Oregano Flowers & Leaves

Oregano Leaf

Oregano Flowers & Leaves / Origanum vulgare / Dried Herb / Herbal Tea

Origin: Bulgaria
Botanical Name: Origanum Vulgare
Other Names: Wild marjoram, Dosten, Rigani, Mejorana, Origan, Kekik, Rigonfio

Oregano (Origanum vulgare) is a species of flowering plant in the mint family Lamiaceae. It was native to the Mediterranean region, but widely naturalised elsewhere in the temperate Northern Hemisphere. Oregano is related to the herb marjoram, sometimes being referred to as wild marjoram. It has purple flowers and spade-shaped, olive-green leaves. It is a perennial, although it is grown as an annual in colder climates, as it often does not survive the winter.
Oregano, which is most extremely recognized for its cookery uses, is really a tasteful herb within the mint family. Oregano is a culinary herb, used for the flavour of its leaves, which can be more intense when dried than fresh. It has an earthy, warm, and slightly bitter taste, which can vary in intensity. Oregano is the staple herb of Italian cuisine, most frequently used with roasted, fried, or grilled vegetables, meat, and fish. Oregano combines well with spicy foods popular in southern Italy. It is less commonly used in the north of the country, as marjoram is generally preferred.
Oregano is widely used in cuisines of the Mediterranean Basin and Latin America, especially in Mexican cuisine and Argentine cuisine. In Turkish cuisine, oregano is mostly used for flavouring meat, especially mutton and lamb. In barbecue and kebab restaurants, it can be usually found as a condiment, together with paprika, salt, and pepper. It’s also ideal for brewing in a tea too. Oregano tea can be produced from possibly fresh or even dried oregano leaves.

Using: Place 2-3 teaspoons of fresh or dried leaves of oregano in a teapot. Fill it with 500 ml of boiling water. Steep the mixture for 5-10 min. Strain it.

Traditional Use

Oregano is both a favourite kitchen herb and a traditional tea, known in Bulgaria as "mountain tea". It is traditionally used:

• In the kitchen: pizza, pasta, omelettes, potatoes, garlic bread, soups, rice and stews; pairs beautifully with tomatoes, mushrooms and onions
• As a warming tea in the cold season, to support the respiratory system and the body's natural defenses
• As a calming evening cup, to support relaxation and restful sleep
• As a natural source of antioxidants such as carvacrol and thymol
• Added to a warm bath for a relaxing, aromatic soak

Harvest & Character

Harvested June to August during flowering: the leafy tops are cut about 20 cm from the tip, together with leaves and flowers. Reddish stems, green leaves with a reddish tint and pale purple flowers, with a strong, warm, spicy aroma.

Also known as: Mountain tea, wild marjoram, shepherd's basil

Disclaimer: These statements and products have not been evaluated by the FDA. They are not intended to diagnose, treat, cure, or prevent any disease or condition. If you have a health concern or condition, consult you doctor. Always consult a medical doctor before modifying your diet or using any new product.