In temperate zones, oregano can be grown year round. In zones with harsher climates, oregano is considered an annual. No worries, as oregano is easily grown from seeds and can be propagated from cuttings.

To grown oregano, choose a sunny spot with well draining soil. No need to ammend too heavily as the plant will develop more of the volatile oils (those responsible for it’s pungent flavor and it’s medicinal properties) in more challenging conditions.

If you are growing from seed just lightly cover the seeds with a dusting of soil as the seeds like a bit of light in order to germinate.

To harvest, pick sprigs when the plant is at least 5 to 6″ tall. For the best flavor pick young leaves in the morning when the oils are at their highest levels. Be aware that as the plant flowers the flavor begins to diminish and with some varieties even becoming bitter. You can delay blooming by pinching off the flowers as they begin to form.

When using the fresh leaves to flavor cooked dishes, add the oregano towards the end of the cook time for maximum flavor as the volatile oils tend to cook off with long cook times.

Oregano can also be easily dried – pluck the leaves from the stems, spread in a single layer on a tray in a cool well ventilated place until totally dried. Store in an airtight jar for up to 6 to 8 months.

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Oregano finds it’s roots in the Mediterranean and in parts of Asia. Today, we find it growing in all parts of the world and widely used in Italian, Greek and Mexican cuisines. Coincidentally, these are the 3 main varieties grown AND the 3 types with the most antioxidant activity.

Oregano has a long history of medicinal use dating back to Hippocrates who used oregano as an antiseptic as well as for digestive and respiratory disorders. Modern science (with research from the USDA) has backed up the health benefits of oregano showing oregano to be a super concentrated source of powerful phytochemicals and antioxidants including thymol and carvacrol. These compounds and many others are responsible for oregano’s many healing properties*:

• anti-microbial: used as an antiseptic; particularly effective against certain bacteria responsible for food borne illnesses
• anti-parasitic: found by Mexican researchers to be effective against giardia
• anti-fungal: used often by herbalist to fight yeast infections such as candida
• anti-spasmotic
• calmative / sedative

Generally, when used for it’s medicinal properties, oregano is taken as a concentrated oil in gel capsules by mouth or when used as an antiseptic – the oil is used topically.

Many of these “anti” properties lends itself to using oregano as a food preservative (use in dry rubs) or to extend the shelf-life of foods.

Tomorrow, tips on growing this must have herb.

*Be advised that any nutrition information suggested is not intended as a treatment for any disease. The intent of any nutritional recommendation is to support the physiological and biochemical processes of the human body, and not to diagnose, treat, cure, prevent any disease or condition. Always work with a qualified medical professional before making changes to your diet, prescription medication, lifestyle or exercise activities.

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When planting this spring and visiting various nurseries to buy starts – I thought it would be nice to have a pumpkin for the Fall. While searching for a pumpkin plant I saw a butternut squash and my practical side took over. We rarely eat pumpkin but love butternut squash. Done.

Homegrown Butternut Squash

Butternut squash is of course part of the squash family which is related to summer squash like zucchini as well as melons and cucumbers. So, if you are practicing rotation planting be sure to put this into account.

The difference between summer squash and winter squash can be defined by two characteristics.
Winter squash have hard shells whereas summer squash are soft skinned; and
winter squash generally grow as vines whereas summer squash grow more as a bush.

If you planted winter squash you have likely been harvesting for the last month or so depending on when you planted. I was able to pick three fairly small ones this year. I can’t wait to see how we do next year with all that we have learned about gardening.

When harvesting butternut squash you want to wait until it is no longer green – turning into a light tannish color. Of course if you are impatient you can harvest them while very young and prepare them as you would summer squash – maybe sauteed in a bit of extra virgin olive oil and a smashed garlic clove. Know too that any fruits developing after August or so (in zone 9) won’t have time to develop fully so those would be good candidates for the saute action.

Once your butternuts are ripe, cut the squash off the vine so that you have a 3-4″ stem. If you plan on storing through the winter you might want to cure them to further harden their skins. You do this by putting them in a warm place – ideally about 80-85F – for 10 days. If it is warm out you can cure the squash in the sun or indoors in a warm place. After curing, you will want to store them in a cool dark place – between 45 and 55F is ideal. Lay them out in a single layer without touching each other.

There are many ways to enjoy butternut squash – grate and use in place of carrots in carrot cake or if making potato pancakes, replace some of the potato with squash.

Another way to use squash is to roast by cutting in half lengthwise (be careful as the skin is usually very hard – sometimes using a serrated bread knife is easiest), put into a baking dish cut side down with about a half inch of water. Bake at 350F for about 40 minutes or until soft. After the squash cools, scoop it out and use as:

• replacement for pumpkin puree in pies and cakes
• filling for lasagna or ravioli
• in soups

Here is a favorite soup recipe:

Thai Squash and Coconut Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 – 1/2 pound butternut squash
1 tablespoon coconut oil — or vegetable oil
1 small carrot — thinly sliced (no need to peel – lots of vitamins in that skin)
1/2 medium onion — thinly sliced
1/2 stalk celery — thinly sliced
1 medium jalapeno chile pepper — thinly sliced
2 inch lemon grass — smashed
2 slices ginger — minced very fine
1 clove garlic — smashed
1 teaspoon sea salt (Try Redmond)
1/2 cup coconut milk (I use Thai Kitchen Organic)
2 cups water or vegetable stock — more if needed
1 tablespoon lime juice

Cut butternut squash in half, put in baking dish cut side down with about a 1/2″ water. Bake at 350F until soft – about 30 – 40 minutes. Cool and scoop out squash from shell.

Heat oil in a 6 quart pot. Over medium heat, saute carrot, onion, celery, jalapeno, lemon grass, ginger and garlic with sea salt until soft – about 15 minutes. Add coconut milk, water, lime juice and squash. Simmer another 20-30 minutes, stir every so often to make sure the squash doesn’t stick to bottom of the pot.

Pull out the lemon grass. Blend soup until smooth and creamy. Strain through a fine mesh strainer or if you can’t do this be sure you have removed all the lemon grass before blending, otherwise you will be picking the fibers out of your teeth. Season to taste with salt and more lime juice as needed. This soup can be served hot or cold. A nice garnish would be pumpkin seeds toasted in a little coconut oil with chopped garlic and parsley or a simple sprig of cilantro will do as well.

Bonus:  To grow your own lemon grass, take a few stalks (choose ones that have not had their bottoms trimmed too far up) and cut off the tops so you have about 6-8″. Put this in a jar of water and in a about 1-2 weeks you will see roots. Plant in a large pot (these guys will spread and spread so I like the control of a pot) and water often. Soon the stalks will start multiplying. Set out in a sunny spot. In a few months, you will have a nice supply. Be aware that the leaves are sharp as razors and will give you paper cut like slices – ouch! So wear gloves.

Happy Fall!

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