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.
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