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Oregano - Origanum - is a hardy perennial herb native to the
Mediterranean, a variable busy herb that grow to 2ft tall dependent upon
variety, with aromatic leaves that are dark green. The tubular flowers
are pink to purple. The flavour of this herb varies depending to the
soil and sun and the general growing conditions.
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| Plant origanum - oregano - cuttings
that have been taken in the summer time. Plant in a well-drained soil and a
sunny position about ten to twelve inches apart, water your plants only in
dry periods. Try not to use any fertilizer as it will be detrimental to the
flavour of the Origanum herb. Harvesting can be started with the herb when
it is about 4inches tall and it has at least a dozen leaves, pinch off
leaves of the Origanum - oregano - for use in your cooking. |
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Medicinal
Oregano is a herb that has been used for thousands of years, used to treat,
indigestion, bloating, flatulence, colds and coughs, headaches, fevers, swollen
glands, fevers, vomiting and jaundice and many more, Teas can be used as a mouth
wash, dried leaves are used in infusions. Leaves are also pulverized and made
into capsules. A paste can be mixed and used as a tooth paste, the paste can
also be used for rheumatism, swelling and aching muscles and even sores. Oil can
be made using the leaves to relieve toothache pain.
Culinary
The taste between fresh and dried Oregano is so different, the extra flavour
of the fresh oregano herb is far superior. The Greeks find this oregano herb
invaluable and is used in many Greek salads and dishes. The Italians use this
herb for pizzas and their famous tomato sauces. Oregano is a basic ingredient in
Mediterranean cooking. Oregano combines well with oils and pickles. A marinate
made with lemon juice olive oil salt and oregano will enhance any chicken.
Sprinkle dried oregano over aubergines before grilling for a wonderful robust
aromatic flavour. Store fresh oregano in plastic bags in the refrigerator for up
to three days, or alternatively freeze when freshly picked.
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