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Herbology 101 - Herbal Remedies and Herb Information

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Oregano (Origanum heracleoticum)
Photo: Oregano (Origanum heracleoticum) An aromatic Eurasian perennial in the mint family, oregano has pungent leaves used as seasoning with meats and fowl and in stews and soups and omelets. It is sometimes called wild marjoram, and its close relative O. majorana is known as sweet marjoram.

Use: leaves, stems, flowers.

Oregano is high in antioxidant activity, due to a high content of phenolic compounds and flavonoids. It also has shown antimicrobial activity against strains of the food-borne pathogen Listeria monocytogenes. The main chemical constituents include carvacrol, thymol, limonene, pinene, ocimene, and caryophyllene.

The leaves and flowering stems are strongly antiseptic, antispasmodic, carminative, cholagogue, diaphoretic, emmenagogue, expectorant, stimulant, stomachic and mildly tonic.

Infusions made from Greek Oregano (O. dictamnus) have a wide range of purposes, from a simple cleansing mouthwash to reducing bloat, stomach cramps and coughs.

Oregano is an important culinary herb, used for the flavor of its leaves, which can be more flavourful when dried than fresh. The herb is widely used in Italian ("the pizza herb"), Turkish, Palestinian, Lebanese, Egyptian, Syrian, Greek, Portuguese, Spanish, Philippine, and Latin American cuisines.

This herb grows well in a container, liking full sun, and being self-sowing.

Related studies, articles, and news items


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Disclaimer: This content is provided here for informational purposes only. Do not attempt to self-diagnose or treat. Check with a qualified Health Practitioner before using any herbal treatment. Use of these reference pages signifies acceptance of this notice and our Terms and Condition.

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