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Using fresh Oregano - Forno Bravo Forum: The Wood-Fired Oven Community

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Using fresh Oregano

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  • Using fresh Oregano

    In addition to a bumper crop of basil, I have a bumper crop of oregano. I've tried using it fresh and didn't get nearly the flavor I like from dried. I then dried some fresh herb and got what I wanted/expected.

    What is the best way to use fresh oregano supposed: on the pizza after cooking or mixed into the sauce?

  • #2
    Re: Using fresh Oregano

    I think oregano is one of the herbs you put in the sauce and then allow to rest for a while so the tomatoes can absorb the taste of the herbs. Thats how I use my fresh oregano anyway.
    "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

    http://www.fornobravo.com/forum/f8/p...pics-2610.html
    http://www.fornobravo.com/forum/f9/p...nues-2991.html

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    • #3
      Re: Using fresh Oregano

      You also need to either bruise or cut the oregano, and use about twice as much fresh as you would dry.
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      • #4
        Re: Using fresh Oregano

        Thanks folks. I'll give those tips a try. I've had the oregano in my garden for several years now... but it only started to really grow since I stopped watering it!

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