Technically a member of the mint family, oregano eliminates the coolness of mint for peppery, mellow flavors that hint at thyme. In a more moderate climate this perennial plant is easy to grow and can quickly cover any available piece of land. However, when grown in colder climates the taste of these dried oregano leaves is less strong.
Used mainly in Greek, Italian, Spanish, Mexican and tex-mex cuisine, oregano lends a peppery, herbal aftertaste to food. When fresh, it is used as a finishing spice, while dried at the beginning of cooking to make layers of flavor. Mediterranean oregano is traditionally used in Italian and Greek cuisine and occasionally in Moroccan cuisine.
The taste of these dried oregano leaves is lemony and rather peppery, with small notes of thyme. Oregano is rraditionally used in many countries such as Brazil, Cuba, Colombia, Greece, Mexico and Spain. This herb can usually be found in tomato sauces, egg and cheese dishes, herbal mixtures, stews or grilled vegetables.
In addition to its amazing taste and extensive use in cooking, oregano is also full of health benefits.
Oregano is high in antioxidants, which can help prevent damage by neutralizing disease-causing free radicals.
Oregano and its ingredients may be effective against certain strains of bacteria.
Oregano is high in antioxidants and contains compounds that have been shown to reduce the growth of cancer cells.
The active substances carvacrol and thymol are two compounds found in oregano that have been shown to reduce the activity of viruses. Oregano is high in antioxidants, which can reduce inflammation.