Oregano is a versatile and popular herb in many cuisines. In particular, it is very commonly used in tomato-based dishes and making tomato sauce. It also pairs well with basil, cumin, garlic, parsley, rosemary, sage, and thyme. It s a great herb to use with any of the veggies in the share!

Cutting instructions: Our oregano patch is near the front of the herb and flower garden and is huge! Cut off a few sprigs from different areas of the plant. Take the leaves off the stem and store them in an airtight container.

Oregano-Marinated Tomato Salad


  • 3 lb. mixed heirloom tomatoes (preferably various colors and sizes), cut into wedges or halved if small
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. oregano leaves (from about 4 sprigs)
  • 2 tsp. kosher salt
  • 1 tsp. freshly ground black pepper


  1. Toss tomatoes, oil, oregano, salt, and pepper in a medium bowl. Let sit, tossing occasionally, until juicy and deeply flavored, at least 30 minutes and up to 1 hour. Original Recipe 

Oregano Pesto Pasta Recipe

Pesto Ingredients:

  • 1 cup fresh oregano leaves, no stems
  • 1/4 cup pine nuts
  • 2 cloves garlic roughly chopped
  • 1/2 cup parmesan cheese grated
  • 1/3 cup olive oil
  • 1/4 tsp salt or to taste
  • 1/4 tsp pepper or to taste

Pasta Ingredients:

  • pasta
  • cherry tomatoes cut in half
  • parmesan cheese grated


  1. Combine all the pesto ingredients into a blender or food processor and pulse until well combined.
  2. If you’re using this for pasta, reserve some of the pasta water. Combine cooked pasta, pesto sauce, and pasta water in a skillet and cook on medium-high until well combined. Add the cherry tomatoes at the very end, and top with parmesan cheese. (Original Recipe)