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Oregano leaves are small and are attached to a woody stem that isn't pleasant to eat. Transfer the herbs to a colander and rinse them under running water to remove dirt and other matter from the garden. Drain the herbs and transfer them to a clean tea towel. Pat the leaves dry. Take a single sprig of oregano and pinch the top of the stem between your thumb and finger. Run your fingers down the stem to strip the leaves from the stem. Repeat with the other sprigs. Instead of stripping the leaves from the stem, you can also trim the leaves off using scissors. Arrange the oregano leaves in piles of about 10, with the largest leaves on the bottom and the smaller leaves on top. One at a time, roll up each stack into a tight cylinder and hold it in place on a cutting board for chopping. Stacking, rolling, and chopping herbs like this is a cutting technique known as chiffonade, which produces long, thin strips. Use a sharp knife to slice thin strips off the roll of oregano leaves. This will produce long strips of the herb. Arrange these strips lengthwise on the cutting board, and then dice the strips into small flecks to add to cooking and baking. Instead of using fresh oregano in cooking and baking, you can also use dried oregano in its place. Dried oregano has a slightly stronger flavor, so you need less dried herb than you do fresh.  Substitute 1 teaspoon (1.8 g) of dried oregano in place of 1 tablespoon (1.6 g) of fresh oregano.  Dried oregano should be added to dishes at the beginning of the cooking time to ensure it has time to infuse into the other ingredients. Fresh oregano can be added near the end of the cooking process to help preserve more of its flavor.
Wash the fresh herbs. Remove the leaves from the stems. Stack and roll the leaves. Mince the leaves. Try dried oregano in place of fresh.