The question I have is: should I spend time tearing the leaves off the oregano stems so they dry faster, or wait them dry and then peel the leaves off?

#m=image%2Fjpeg&dim=1920x1440&alt=Greek+oregano+sits+on+a+colorful+dinner+plate.+Half+of+the+plate+is+covered+in+leaves+while+the+other+half+has+sprigs.&blurhash=%239Csv%3AIr4b4oIRaIR2NGeS8w%24xNP%25gNhxuRko2Wq0uIc%5EWR%23-QRjx%5Enio%7CQlxVT2x%5BNLaiV%3DNHs%2Bx.InQ%2Cw%5Btlo%24k%40%25MIY%25FxuEVN0r%3AM%7Bx9W9xuRYs%2B%24%5ERpJE%25KIWRns6&x=cf8650abd83e7b5330543148890b545e793d35cd2c7e813bba67585f56d362ae

In other cases I've found I want to process them before drying (scallions, chives, etc.) because they dry faster and retain their color, as opposed to browning. This flies in the face of what most of the internet says is the "right way" to dry spices (they say to hang them out to dry).

#food #foodstr #herbs #spices #prepper #prepping #homestead #homesteading #GrowNostr #garden #gardening