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Cretan Herbs: Drying and Storing Oregano and Thyme
By Kevin
Drying oregano is easy, but the timing and method determine how much flavor remains. Essential oils are volatile: harvesting too late, drying too warm, or improper storage will cause you to lose exactly what you grow the herb for. In Crete, it has been air-dried for generations, slowly and in the shade. This article explains how to do it correctly, for oregano as well as for thyme and other Mediterranean herbs.
When to harvest oregano for drying?
The best time is shortly before or at the beginning of flowering, usually between June and August. At this time, the content of essential oils is highest. As soon as the plant is in full bloom, it puts its energy into seed formation and the aroma diminishes. Harvest on a dry morning, after the dew has dried, but before the midday heat sets in. Damp plants will mold during drying, and in the heat, the oils will already evaporate on the bush. Cut entire shoots about a hand's width above the ground, do not pluck individual leaves.
Air drying: the gentlest method
Tie the shoots into small bundles, not too thick, otherwise the middle will not dry through. Hang upside down in a shady, airy place. Direct sun will speed up the process, but will cost color and aroma. Depending on the humidity, it takes one to two weeks. The oregano is ready when a leaf audibly breaks between your fingers. If it still bends, it needs more time. Residual moisture is the most common reason for mold in the storage jar.Drying oregano in the oven
This is possible, but it's the second choice. At a maximum of 40 degrees Celsius and with the oven door slightly ajar, so that moisture can escape. Duration: two to four hours. Anything above that will drive out the essential oils, and the result will smell like hay instead of oregano. A dehydrator on the lowest setting works better than the oven.Rubbing and storing
After drying, strip the leaves from the stems. This is called rubbing. Discard the stems, they don't add any flavor. Do not chop or grind: whole leaves retain their aroma significantly longer because less surface area is exposed to the air. Grind only just before use, directly over the pot. Store in a dark, airtight, and cool place, preferably in a screw-top jar or tin can. Not near the stove, where steam and heat can reach it. This way, dried oregano remains fully aromatic for 12 to 18 months. After that, it is not spoiled, but significantly weaker. The test: rub a pinch between your fingers and smell. If it smells strong, there's enough. If it smells like nothing, you can double the amount in the recipe or replace the jar.Why dried oregano is more intense than fresh
For most herbs, fresh is better. Oregano is one of the exceptions. When drying, water evaporates, the essential oils remain and concentrate. One teaspoon of dried oregano is equivalent to about one tablespoon of fresh. The same applies to thyme, rosemary, and bay leaf. It works poorly for parsley, basil, and chives: they lose almost all their aroma when dried. What distinguishes the herbs: Oregano or thyme?What makes Cretan herbs special
Cretan herbs grow on barren limestone soils under intense sunlight and with little water. These stressful conditions force the plants to produce more essential oils. Cretan oregano belongs to the subspecies Origanum vulgare subsp. hirtum, which is known to be particularly rich in carvacrol. The mild oregano sold in supermarkets usually comes from other subspecies with a considerably lower content. Carvacrol is the substance responsible for the intense, peppery aroma that also remains stable when heated. It is the reason why often half the amount is sufficient when switching to Cretan oregano. What is compensated for by irrigation and fertilization in other growing regions, is created in Crete by the natural interaction of climate and soil. We source our herbs directly from small farms in the Gouves region. No intensive irrigation, no over-fertilization, hand-harvested at the right time. More about the region: Gouves in Crete.