Dried oregano sprinkled directly from the bottle leaves essential oils trapped.

Stop Shaking Your Herbs Directly Into The Pot

If you are like most home cooks, you probably grab your trusty bottle of dried oregano and shake it directly over a bubbling pot of marinara sauce. It feels right, but culinary experts warn that this standard practice is actually holding your meals back.

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• Store-bought pie crusts unrolled straight from the refrigerator instantly crack and tear.

When dried oregano sits in your pantry, its potent essential oils become dormant and trapped inside the leaves. Simply dropping them into a hot liquid is not enough to break down the cell walls and release that signature pizzeria flavor. The flavor stays locked inside, leaving your ingredients surprisingly bland.

So, what is the secret? The critical technique involves a bit of manual friction. Before adding the herb to your dish, pour the required amount into the palm of your hand. Using your opposite thumb or the heel of your other hand, vigorously crush the dried leaves together. The friction and warmth from your skin will instantly awaken those dormant aromatic oils.

You will smell the difference immediately. A sharp, earthy aroma will fill your kitchen before the herb even hits the sauce. Next time you reach for the dried oregano, remember: crush it, do not just sprinkle it!