Aromatic oregano is a key component that gives pizza and pasta an exceptional taste, which explains the high demand for packets of this seasoning when buying ready-made dishes. People also keep it at home for use in sandwiches or magic. However, a small bottle of oregano in stores can cost between 200 and 300 rupees. If you want to avoid constant expenses on expensive pizza seasoning, you can make equally aromatic and pure oregano at home for only 5-10 rupees.
How to make oregano:
Oregano is essentially made from the leaves of a plant similar to fennel (ajwain). Below is a simple method for preparation and long-term storage using a frying pan or microwave oven.
Ingredients
For preparation, you will need: fresh fennel (ajwain) or merua leaves — 2-3 cups; chili flakes — 1/2 teaspoon (optional, for an Italian flavor); garlic powder — 1/4 teaspoon (optional); a pinch of salt.
Preparation Method
First, the fresh fennel leaves should be thoroughly washed with water 2-3 times to remove all dirt. Then, spread the leaves on a cotton cloth and leave them for 10-15 minutes to allow all external moisture to dry completely.
There are two simple ways to dry the leaves:
- Drying in a frying pan: Heat a heavy frying pan or pot over low heat. Sprinkle the dry leaves onto it and cook over very low heat for 4-5 minutes. The leaves will gradually release moisture and become crispy. It is important to monitor so that the leaves do not burn or darken, preserving their green color.
- Drying in a microwave oven: Spread the leaves on a microwave-safe plate and heat in 30-second intervals for 1.5-2 minutes until they are crispy enough to crush by hand.
Crushing technique (creating flakes): Once the leaves are completely cool and brittle, instead of blending them, they should be lightly rubbed or crushed between your palms. Blending will result in a powder, whereas rubbing by hand will yield authentic oregano flakes, like those in the store.
Adding flavorings: Add a pinch of salt, a little garlic powder, and chili flakes to the crushed oregano leaves, then mix well.
Storage: The finished oregano should be placed in a completely dry glass jar or airtight container. It will not spoil for 6 months or even a year, retaining its rich aroma.