The flowers: Edible and very aromatic
The oregano develops densely packed pseudo-panicles with inflorescences at the shoot tips, from which the small lip flowers develop from the beginning of July to the end of September. The white, pale pink or purple colored flowers have a very aromatic smell and serve as a food source for numerous insects.
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The four stamens protrude clearly visible from the center of the inflorescence. The short upper lip of the flower is outlined at the tip. The lower lip is three-lobed. After flowering, the fruit disintegrates into nuts about one millimeter in size (Klausen fruits) when it is dry, which the wind spreads in the area.
The eye eats too
Use fresh oregano blossoms as a decorative and aromatic ingredient in salads or as an edible decoration. The aroma of the flowers goes perfectly with tomato or cucumber salad. They also look extremely attractive in herb butter or quark and give the dishes an interesting note.
Preserving the flowers
If you want to preserve the oregano after harvesting, you should tie it together with the flower umbels into small bunches and hang them upside down to dry. Pry the completely dried flowers and leaves from the branches and store the herbs in tightly fitting jars in a dark place.
You can also dry the flowers individually and store them separately from the leaves. Scatter the dried flowers on a plate and wet them carefully. They immediately develop their delicate color and characteristic aroma.
Tips & Tricks
Ice cubes with oregano flowers give summer cocktails a special touch. Put some of the small cones in the ice cube maker and fill it up with water.
SKb
