Health Benefits of Oregano
Herbs are thought to have some of the highest amounts of antioxidants known by weight compared to other foods.1 Oregano contains antioxidants, including caffeic acid, p-coumaric acid, rosmarinic acid, caffeoyl derivatives, carvacrol, and flavonoids (apigenin, eriodictyol, dihydroquercetin, dihydrokaempferol, thymol).1
In addition, oregano contains ample amounts of vitamin K (1 teaspoon provides 14% of your daily needs).
Eating a variety of nutrient-dense foods and herbs like oregano can contribute to an overall healthy eating plan, but no single food will provide miracle effects.
Origins
Oregano, (Origanum vulgare), aromatic perennial herb of the mint family (Lamiaceae) known for its flavourful dried leaves and flowering tops. Oregano is native to the hills of the Mediterranean countries and western Asia and has naturalized in parts of Mexico and the United States. The herb has long been an essential ingredient of Mediterranean cooking and is widely used to season many foods. Culinary varieties, such as Greek or Italian oregano, have a strong aroma and a warm pungent taste. Ornamental cultivars are typically more bland in flavour and not suitable for cooking.
Oregano is usually grown as a small evergreen subshrub in mild climates. Its compact oval leaves are arranged oppositely and are covered with glandular trichomes (plant hairs). The young stems are typically square and hairy and become woody with age. The flowers are small and borne in clusters; they range in colour from white to pink or pale purple. All varieties contain essential oil, the principal components of which are thymol and carvacrol.
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