Home |
Search |
Today's Posts |
|
General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
|
|||
|
|||
Help with Cuban Oregano
I was introduced to it last year. It is great used fresh.
This year I overbought it and have a couple of large plants with regular sized leaves and 3 even larger plants with dinner plate sized leaves. I tried freezing it, but upon defrosting, the leaves were limp, water logged and really dark green. Although they had the right smell, the consistency was that of 'for use only in stews/soups'. Last year I tried drying them at about 115 degrees, but was unhappy with the results-they browned, looked like dead leaves and were useless. All the net searches I found deal with growing and cooking with the fresh stuff. I wish to preserve and store it. Any suggestions? |
|
|||
|
|||
Help with Cuban Oregano
"Kswck" > wrote:
>I was introduced to it last year. It is great used fresh. >This year I overbought it and have a couple of large plants with regular >sized leaves and 3 even larger plants with dinner plate sized leaves. >I tried freezing it, but upon defrosting, the leaves were limp, water logged >and really dark green. Although they had the right smell, the consistency >was that of 'for use only in stews/soups'. >Last year I tried drying them at about 115 degrees, but was unhappy with the >results-they browned, looked like dead leaves and were useless. >All the net searches I found deal with growing and cooking with the fresh >stuff. >I wish to preserve and store it. > >Any suggestions? > I salt some of my basil leaves. The flavor is still good and the texture is good. Try a few and see if it works. I usually use Kosher salt, but most any kind should work. -- Susan N. There are 10 types of people in the world. Those who understand binary and those who do not. |
|
|||
|
|||
Help with Cuban Oregano
"The Cook" > wrote in message ... > "Kswck" > wrote: > > >I was introduced to it last year. It is great used fresh. > >This year I overbought it and have a couple of large plants with regular > >sized leaves and 3 even larger plants with dinner plate sized leaves. > >I tried freezing it, but upon defrosting, the leaves were limp, water logged > >and really dark green. Although they had the right smell, the consistency > >was that of 'for use only in stews/soups'. > >Last year I tried drying them at about 115 degrees, but was unhappy with the > >results-they browned, looked like dead leaves and were useless. > >All the net searches I found deal with growing and cooking with the fresh > >stuff. > >I wish to preserve and store it. > > > >Any suggestions? > > > > I salt some of my basil leaves. The flavor is still good and the > texture is good. Try a few and see if it works. I usually use Kosher > salt, but most any kind should work. > Actually I was asking about Cuban Oregano-not basil. |
|
|||
|
|||
Help with Cuban Oregano
"Kswck" > wrote in message t... > I was introduced to it last year. It is great used fresh. > This year I overbought it and have a couple of large plants with regular > sized leaves and 3 even larger plants with dinner plate sized leaves. > I tried freezing it, but upon defrosting, the leaves were limp, water logged > and really dark green. Although they had the right smell, the consistency > was that of 'for use only in stews/soups'. > Last year I tried drying them at about 115 degrees, but was unhappy with the > results-they browned, looked like dead leaves and were useless. > All the net searches I found deal with growing and cooking with the fresh > stuff. > I wish to preserve and store it. > > Any suggestions? > May I suggest air drying the leaves still attached to the stalks as you would fresh flowers? My oregano plant - which is called oregano brujo (witch's oregano) in Puerto Rico because it grows wild and thrives with no attention given but dies if you water and care for them - grew so big that i cut full stems off it and hung them upside down to dry... they turned brownish green but retained all the flavor... hope this works for you... Sandra |
|
|||
|
|||
Help with Cuban Oregano
"Kswck" > wrote in message t... > I was introduced to it last year. It is great used fresh. > This year I overbought it and have a couple of large plants with regular > sized leaves and 3 even larger plants with dinner plate sized leaves. > I tried freezing it, but upon defrosting, the leaves were limp, water logged > and really dark green. Although they had the right smell, the consistency > was that of 'for use only in stews/soups'. > Last year I tried drying them at about 115 degrees, but was unhappy with the > results-they browned, looked like dead leaves and were useless. > All the net searches I found deal with growing and cooking with the fresh > stuff. > I wish to preserve and store it. > > Any suggestions? > May I suggest air drying the leaves still attached to the stalks as you would fresh flowers? My oregano plant - which is called oregano brujo (witch's oregano) in Puerto Rico because it grows wild and thrives with no attention given but dies if you water and care for them - grew so big that i cut full stems off it and hung them upside down to dry... they turned brownish green but retained all the flavor... hope this works for you... Sandra |
|
|||
|
|||
Help with Cuban Oregano
"Foxy Lady" > wrote in
