When I was in Greece, I used to harvest wild Oregano from the hillsides to bring back to cook dinner with.  At one point, I harvest a lot of it that I then dried and put into a bottle to bring home with me (I know, I know, not totally legal).

I ran out last year, and I decided to plant some Greek Oregano in the garden so that at least I could enjoy the lovely taste I discoverd in that magical land.

The plant was small last year, and I didn’t get much from it, but it survived the winter beautifully, and I realized the other day that if I did not do anything about it it was going to go to seed early.  I quickly took my scissors out and cut down the plant to harvest for the kitchen.

I got a LOT of Oregano from the harvest.  It filled up my entire food dehydtrator.

When the plants had fully dried out, I pulled all the leaves off and put them in a bag.

Daphne’s job was to squish the bag up so that the leaves broke down into smaller chunks that could be used in the kitchen.  She was really fond of the job.  She liked to call it “squish, squish, squish.”

I now have a full pint of freshly dried and harvested Oregano from my garden that I can use to my culinary heart’s content.  I am excited to see future yields from the plant!