Oregano

Tips:

Add chopped oregano leaves to tomato sauces for pastas, pizza and for dipping - two tablespoons per cup of tomatoes.

Add oregano at the very end of cooking mushrooms - a tablespoon per cup of cooked mushrooms.

Finely mince a couple tablespoons each of oregano, basil, thyme, parsley and add to 1/4 cup Parmesan cheese, and mix with two cups of breadcrumbs - to coat veal, poultry, fish, eggplant slices and as a topping for casseroles.

Slice peppers and onions and gently fry in olive oil - add a tablespoon chopped oregano for each onion near the end of cooking.

Put several sprigs of oregano into a pint bottle of vinegar and let steep for a month or more in a dark place to use as part of a salad dressing with olive oil.

Make a basic pizza with tomato sauce and mozzarella cheese as toppings and spread a good handful of whole oregano leaves over top and finish with more mozzarella and some grated Parmesan.

Chop together two tablespoonfuls each oregano, marjoram, basil, rosemary, thyme and parsley and add to two cups of any salad dressing.

Tuck sprigs of oregano under the skin of chickens to be roasted or in the cavity of any fish to be baked.

Herbal Butter

Source: Shenandoah Growers
Servings: 1 Stick of Butter

* Ingredients: 1 stick butter, softened
* 2 tbsp. fresh, minced thyme, basil, oregano, cilantro, or rosemary (or any combination you choose)

Instructions:

Using blender or electric mixer, whip butter or margarine and herbs until creamy.