Have a good supply of it in the garden, any ideas would be appreciated!
beaker59,
Sep 16, 10:20pm
Lucky you mine is looking a bit sad at the moment but it is getting a bit overgrown by some rampant lemongrass so may have to move one or the other.
I use it as just a general purpose herb, great when new growth chopped into salads or in any chicken or fish dish but also I add it to lots of casserole type dishes. I did start drying bunches last year which worked well crushed over all sorts of dishes.Nice to add heaps to chicken stuffing.
davidt4,
Sep 16, 11:51pm
Fresh oregano is used a lot in Argentinean marinades.Here's one that you can use either as a marinade for meat or as a sauce for grilled meat.It is delicious.
Chimichurri (Argentinean )
Salmuera:
1 c water 1 tab coarse salt
Boil water, add salt and stir to dissolve.Cool
1 head garlic, peeled and chopped very finely 1 c flat leaf parsley leaves, chopped finely 1 c fresh oregano leaves, finely chopped 2 tsp chilli flakes ¼ red wine vinegar ½ c e v olive oil
Mix garlic, herbs and chilli.Whisk in vinegar, then oil, then salmuera.
Best when made at least 1 day in advance.Will keep refrigerated 2 - 3 weeks.
lythande1,
Sep 17, 12:42am
Freeze it and use it a bit at a time.
mjwright,
Sep 17, 8:30am
Hi I would make a herbal salt with it, make sure it is sea salt, layer it into jars with salt, when dried {the salt will draw moisture out of herb} can blitz in food processor and use to season anything is really yummy.
kamitchell,
Sep 17, 9:03am
Yum, thankyou to all of you! These suggestions sound great! Will be trying these for sure
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