Description
What is oregano and why oregano dry
Oregano (Origanum vulgare) is an aromatic plant belonging to the Lamiaceae family and the Magnoliopsida class. It is native to Europe, northern Africa and central-southern Asia. Today it is cultivated on all continents and mostly it used as oregano dry for its ability to preserve its characteristic scent for a long time
How to use Oregano in the kitchen
The flavor of dried oregano is very aromatic but at the same time delicate, which is why it is used in many preparations, even together with other aromatic herbs like Thyme or Laurel. In particular, dried oregano is perfect:
in salads;
in omelettes;
in fillings for meat and fish;
on every kind of pizza;
on bruschetta.
Possible benefits and contraindications of oregano
Oregano is a plant rich in beneficial substances, starting from fibers, which promote the proper functioning of the intestine, combat constipation and promote the regular absorption of cholesterol and sugars, helping to combat hypercholesterolemia and hypoglycemia. Thanks to the presence of beta-caryophyllene, oregano also has anti-inflammatory properties. Furthermore, it contains two phenols, thymol and carvacrol, which make it a natural antiseptic. The plant has a high content of vitamin C and vitamin E, which have antioxidant properties and help strengthen the body’s immune defenses. Furthermore, oregano contains a high quantity of potassium, which helps keep heart pressure under control, and calcium, which promotes healthy teeth and bones.
The consumption of oregano is not recommended for those who are allergic to the plant and for those who suffer from intolerance to silicilates, gastritis and peptic ulcers.
Barbastel imports and distributes Vrino spices in Poland.