: > > "Kswck" > wrote in message > t... >> I was introduced to it last year. It is great used fresh. >> This year I overbought it and have a couple of large plants with >> regular sized leaves and 3 even larger plants with dinner plate sized >> leaves. I tried freezing it, but upon defrosting, the leaves were >> limp, water > logged >> and really dark green. Although they had the right smell, the >> consistency was that of 'for use only in stews/soups'. >> Last year I tried drying them at about 115 degrees, but was unhappy >> with > the >> results-they browned, looked like dead leaves and were useless. >> All the net searches I found deal with growing and cooking with the >> fresh stuff. >> I wish to preserve and store it. >> >> Any suggestions? >> > > May I suggest air drying the leaves still attached to the stalks as > you would fresh flowers? > > My oregano plant - which is called oregano brujo (witch's oregano) in > Puerto Rico because it grows wild and thrives with no attention given > but dies if you water and care for them - grew so big that i cut full > stems off it and hung them upside down to dry... > > they turned brownish green but retained all the flavor... > > hope this works for you... > > Sandra > > > How about those microwave drying kits?...felt and weights to press and dry plants. At lee Valley. -- Once during Prohibition I was forced to live for days on nothing but food and water. -------- FIELDS, W. C. |
|
|||
|
|||
Help with Cuban Oregano
"hahabogus" > wrote in message ... > "Foxy Lady" > wrote in > : > > > > > "Kswck" > wrote in message > > t... > >> I was introduced to it last year. It is great used fresh. > >> This year I overbought it and have a couple of large plants with > >> regular sized leaves and 3 even larger plants with dinner plate sized > >> leaves. I tried freezing it, but upon defrosting, the leaves were > >> limp, water > > logged > >> and really dark green. Although they had the right smell, the > >> consistency was that of 'for use only in stews/soups'. > >> Last year I tried drying them at about 115 degrees, but was unhappy > >> with > > the > >> results-they browned, looked like dead leaves and were useless. > >> All the net searches I found deal with growing and cooking with the > >> fresh stuff. > >> I wish to preserve and store it. > >> > >> Any suggestions? > >> > > > > May I suggest air drying the leaves still attached to the stalks as > > you would fresh flowers? > > > > My oregano plant - which is called oregano brujo (witch's oregano) in > > Puerto Rico because it grows wild and thrives with no attention given > > but dies if you water and care for them - grew so big that i cut full > > stems off it and hung them upside down to dry... > > > > they turned brownish green but retained all the flavor... > > > > hope this works for you... > > > > Sandra > > > > > > > > How about those microwave drying kits?...felt and weights to press and dry > plants. At lee Valley. > I've never used those kits so I don't know if they would work. The leaves of this kind of oregano plant are very thick and very juicy... like a succulent... I've only dried them once and it came out fine... but now i puree them with some salt and olive oil, then freeze the mix for future use in sofrito. It looks darker but works just fine. Sandra |
|
|||
|
|||
Help with Cuban Oregano
On Tue, 13 Jul 2004 23:11:34 GMT, "Kswck" > wrote:
>> I salt some of my basil leaves. The flavor is still good and the >> texture is good. Try a few and see if it works. I usually use Kosher >> salt, but most any kind should work. >> > > >Actually I was asking about Cuban Oregano-not basil. > Yeah, but still, it might work. Worth an experiment. I tried to grow Cuban oregano one summer, but it died. Where are you growing it? modom "Dallas is a rich man with a death wish in his eyes." -- Jimmie Dale Gilmore |
|
|||
|
|||
Help with Cuban Oregano
"Michael Odom" > wrote in message ... > On Tue, 13 Jul 2004 23:11:34 GMT, "Kswck" > wrote: > > >> I salt some of my basil leaves. The flavor is still good and the > >> texture is good. Try a few and see if it works. I usually use Kosher > >> salt, but most any kind should work. > >> > > > > > >Actually I was asking about Cuban Oregano-not basil. > > > Yeah, but still, it might work. Worth an experiment. I tried to grow > Cuban oregano one summer, but it died. Where are you growing it? > > > modom > > "Dallas is a rich man with a death wish in his eyes." > -- Jimmie Dale Gilmore One set is in a wine barrel in a garden. The others are in a small garbage can sitting on a balconey. |
|
|||
|
|||
Help with Cuban Oregano
"hahabogus" > wrote in message ... > "Foxy Lady" > wrote in > : > > > > > "Kswck" > wrote in message > > t... > >> I was introduced to it last year. It is great used fresh. > >> This year I overbought it and have a couple of large plants with > >> regular sized leaves and 3 even larger plants with dinner plate sized > >> leaves. I tried freezing it, but upon defrosting, the leaves were > >> limp, water > > logged > >> and really dark green. Although they had the right smell, the > >> consistency was that of 'for use only in stews/soups'. > >> Last year I tried drying them at about 115 degrees, but was unhappy > >> with > > the > >> results-they browned, looked like dead leaves and were useless. > >> All the net searches I found deal with growing and cooking with the > >> fresh stuff. > >> I wish to preserve and store it. > >> > >> Any suggestions? > >> > > > > May I suggest air drying the leaves still attached to the stalks as > > you would fresh flowers? > > > > My oregano plant - which is called oregano brujo (witch's oregano) in > > Puerto Rico because it grows wild and thrives with no attention given > > but dies if you water and care for them - grew so big that i cut full > > stems off it and hung them upside down to dry... > > > > they turned brownish green but retained all the flavor... > > > > hope this works for you... > > > > Sandra > > > > > > > > How about those microwave drying kits?...felt and weights to press and dry > plants. At lee Valley. > > -- Never tried that. I use a dehydrator. |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
Cuban Oregano ??? | General Cooking | |||
Cuban oregano | General Cooking | |||
Oregano | General Cooking | |||
Oregano | Preserving | |||
An embarrassment of Oregano | General Cooking |