Making your own homegrown dried oregano takes a little time, but the aroma makes it well worth the effort! Oregano is best planted in January/February and harvested in 6-8 weeks (March/April). When flowers appear, pick long strands of the oregano. Cut entire stalks with clippers. Gather a bunch and tie it with a string. Hang the bunch of cut stalks upside down in a dry, cool and well-ventilated area. The time needed to dry will vary on conditions, but generally it takes a couple of weeks. It is ready to process when the leaves have gone crisp.
When the oregano has dried, spread a piece of baking paper on the kitchen table or bench. Strip the leaves from the stalk. The easiest way is to start from the flower end and run your fingers along the stalk, so the leaves fall off. Collect the leaves on the baking paper and gently crumple them up with your fingers to break up the larger leaves. Use the paper as a funnel to pour the oregano into airtight jars. The dried oregano will keep for several months.