Snip off the bottom of the unwashed oregano stems. Fill a jar or a water glass partially with water; place the stem ends of the herbs into the water in the container. Store the jar of oregano in the refrigerator, cover loosely with a plastic bag. Change the water after several days if the water starts to discolor. Fresh oregano can last up to 2 weeks or longer when stored this way.
To freeze: remove the leaves and discard the oregano stems. Fill every ice cube cavity of an ice cube tray with the cilantro leafs, then completely top off with water. Place in the freezer for 2 days; remove the oregano cubes and transfer them into a freezer Ziploc bag. Store the Ziploc bag in the freezer for 2 months and use as needed.
To dry: Bundle the oregano by the stems; tie the bundle with a rubber band. Poke holes every 2 inches in a medium size brown paper bag to provide air circulation. Put the bundle of oregano in the paper bag; tie the end of the bag closed. Place the paper bag in the basement for about a week until the leaves are dry enough to fall lose from the stems. Store the dried oregano leafs in an air tight glass jar for 6 to 8 months.
Marjoram is a type of oregano with a less pungent, sweeter taste, often used in French and English cooking.
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