowering it will keep the plants bushy and prevent them bolting to seed. When the centers begin to die out divide the plants. You can also divide plants if you wish to make more plants.

Harvesting

Once the plant has reached 4″ to 5″ sprigs can be taken . Harvesting before the plant blooms will yield the most flavorful leaves. As the flowers begin to develop the essential oils diminish. The leaves can either be used fresh or dried. Dried leaves have a stronger flavor than the fresh. More information on herbs can be found at B A Greenthumb

Incoming search terms:

• italian oregano spicy

Dill

Dill weed is an herb that has two seasons well has two parts that are used anyway. In the spring the dark green crisp tasting leaves are used to spice up fish, cheese, vegetables, and sauces. It is outstanding with potatoes. Cucumbers are another vegetable that goes well with dill. When using the leaves use them fresh for the best flavor. When adding to hot dishes add at the end of cooking so it retains it’s flavor.

Dill seed has a much more potent flavor than the leaves it seems to be a cross between celery and anise. At the end of summer seeds form on the plants flowers and can be used for pickling, stews, rice dishes, breads and work well with root vegetables.

Location
Plant dill in a sunny location receiving 6 to 8 hours of sunlight everyday. Too much hot sun can damage the plants. The soil should be rich but well drained. Dill is considered a hardy annual and is very drought resistant .

Propagation
After the danger of frost has passed and the soil has warmed. Plant dill in loose friable soil near the surface. Seeds should be planted a half an inch deep and covered with a little fine soil.Water lightly and keep the area moist. The plants should begin to emerge in two weeks thin them out to 10 inches apart to promote good growth.

Growing

Water sparingly as the plants grow in about four to six weeks the plants will start to form flowers you may harvest the leaves by snipping them off. The flowers will turn yellow then as the seeds start the form the flower heads will start to turn brown. Once this happens new leaves will stop forming . When the heads are brown you can harvest the seed. You should continue to plant new dill plants every two weeks to insure a fresh supply of dill weed all summer long.

Harvesting
The leaves of the dill weed can be harvested after three or four weeks. Snip off what you need and use fresh. May be held in the refrigerator for several days in a plastic baggy. To harvest the seeds wait until the flower heads have completely turned brown then place them in a paper bag to finish drying in a cool space. After a couple of weeks shake the bag an all the seeds will fall out of the heads into the bottom of the bag. These seeds then can be kept in a glass jar in a dark place.