Oregano
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Oregano Oregano
Flowering oregano Scientific classification Kingdom: Division: Class: Order: Family: Genus: Species:
Plantae Magnoliophyta Magnoliopsida Lamiales Lamiaceae Origanum O. vulgare
Binomial name Origanum vulgare
Oregano or Pot Marjoram (Origanum vulgare) is a species of Origanum, native to Europe, the Mediterranean region and southern and central Asia. It is a perennial herb, growing to 20-80 cm tall, with opposite leaves 1-4 cm long. The flowers are purple, 3-4 mm long, produced in erect spikes. Its name derives from the Greek origanon : oros “mountain” + the verb ganousthai “delight in”.
Cultivation and uses
Oregano growing in a field. The subspecies of oregano Origanum vulgare hirtum is an important culinary herb. It is particularly widely used in Greek and Italian cuisines. It is the leaves that are used in cooking, and the dried herb is often more flavourful than the fresh.[citation needed] Oregano is often used in tomato sauces, fried vegetables and grilled meat. Together with basil, it contributes much to the distinctive character of many Italian dishes. Oregano combines nicely with pickled olives, capers and lovage leaves. Unlike most Italian herbs,[citation needed] oregano works with hot and spicy food, which is popular in southern Italy. Oregano is an indispensable ingredient for Greek cuisine. Oregano adds flavour to the Greek salad and is usually used separately or added to the lemon-olive oil sauce that accompanies almost every fish or meat barbecues and some casseroles.
Oregano growing in a pot. It has an aromatic, warm and slightly bitter taste. It varies in intensity; good quality is so strong that it almost numbs the tongue, but the cultivars adapted to colder climates have often unsatisfactory flavour. The influence of climate, season and soil on the composition of the essential oil is greater than the difference between the various species. The related species Origanum onites (Greece, Asia Minor) and O. heracleoticum (Italy, Balkan peninsula, West Asia) have similar flavours. A closely related plant is marjoram from Asia Minor, which, however, differs significantly in taste, because phenolic compounds are missing in its essential oil. Some breeds show a flavour intermediate between oregano and marjoram. Pizza The dish most associated with oregano is pizza. Its relatives have probably been eaten in Southern Italy for centuries.
Health benefits Oregano is high in antioxidant activity, due to a high content of phenolic acids and flavonoids . Additionally, oregano has demonstrated antimicrobial activity against foodborne pathogens such as Listeria monocytogenes . Both of these characteristics may be useful in both health and food preservation. In the Philippines, oregano (coleus aromaticus) is not commonly used for cooking but is rather considered as a primarily medicinal plant, useful for relieving children's coughs.
Flowering oregano Scientific classification Kingdom: Division: Class: Order: Family: Genus: Species:
Plantae Magnoliophyta Magnoliopsida Lamiales Lamiaceae Origanum O. vulgare
Binomial name Origanum vulgare
Oregano or Pot Marjoram (Origanum vulgare) is a species of Origanum, native to Europe, the Mediterranean region and southern and central Asia. It is a perennial herb, growing to 20-80 cm tall, with opposite leaves 1-4 cm long. The flowers are purple, 3-4 mm long, produced in erect spikes. Its name derives from the Greek origanon : oros “mountain” + the verb ganousthai “delight in”.
Cultivation and uses
Oregano growing in a field. The subspecies of oregano Origanum vulgare hirtum is an important culinary herb. It is particularly widely used in Greek and Italian cuisines. It is the leaves that are used in cooking, and the dried herb is often more flavourful than the fresh.[citation needed] Oregano is often used in tomato sauces, fried vegetables and grilled meat. Together with basil, it contributes much to the distinctive character of many Italian dishes. Oregano combines nicely with pickled olives, capers and lovage leaves. Unlike most Italian herbs,[citation needed] oregano works with hot and spicy food, which is popular in southern Italy. Oregano is an indispensable ingredient for Greek cuisine. Oregano adds flavour to the Greek salad and is usually used separately or added to the lemon-olive oil sauce that accompanies almost every fish or meat barbecues and some casseroles.
Oregano growing in a pot. It has an aromatic, warm and slightly bitter taste. It varies in intensity; good quality is so strong that it almost numbs the tongue, but the cultivars adapted to colder climates have often unsatisfactory flavour. The influence of climate, season and soil on the composition of the essential oil is greater than the difference between the various species. The related species Origanum onites (Greece, Asia Minor) and O. heracleoticum (Italy, Balkan peninsula, West Asia) have similar flavours. A closely related plant is marjoram from Asia Minor, which, however, differs significantly in taste, because phenolic compounds are missing in its essential oil. Some breeds show a flavour intermediate between oregano and marjoram. Pizza The dish most associated with oregano is pizza. Its relatives have probably been eaten in Southern Italy for centuries.
Health benefits Oregano is high in antioxidant activity, due to a high content of phenolic acids and flavonoids . Additionally, oregano has demonstrated antimicrobial activity against foodborne pathogens such as Listeria monocytogenes . Both of these characteristics may be useful in both health and food preservation. In the Philippines, oregano (coleus aromaticus) is not commonly used for cooking but is rather considered as a primarily medicinal plant, useful for relieving children's coughs.
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