Oregano (Origano)

The Herb
The name oregano derives from the Greek words oros, for mountain, and ganos, for splendor. This aromatic herb is a perennial that grows wild in the mountains and flourishes in late summer, in warm, sunny fields. Its delicate flowers have a reddish-pink tint in contrast with thick, dark green, velvety leaves. Its primary ingredients are thymol and carvacrol.

In the Kitchen
Oregano is extremely flavorful in both fresh and dried forms. When fresh it is sweeter and less pungent than when dry. It marries especially well with tomatoes and olive oil, making the perfect seasoning for pizza. Oregano perfumes many dishes in Italian cooking; it is often sprinkled on bruschetta, and included in marinades for grilled fish and meats, especially chicken. To dry oregano, remove the leaves from the plant and spread them on a cloth in the sun; after a few days they will be dry and ready to be put in jars for use in cooking during the fall and winter months.

Tips

Choose bright green, fresh looking oregano, with no sign of wilting or yellowing. Refrigerate in a plastic bag up to three days.

Healing Properties

Oregano has been used for various medicinal purposes throughout the centuries, from Ancient Greece all the way to China. The Greeks used it to make compresses from the leaves to treat sores and aching muscles while the Chinese used it to relieve fever. Oregano's medicinal power lies in the oil found in its leaves. The pure oil extract helps in the reduction of tooth pain. In fact, when poured into the cavity of the tooth, it acts as an analgesic. Oregano is also used to relieve loss of appetite, menstrual pains, nervousness, headaches and bronchitis.

Superstition

Oregano infusion helps forgetting a former loved one. To make oregano tea, pour a cup of boiling water over one full teaspoon of the dried herb. Let it soak for 10 minutes, then filter the infusion.