You Gotta Try this in March 2024
Crunchy Kickoff Mozzarella Sticks: Game-Day Goodness
Vegan Maple Sesame Game Day Cauliflower “Wings”
Choosing Connection: A BC Family Day Pledge to Prioritize Presence Over Plans
Embracing Plant-Based Living this Veganuary and Beyond
Heal Your Gut, Naturally
Inviting the Steller’s Jay to Your Garden
6 Budget-friendly Holiday Decor Pieces
Dream Home: $8 Million for a Modern Surprise
10 BC Escapes to Travel to This Spring Break
Local Getaway: Recharge at a Vancouver Island Oceanside Retreat
The People’s Open Just One Reason to Visit Some Classic Scottsdale Golf Courses
B.C. Adventures: Our picks for March
10 Places to See Holiday Lights in Metro Vancouver
Vancouver Adventures: Our Picks for December
Are you getting the most from your expertly cultivated and perfectly aged wine collection?
The Ultimate Holiday Gift Guide for Him
The Ultimate Holiday Gift Guide for Her
Did you know that oregano was Herb of the Year in 2005?
Origanum vulgare self-sows, gets weedy and lacks flavour, but it’s just fine for herb wreaths.
O. heracleoticum, a.k.a. Greek oregano, is hotter and more pungent. Oregano likes well-drained, lean soil and sun. The more sun, the more pungent the flavour. Plants lose zest after a year or two, so start new ones annually. The texture of dried oregano works better than fresh: harvest it in summer as the flower buds begin to open, then hang to dry. Use this great recipe for “Arlene’s Dressing,” as a way to enjoy this herb on greens, steamed veggies and pasta salads.
1⁄4 cup (60 mL) cider vinegar
2⁄3 cup (150 mL) olive oil
1 tsp. (5 mL) Dijon mustard
1⁄4 tsp. (2 mL) each sugar, salt and pepper
1 garlic clove, minced
1 tsp. (5 mL) dried oregano