us. The grate with your hands but don’t like the feel in the mouth hard, Ï‡Î¿Î½Ï„ÏÎ¿Ï„ÏÎ¹Î¼Î¼ÎÎ½Î± leaves. Let’s Î»ÎµÏ€Ï„Î¿Ï„ÏÎ¯ÏˆÎ¿Ï…Î¼Îµ well in order to obtain shape and texture of soft powder.
Take a large bowl and fit over a strainer or a very fine strainer, not like the ones we use to strain the pasta, but a metallic mesh to be like the one that has the strainer of tea. If you don’t have any of the two, we use the sieve of tea, but the process will take a lot of time â€“ besides, such screen will serve to sift flour and other similar consistency materials, to strain broths, soups etc. Separate myself from you with the hands the leaves of oregano from the long, hard stalks (which we’re not flying as we can use it whole to perfume our dishes). Inside the strainer have gathered Î¬Ï„ÏÎ¹Ï†Ï„Î± leaves and small stems. With the hand rub patiently on the metal mesh. When we finish the process, the basin accumulated the Î»ÎµÏ€Ï„Î¿Ï„ÏÎ¹Î¼Î¼ÎÎ½Î· oregano, while in the sieve-sieve will have left the hard ÎºÎ¿Ï„ÏƒÎ±Î½Î¬ÎºÎ¹Î±, which we fly.
The oregano, we store it in a jar or metal box that closes well, ready to use on delicate cooking.