Picking & Drying of Fresh Oregano-DIY

Oregano.
Ladies & Gentlemen, the Greater Oregano!
Native, perennial aromatic plant, medicinal, industrial, excellent flavor, and great bee-keeping plant, known since antiquity. Who knows if it is fresh and blooming, how many have collected and dried it, how many we use it, or how much it is unknown?
Rhetorical inquiries about the oregano in order to make an effort to approach the matter and see how we can harvest, drain or even cultivate -why not- our own oregano, not least the Greek village tomato salad with feta cheese and Oregano is our gourmet ambassador around the world!
And here I am going to tell you a secret… if you are near mountains, hills, and slopes go out and meet her. If you are urban, you can not have a balcony, a sunny window will be there, then cultivate your oregano and then everything else that smells like a oregano will never be yours anymore!
Its therapeutic properties, look for them and you will find, here today we learn to gather, dry it, scrub it to show its aromas and to put it in jars to taste our food and our mood!
Yours!

work: 1h:00′

time: 1 εβδομάδα

very easy:

Vine Leaves Maintenance 2-DIY

In an earlier post we saw a dry way of Vine Leaves Maintenance. Today Kitchen Stories suggests another way to boil the leaves and then freeze them.
The season of fresh leaves is in May and June, depending on which area we are talking about. Find and cut your own fresh spring vine leaves, the first ones that Greek vineyards make or buy ready-made cuts from your neighborhood and prepare them to get into your cupboards so you can use them at any time. And do not forget the best leaves are gathered when they are still tender only by the climates of the Sultanina variety or Debina variety.
The suggested method is simple and very easy. Packaged this way, they will keep perfectly in your freezer. Yours!

work: 45′

time: 45′

very easy:

Vine Leaves Maintenance

There are several ways to maintain vine leaves in order to have them for the whole year, without the cooling devices of our time. The drying, the bottles, the brine, the jars. Since ancient times yet, since they stored them in small clay pots, covered with olive oil since they did not have refrigerators, until our days with freezing.
The best time of harvesting the leaves is the months of May and June. The vine is preferably sultanas, which has the most tender and delicious leaves, and of course not sprayed.
Today's maintenace is called dry maintenance and is simple and quite easy. Prerequisite: the leaves are completely dry, otherwise you risk to make black spots from moisture and spoil.

work: 30′

time: 30′

very easy: