i seriously need to learn to cook with this — it’s growing like a weed in my backyard and practically taking over :
it’s grown so much, the stems are toppled over, and it’s beginning to flower…
i had to cut it back a little… and i was talking to it like, “how should we prepare you? would you like to go in a sauce? what do you compliment best?” hAhA!
any suggestions to you herb growers/users out there?!
food & foto 
I want to try butternut squash gnocchi with fried sage…do you think you could fry oregano in a similar fashion?
http://www.eatliverun.com/butternut-squash-gnocchi-with-browned-butter-and-fried-sage/
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oh my, that looks amazing. sage is such a distinct flavour, i love it. i had never thought of frying an herb! i love wordpress! i’ve learned so much i swear. i’ve actually never tried to make gnocchi either and i love it! do it up, blog it and i’ll like the heck out of that post! haha
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You’re on! Maybe this week, maybe next week, but SOON.
The sage really caught my eye, too. Can you imagine? Fried, crumbled sage over rich buttery pasta? It makes my lady bits tingle just thinking about it.
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LOL! you just my flavah, i love it.
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My oregeno is getting bushy too. I just had to cut back all my parsley because it is getting bushy and wanting to go to seed.
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Oregano can replace cilantro in some salsa recipes–especially the ones that use roasted tomatoes and peppers. It’s a really nice change of pace (and cilantro is one of those love-it-or-hate-it herbs, so it makes everyone happy). If you can find the Mexican variety, even better, but I use Greek too.
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awesome, thanks for the advice, claire! i’ll have to come up with a recipe for it – maybe some enchiladas… mmmmm
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