• Add chopped oregano leaves to tomato sauces for pastas, pizza and for dipping - two tablespoons per cup of tomatoes.

• Add oregano at the very end of cooking mushrooms - a tablespoon per cup of cooked mushrooms.

• Finely mince a couple tablespoons each of oregano, basil, thyme, parsley and add to 1/4 cup Parmesan cheese, and mix with two cups of breadcrumbs - to coat veal, poultry, fish, eggplant slices and as a topping for casseroles.

• Slice peppers and onions and gently fry in olive oil - add a tablespoon chopped oregano for each onion near the end of cooking.

• Put several sprigs of oregano into a pint bottle of vinegar and let steep for a month or more in a dark place to use as part of a salad dressing with olive oil.

• Make a basic pizza with tomato sauce and mozzarella cheese as toppings and spread a good handful of whole oregano leaves over top and finish with more mozzarella and some grated Parmesan.

• Chop together two tablespoonfuls each oregano, marjoram, basil, rosemary, thyme and parsley and add to two cups of any salad dressing.