Oregano, Mediterranean flavor

Write: Tomás Franco. Author of the book Manual for Spices

Oregano is one of the best known aromatic herbs, with a botanical name "Origanum vulgare L.". It is a perennial plant with erect stems that reach up to 80 cm in height. The stem is straight, quadrangular, reddish-brown in color, branched at the top and covered with white villi. The leaves are born two by two at each node, they are small, oval, opposite, dark green in color and supported by a corner. The whole plant is very aromatic leaves presenting numerous droplets of essence.

Each branch ends in a tight cluster of small white, pink or purple flowers, which open in summer during the months of July to September.

It is grown mainly in Europe, Asia, North America, Chile and Argentina. It grows in dry and sunny hills, and in humid areas between bushes and forests.

In the wild it can be found on roadsides, wastelands, forests, and stony slopes.

At the beginning of flowering (July, August) the leaves are collected. They are put to dry in thin layers on trays, in the shade, or in bunches hung in a well-ventilated place at a maximum temperature of 35ºC.

Nutritional composition

Oregano has a very low energy content, with a significant concentration of calcium, iron and manganese minerals. Its high content of vitamin A, tocopherol and vitamin K.

Uses and applications

For meat dishes, minced and preserved meat, soups, sauces, stews and fillings. The aroma of oregano is related to Italian cuisine, especially with pizzas, spaghetti, macaroni and pasta dishes in general. In cheese and tomato dishes, for sausages and sausages.  Goes well with basil to flavor tomato salads, pizzas and spaghetti. To accompany vegetables (cucumber, carrot, eggplant, zucchini, etc.).

It is used to flavor both raw and cooked foods. With cooking it loses part of its aroma and it is advisable to add it at the end of the preparation of the dish.

The meat industry uses it to season the meat with which sausages are made.

The recipe

This recipe for salmoriglio provides a delicious flavor to all types of barbecues

Ingredients:

• 150 ml of aceite oliva
• 60 ml of hot water
• juice of 2 lemons
• 1 teaspoon oregano
• 2 teaspoons of parsley
• ground black pepper
• shawl

Preparation:

• Beat the olive oil in a saucepan in a double boiler, adding the hot water little by little.
• Continue beating and add the lemon juice, oregano, parsley, ground black pepper and salt.
• Heat over low heat and beat until a homogeneous sauce is obtained.
• Use this sauce for grilled fish, roasted meat or grilled vegetables.

Oregano and Health

Oregano is tonic and increases the production of gastrointestinal juices, thus promoting digestion. It is also an expectorant, mucolytic and antitussive, which is why it is used to treat conditions of the respiratory system such as coughs and asthma. In some places it is known as "Mejorana"

It is prepared in infusion with 15 grams of oregano leaves in ½ liter of water. Boil for 5 minutes, filter the liquid and drink it, sweetened with a little sugar or honey if necessary.

Studies from the pharmaceutical industry have found that oregano extract causes better brain function, increasing concentration and reducing anxiety.