Oregano is one of those few herbs that, traditionally, is almost always used dry, not fresh. Whole wild branches in blossom like these are hard to find—and prized.

Writing in The Artful Eater, Ed Behr says they're “greatly superior to any other form of oregano, fresh or dried.”

Hang this bunch in a corner of your kitchen, always at the ready for summer Greek salads, sauces made with July and August’s tomatoes and later, for fall and winter stews.