Oregano is widely considered as nature’s antibiotic. It is an indispensable spice in Turkish, Greek, Portuguese, Spanish, Latin American and Italian cuisine, oregano is the must-have ingredient in tomato sauces and pairs well with capers and olives. It may be one reason why people who eat a Mediterranean diet tend to live longer and healthier lives. The oil of the wild oregano plant has been shown to kill unwanted bacteria, fungus, yeast, parasites and viruses and is a powerful antihistamine.
Oregano is an important culinary and medicinal herb that has been used in medicine and cooking for thousands of years – with a number of health benefits. It is a species of Origanum, belonging to the mint family (Lamiaceae).
It is one of the top five spices in the world with one of the highest ORAC (Oxygen Radical Absorbance Capacity) scores meaning it will more effectively neutralize free radicals.
Oregano typically grows 50 cm tall and has purple leaves around 2 to 3 centimeters in length.
The chemicals that give the herb its unique and pleasant smell are thymol, pinene, limonene, carvacrol, ocimene, and caryophyllene.
Not only does oregano provide food flavor, there are also a substantial number of health claims associated with its potent antioxidants and anti-bacterial properties.
Oregano is a rich source of:
-vitamin K – an important vitamin which promotes bone growth and the maintenance of bone density and the production of blood clotting proteins.
The herb is used to treat respiratory tract disorders, gastrointestinal (GI) disorders, menstrual cramps, and urinary tract disorders.
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