Oregano (Origanum vulgare) is not only one of the most widely used herbs in Mediterranean cooking; it is also very easy to grow in a vegetable garden or pot—and it is perennial.
With the right care, it can provide fragrant leaves for many months.
Here we explain the best time to harvest it and how to dry it correctly so that it retains all its flavour and properties.
When should oregano be harvested?
The best time to harvest oregano is when it begins to flower, generally between early and mid-July, in climates such as that of the Valencian Community.
This is because, at the very start of flowering, the essential oils are most concentrated in the leaves, giving them a stronger, longer-lasting aroma.
💡 If you wait too long and the flowers open fully, the leaves will begin to lose their potency as the plant directs its energy towards reproduction.
TIP: Always choose a dry, sunny morning, after the dew has evaporated. The leaves will then be clean and contain less moisture.
How should it be harvested?
To harvest oregano, cut the stems about 10 cm from the base, always leaving leaves lower down so that the plant can regrow. Be sure to use clean, sharp secateurs to avoid damaging the stem.
If you are unsure how to care for your secateurs, read our previous post.
To preserve oregano as a herb and enjoy it throughout the year, we recommend air-drying it using the traditional method:
Make small bunches.
Tie the harvested oregano stems together and hang the small bunches upside down in a dark, dry and well-ventilated place. This might be an area of the kitchen away from direct light, a hallway or an entrance hall.
TIP: Do not wash the oregano before drying it, unless it is very dirty. Moisture prolongs drying and can cause mould.
Wait for it to dry.
It will be dry in one to two weeks.
Strip off the leaves.
Gently crumble the leaves and store them in an airtight jar away from direct light.
Enjoy!
Once dried and properly stored, your oregano is ready to flavour all kinds of dishes and recipes.
