Easy Herb Drying and Oregano Bloom Recipe

One of my favorite parts of Fall is harvesting. I think I like harvesting herbs best because I like the feel of gathering, bunching, and stringing them up. I hang them very simply and let them dry in warm parts of my house.

Don't forget the flowers of your herbs, either! Blooms usually have a slightly different and more complex flavor than the leaves of the herb and should be dried (I dry mine on a cookie sheet for a few days) and then bottled.

I sometimes take sprigs of herbs and hang them from a hanger and put that up towards the ceiling so it gets the warm drafts. Don't hang herbs to dry in dark, wet, damp, or low places - they're more likely to decay there instead of dry out.

This morning I used oregano blooms to spice up my breakfast:

Scrambled Eggs and Mushrooms with Oregano Blooms

2 eggs
1 cup chopped mushrooms (any kind)
garlic salt (to taste)
2-3 tbsps coconut oil (I used the unrefined for this, I find that the coconut flavor adds a nutty, rich undertone to the food and compliments the oregano well)
2-4 tbsps of oregano blooms
parmesan cheese (to top)
1/4 cup grated sweet potato (amount is optional and depends on how much you like)

Fry mushrooms, oil, and sweet potato.
Once mushrooms are browned and almost done add eggs. Scramble eggs with the spatula and cook until desired consistency (longer for dryer eggs, shorter for wetter eggs). Top with parmesan and oregano blooms and toss to distribute evenly.