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kcixcy

Active member
I've started growing my own Greek oregano, and it's become one of my favorite herbs to have on hand. There's nothing like it! The flavor is so much better than the dried oregano I buy at the store! I sometimes take cuttings and dry my own, too, and mine even tastes better than store bought.

Right now I keep mine in large pots instead of planting it in the ground. Since our winters can get pretty cold, I bring the pots indoors before the first hard frost and then put them back outside in the spring. It's worked fairly well so far, but I'm wondering if there's a better approach.

For those of you who grow oregano, do you keep it in containers year-round, plant it directly in the garden, or do something else entirely? How does it handle your winters? I'd love to hear what has worked best for you and any tips you've picked up over the years.
 
I've started growing my own Greek oregano, and it's become one of my favorite herbs to have on hand. There's nothing like it! The flavor is so much better than the dried oregano I buy at the store! I sometimes take cuttings and dry my own, too, and mine even tastes better than store bought.

Right now I keep mine in large pots instead of planting it in the ground. Since our winters can get pretty cold, I bring the pots indoors before the first hard frost and then put them back outside in the spring. It's worked fairly well so far, but I'm wondering if there's a better approach.

For those of you who grow oregano, do you keep it in containers year-round, plant it directly in the garden, or do something else entirely? How does it handle your winters? I'd love to hear what has worked best for you and any tips you've picked up over the years.
 
What is your secret. I have been trying to grow Greek Oregano for years, I never get through the summer before it gets a fungus and dies. I live in Beaufort County, SC
 

How often do Greeks eat gyros?

Whenever I’m in Greece, I end up eating a lot of gyros! They’re easy, inexpensive, and obviously delicious, so they’re one of my favorite things to grab for a quick meal.

It also seems like they’re genuinely very popular with locals. I’ve been to some gyro shops in Greece that are absolutely packed every time I walk by, whether it’s lunchtime, dinner, or even later at night. It made me wonder how often Greeks actually eat gyros in everyday life. Is it something people might have once a week, occasionally as a quick meal, or is it more of a treat?

I’m also curious about what kinds of gyros are most common in Greece. I usually see pork and chicken, but does this depend on the region? Are there particular gyro fillings or combinations that Greeks tend to order most often?

How much butter on phyllo?

I've been making spanakopita, tiropita, and even baklava for years, but lately I've been running into a problem that I can't seem to figure out. The top layers of my phyllo have been coming out a little soggy instead of crisp and flaky. The filling tastes great, and the bottom layers bake up nicely, so I'm wondering if I'm using too much butter on the top sheets.

When you brush butter between the layers, how much do you actually use? Do you coat every bit of the sheet or just give it a light brushing? I'm also curious if anyone has experienced this from something other than too much butter, like trapped steam or baking temperature. I'd love to hear what works for everyone because this one has me stumped!

Anyone Else Grow Their Own Oregano?

I've started growing my own Greek oregano, and it's become one of my favorite herbs to have on hand. There's nothing like it! The flavor is so much better than the dried oregano I buy at the store! I sometimes take cuttings and dry my own, too, and mine even tastes better than store bought.

Right now I keep mine in large pots instead of planting it in the ground. Since our winters can get pretty cold, I bring the pots indoors before the first hard frost and then put them back outside in the spring. It's worked fairly well so far, but I'm wondering if there's a better approach.

For those of you who grow oregano, do you keep it in containers year-round, plant it directly in the garden, or do something else entirely? How does it handle your winters? I'd love to hear what has worked best for you and any tips you've picked up over the years.

Good Greek Soups for Summer?

Even though soup is often associated with colder weather, I've noticed that Greece seems to have plenty of lighter soups that work well even during the summer months. I've enjoyed dishes like avgolemono and fasolada at different times of the year, but I'm curious what locals and frequent visitors recommend when the temperatures rise.

Are there traditional Greek soups that are especially popular in the summer? Do certain regions have seasonal favorites made with fresh vegetables, seafood, or herbs? I'd also love to know if there are chilled soups that are common in Greece, or if most soups are still served hot regardless of the season.

If you've had a memorable bowl of soup at a taverna or in someone's home, I'd love to hear about it. What would you recommend to someone looking for a light, flavorful Greek soup that's perfect for a warm summer day? Share your favorites and any recipes or travel tips!

Greek Cooking Outside of Greece - Summer Tips?

One thing I've been wondering about is how those of you living outside of Greece recreate the flavors of traditional Greek cooking during the summer. I love making Greek food at home, but sometimes I wonder if I'm missing something because the ingredients available here can be so different. Tomatoes, cucumbers, herbs, olive oil, and even feta all seem to taste a little different depending on where you live.

Do you have favorite substitutions, brands, or techniques that help you capture those fresh summer flavors? Are there ingredients you always seek out at Greek or Mediterranean markets, or have you found local alternatives that work surprisingly well?

I'm especially interested in dishes that really shine in warm weather, whether it's salads, vegetable dishes, grilled foods, or lighter meals. I'd love to hear your favorite tips, recipes, or little tricks that help bring a bit of a Greek summer to your table, even when you're thousands of miles away.
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