Why Ina Garten doesn't use fresh oregano

Ina Garten is known for championing fresh ingredients and being very particular about her repertoire. She only uses extra-large eggs for baking and always prepares her potato salad with a splash of white wine. As for herbs, dried basil lacks the bright, aromatic flavor of fresh, but oregano is the exception: Garten prefers it dried.

This doesn't mean you have to let the plant wilt. There are times when fresh oregano is preferable to sprinkling it from a jar. Its flavor is intense, so it's best to use it sparingly so as not to overpower other flavors. It's also an excellent garnish, as its flavor is most intense when raw, and to preserve it, sprinkle it on near the end of cooking.

Fresh oregano also works well as a seasoning in dishes like roast chicken. Added along with lemon or thyme, it provides a fresh flavor that dried oregano can't match. Dried oregano, on the other hand, offers a more uniform, earthy flavor and works best when added early in cooking.

Dried oregano is also a good option for salad dressings or pizza. Ultimately, choosing between fresh and dried is a matter of personal preference. In Garten's case, the preference is clear: dried oregano.