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7

By grinding it, you are also increasing the surface are of the herb when it reaches the tongue, and you are exposing the raw/inner (bitter) flavors of the herb to the mouth. When cooking with it "un-ground", the cooking process extracts just the oils from the herb, and leaves the leaf in tact which does not taste unpleasant to the senses. I would certainly ...


5

The dark underside is normal for some varieties, but the white on top is another matter. It could well be powdery mildew which while seemingly not toxic will spoil the eating qualities, or it could be mould from damp storage. I'd look for better leaves elsewhere on the plant. Here's a little more detail


3

Fresh oregano is a wonderful herb, there's no reason you can't use it, just wash the leaves with clean water beforehand to make sure they are free of soil or other contaminants. In the case of the leaves shown in the picture some look like they have fungus growing on them, they are probably safe if cooked but I wouldn't expect them to taste very good. Use ...


1

Your post suggests that you just picked these leaves. Please check your plant to see if any other leaves are coated with this mysterious white substance. If so, your plant may be affected by an insect, insecticide dusting, or fungi. All things that you should address. If you have a County Arboretum nearby, you could consult with them. Take a sprig of the ...


1

I prefer to use a personal blender like the nutriblast that comes with a dry ingredients blade. As long as you remove the stems, it comes out soft and fluffy and aromatic. If you're worried about the surface area of the herb being exposed, then steep the herb in a piece of cheesecloth, then remove and discard. In this way, the flavors are instilled into ...


1

I agree with just sitting and picking the leaves off. It's no harder than shelling beans. Kind of therapeutic! Personally, I prefer the large fleshy Cuban oregano leaf. It's easy to work with and hard to kill when growing.


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