Planting your Oregano!

  • Oregano will take approximately 70 days from seed to harvest. It is a low maintenance herb that can last for years with the proper climate. For a bushier plant, trim the leaves once the plant has grown to be four inches tall. It will grow back to be fuller and thicker after it is properly pruned. The herb became popular in the United States after World War II when soldiers came back from Europe where oregano was common. It has been used for healing properties in oils, and has been used in cultural dishes for centuries. Oregano is an excellent source of iron and vitamin K!


  • Oregano is best known for being used when dried. When you are drying the herb, you will need to harvest sprigs of the herb at a time, or pull off the leaves. To harvest, wait until the plant is eight inches tall. Then, clip the sprigs off to be four inches tall from their base. This will allow the plant to continue growing while also giving you the best flavor of the herb. 


Lemon Oregano Chicken 


6 chicken thighs
1 cup shallots
2 garlic cloves
1 cup rice
Fresh oregano
Fresh basil
3 teaspoons dried oregano
2 lemons
Olive oil 

  • Preheat oven to 400 degrees.
    Heat an oven safe skillet to high heat, and add chicken thighs with the skins down.
    Cook for 10 minutes, then flip for 1-2 minutes. Set chicken aside.
    Reduce the heat to medium, add a tablespoon of oil to the pan.
    Cook shallots and garlic until they are softened. Pour in the stock, lemon juice, and lemon zest. Add the dried oregano, stir, and add the rice.
    Then, add the chicken with the skin side up.
    Put the slices of lemon and fresh oregano into the skillet, turn the heat to high, and wait until it reaches a boil.
    Put the skillet into the oven after it boils, and bake until the rice and chicken are fully cooked. Garnish with fresh herbs and serve. 

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