I pruned this lot of oregano today as it was spreading out into another spot I have reserved for growing vegetables. It’s now in the dehydrator drying to use later. While fresh herbs are lovely in cooking, I’m going to dry some other herbs from the garden like sage, marjoram, parsley, rosemary and add some dried Adelaide hills porcini I foraged to make my own Italian dried herb mix.
Spices can also be grown in the garden. Right now coriander, dill, celery and mustard have all gone to seed in the garden. When ready some can be used to start next seasons crop and some can be used in the kitchen as spices. All through the hills at the moment wild fennel is growing and the flowers heads are bright yellow. I’ve done a post previously on how to collect the pollen. In time, the fennel flowers left of the plant then transform into fennel seeds which can also be collected and used in the kitchen.
A substitute salt flavour is Old man salt bush (Atriplex nummularia) if you have saline soils. Dry the leaves and grind into powder to use. Dry Mountain pepper (Tasmannia lanceolata) is used as a pepper flavour substitute. The history of the spice trade is pretty interesting and at times brutal. Growing your own herbs and spices is a much gentler option.