Yes...anytime for Oregano.
The more woody the leaves, the stronger the flavor.
Smaller/younger leaves have a more agreeable flavor in sautees and hot-oil applications.
I have, in the past, created sautee’d angel-hair pasta with thyme and oregano, fresh garlic and a tablespoon of pesto. Serves 6!
Do I let them dry out or just as is. Please don’t laugh, I don’t know much about this.