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The oregano in my garden has really expanded nicely this year, and I was thinking of cutting some to bring to market next week. I usually only cut what I need for each meal, so I'm not sure how to cut for market. I do remember that it didn't seem to keep as well in water on the counter like other herbs.
Any experiences or suggestions? Do you think if I just cut bunches, stripped the lower leaves, and then put in water it would do okay? Any tips for keeping that I can pass on to customers?
Thank you!
Dee
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