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North American Herb and Spice  |
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Oregano Oil
European oregano is a hardy perennial herb with erect, more or less hairy, branching stems and hairy leaves. The herb can grow to over 2 feet tall, and is acrid and pungent with a strong, sage-like aroma somewhat reminiscent of thyme.
A pleasant, minty-smelling plant, marjoram, or wild marjoram, can be added to fish and meat dishes for its thyme like taste. Do not confuse it with O. heracleoticum, a more pungent herb that is packaged as oregano or Greek oregano, or with another common kitchen herb, sweet marjoram.
Both the botanical name Origanum and the alternative common name oregano derive from the Greek words oros ("mountain") and ganos ("joy"), or "joy of the mountain." Its vivid purplish flowers so gaily adorn the hilly Mediterranean landscape that the plant became a symbol of happiness. When the Greeks saw the herb spring up on a grave, they believed it meant that the deceased was happy in the afterlife. At both Greek and Roman marriages, the wedding couple wore wild marjoram wreaths to symbolize the joyful event.
In medieval times the herbalists prescribed the herb's oil for toothache. In the 16th and 17th centuries herbalists recommended the plant for internal use to aid digestion, as a diuretic, and as an antidote for venomous bites; and for external use to relieve itching.
USES
Oregano helps to settle flatulence and stimulates the flow of bile. Strongly antiseptic, oregano may be taken to treat respiratory conditions such as coughs, tonsillitis, bronchitis, and asthma. Oregano is also considered to be a useful promoter of menstruation. The diluted oil can be applied externally to toothache or painful joints.
Culinary uses - The best oregano is said to grow in the wilds of Greece, where it is picked by shepherds; however, you won't be disappointed when you use your homegrown Greek oregano in any recipe calling for the herb, be it pizza, pasta, omelets, tomato dishes, Italian sauces, salads, shellfish, cheese spreads, vegetable casseroles, soups, stews, poultry, and meat dishes featuring pork, beef, lamb, and veal.
Crush leaves and add to a hot dish only in the last 10 minutes of cooking. Use sparingly.
Flavor olive oil by adding sprigs of Greek oregano.
HABITAT AND CULTIVATION
Oregano is native to Europe and naturalized in the Middle East.
Perennial. Prefers well-drained, slightly alkaline soil and full sun. Propagate by seed, root division, or cuttings.
Greek oregano grows best in light, rich, well-drained soil. Tolerated pH range is 4.5 to 8.7.
Requires a warm, sheltered location in full sunlight. Allow top 2.5 cm (1 inch) of soil to dry out between waterings.
Buy young plants from your nursery for planting in spring or early summer. Although Greek oregano can be cultivated from seed, the flavor and aroma of the resulting plants are usually disappointing.
Space plants 30 cm (12 inches) apart. Weed regularly, as the plants grow slowly.
Can also be propagated by layering stems from existing plants. In early summer, pin down stems to the ground and cover with soil until they root. Keep soil moist. Transplant new plants in early fall.
Pinch off flowers as they develop to ensure an ongoing supply of leaves.
Susceptible to root rot and leaf spot, and infestations of aphids, spider mites, and leaf miners.
Replace older potted plants, as the flavor diminishes with time.
Replant indoor plants in the garden in the spring, after all danger of frost is passed.
Growing in containers - Oregano grows well in containers if the plant is pruned and pinched to maintain a round and bushy shape. Select a 10- to 12-inch (25 to 30 cm) pot and use potting soil with a little coarse sand mixed in. If you're growing from seed, plant the seeds into the pot outdoors in early spring or set seedlings into the container after the last frost. Put the container in a sunny spot out of excessive wind. Water regularly, enough to moisten the soil without saturating it, and feed every three weeks with a balanced fertilizer.
Indoors, oregano is a good container plant in a bright and cool location, and several dwarf plants for containers are available. A sunny southwest window is best for oil production in the leaves. Water regularly; provide fertilizer every four weeks, and pinch the growing tips to help shape the plant. An oregano-like alternative plant for indoor growing is Mexican oregano, sometimes known as Puerto Rican oregano (Lippia graveolens). Much of the oregano sold in bulk bags in North America is Lippia graveolens, and though intolerant of cold garden conditions, it makes a good indoor plant. Other tender plants good for indoor growing are Microphylla Oregano (0. microphylla) and Turkestan Oregano (0. tyttanticum).
CONSTITUENTS
Oregano contains a volatile oil (comprising carvacrol, thymol, betabisabolene, caryophyllene, linalool, and borneol), tannins, resin, sterols, and flavonoids. Both carvacrol and thymol are antibacterial and antifungal.
HOW MUCH OREGANO TAKE
Infusion: for internal use, pour a cup of boiling water onto 1 teaspoonful of the herb and let infuse for 10-15 minutes. This should be drunk three times a day.
Mouthwash: this is made by pouring 1/2 litre (1 pint) of boiling water onto 2 tablespoonfuls of the herb. It is then left to stand in a covered container for 10 minutes. A gargle is made from this whenever needed by reheating it. Gargle for 5-10 minutes, three to four times a day.
Tincture: take 1- 2ml of the tincture three times a day.
COLLECTION AND HARVESTING
The herb is gathered as soon as it flowers, avoiding the larger, thicker stalks.
Pick small sprigs of leaves as needed at any time throughout the growing season.
Harvest leaves and stems for drying when flowers are blooming, as the flavor is at its peak at this time. Cut stems 2.5 cm (1 inch) from the ground, tie cut plants in bunches, and hang in a warm, dry, shady location. Strip dried leaves and store in an airtight container. Dried leaves are more intensely flavored than fresh leaves.
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Oregano Oil
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