Yum! Cut it back and dry it. I place cut branches of herbs in paper grocery bags to dry - it keeps dust and bugs off. It should lose some pungency when dry. The best way to find out is to try and see what happens.

Pretty sure the oregano I grow is Greek oregano. I think it tastes better than the kind that comes from the store, and use it fresh all the time.

I didn't know oregano leaves got that big. Are you sure it's food? :)

I'd dry it like Carol says--you should be able to destem it once dry for storage. Greek oregano is proper oregano. It should taste like normal oregano.

I’ve never heard of oregano with such large leaves. I grow O. vulgare and the scent is what you’d expect. I’d post photos and get a positive ID before eating any of what you’re growing.

I grow several varieties of oregano, and yes, you can cut it back to keep it smaller. I don’t usually dry mine, I prefer to use it fresh, but the method above works great when I have. You can also freeze herbs.

I wonder if you have a Cuban oregano? It’s actually in the mint family, and can sprawl a bit (but I’ve not seen one that sounds that aggressive). It also has a stronger smell, ime.

We have had mint and chives grow wild. Unfortunately, all the chives are dormant now.

Have a hot oregano, too, but those leaves are small and stay contained.

Oops - missed that part about the size of the leaves. Can you post a photo?

I'm not familiar with any oregano that has such large leaves. Are you sure it's not Cuban Oregano - which is actually a different species?

Thank you for your help. Here are two pictures.

My windows are enormous, 4 ft. wide, and 9 ft. tall. The plant was standing upright till it got halfway up the window, and then it fell over.

It might be anything but Greek Oregano. A friend gave it to me, and this was the first time they grew anything. They are very proud of how well it is growing.

To be honest I love plants but every time I touch the plant I find the scent overwhelming.

Definitely looks like Plectranthus to me! So it's Cuban Oregano -- Coleus (Plectranthus) amboinicus.

Oh, Cuban Oregano. What is that, and what do I do with it?

Look up ‘cooking with Cuban oregano’ ... lots of great ideas. And you can use it just as you would other oreganos.

It‘s great in salsas.

Thank you, everyone. I will cut it way back and dry it in a paper bag. I use a lot of oregano when I make pernil or tomato-based sauces. I'll try using this oregano instead.

Since the leaves are so large, you can also pull them off and dry on very low temp in the oven.

I'm going to trim "Audrey" way, way back, pull off all the leaves, and put them on a baking sheet on the lowest setting of my oven with the door ajar to dry. I'll try some recipes next week and report back on the flavor. I can also try some fresh leaves in tomato sauce. Currently, when I cook with recao, also known as culantro I use a lot. It's the main ingredient in soffrito. Many find it too strong, I can't get enough. Maybe I'll grow to like the strong scent and flavor of Cuban Oregano.