Oregano
(Origanum vulgare)
Majoran – Ingl., aechter Dost – Ted., Origan – Fr,Oregano – Sp., Орегано - Russ.
Oregano belongs to the Labiatae family like spearmint and rosemary; it is native to Mediterranean countries. It grows wild in dry places, even on mountains. Traditionally spontaneous,it is cultivated as an aromatic plant and for therapeutic use. It is harvested two or three times a year during summer. The most common variety – the Origanum vulgare – is widespread in Italy, Asian peninsula and in the Balkan area.
Our offer includes:
oregano leaf and powder 30 mesh, sun dried, originally from Turkey or South America, botanically pure or mixed with other Mediterranean plants.
Food Composition
Oregano used parts are leaves and inflorescences. Oregano is rich in minerals, vitamin A and C, iron, manganese, calcium, omega 3 fatty acids.
Culinary Use
Oregano is the undisputed queen of herbs of the Mediterranean tradition. For its aroma and rich taste,it is always used in cooking pizza and other bakery products, sauces and preserves, with meat and even fish. It is commonly used in many spice mixtures.
Healing Effect
Oregano has antispasmodic effects on bronchitis, bronchial asthma, whooping cough and other diseases of respiratory apparatus; it is effective on digestive disorders, lack of appetite, diarrhea, rheumatism and sexual dysfunctions.
Oil of oregano is one of the most effective natural remedies to treat toothache, along with star anise spice, a tonic-properties spice.
Preservation
Oregano should be kept in a cool, ventilated, dark and dry place.
