Oregano

GREENIT! OREGANO

Oregano (Origanum vulgare) is an extremely versatile, aromatic, perennial medicinal and spice herb. A cornerstone of Mediterranean cuisine, it is also called a “natural antibiotic” due to its medicinal properties.

Detailed characteristics:

• Appearance: A semi-shrub-like perennial plant growing to a height of 30–80 cm. Its stem is four-edged, richly branched, often hairy. Its leaves are small, ovate, slightly hairy, and contain aromatic essential oils. Its small, lipped flowers bloom on long inflorescence stems, ranging in color from white to purple. It blooms from July to September.

Active ingredients: Its main active ingredients are carvacrol and thymol, which have strong antibacterial and antifungal effects, and it is also a significant source of antioxidants (rosmarinic acid). It also contains terpenes, tannins, bitter substances, as well as vitamins A, C, E and K, iron, magnesium and calcium. It also owes its strong anti-inflammatory effect to beta-caryophyllene.

• • Possible beneficial effects:
    • Natural antibiotic: Has a disinfectant effect.
    • Respiratory diseases: Traditionally used to relieve coughs, treat nasal congestion and irritated throats.
    • Digestive: Stimulates appetite and aids digestion.
    • Rich in antioxidants: Strengthens the immune system.
    • Nerve sedative: Its medicinal tea is known for its nerve-calming effect.
    • Cuisine: It is primarily an essential spice in Mediterranean cuisine.

• Possible applications:

• • • Tea: As a decoction to relieve the above symptoms.
    • Cuisine: As a spice for meat dishes (lamb, chicken), pizzas, stews, roasts, soups, marinades, sauces (e.g. tomato) and vegetable dishes.

• Cultivation and care:

• • Planting: Recommended for a sunny location, well-drained, drier soil.
  • Watering: Requires moderate watering, tolerates drought well.
  • Harvesting: Most fragrant when in bloom, at this time it is worth cutting off the shoots.

Harvesting and storage: The best time to harvest is mid-summer, just before or at the beginning of flowering, as this is when the essential oils are most concentrated. The aroma of the leaves may diminish during flowering. Tie the picked shoots into bunches and hang them upside down in a shady, dry, well-ventilated area to dry. Avoid direct sunlight, as this will degrade the essential oils. When the leaves are completely dry, crumble them from the stems and store them in airtight jars or metal containers in a cool, dark place.