Admirers of the traditional cuisine of the Mediterranean countries are well aware of the fragrant spice of oregano, which is in perfect harmony with meat, fish and vegetable dishes. This seasoning is the dried parts of a perennial belonging to the Lamiaceae family, called common oregano (Latin - Origanum vulgare).
In the wild, undersized bushes of oregano can often be found in the forests of the western and northern regions of Ukraine. Oregano, long known to our ancestors, has slightly pubescent stems, teardrop-shaped green leaves and lilac-pink inflorescences, delighting with its fragrance in the first half of summer.
The benefits of spices
Leaves, stems and flowers of oregano can be safely called a natural treasury of usefulness. They include:
- essential oils;
- trace elements;
- beta-carotene and others.
The plant has powerful antioxidant properties. It has been used for many centuries for the preparation of medicinal teas, extracts and infusions. The spice normalizes blood pressure in hypertensive patients, serves as an expectorant, anti-inflammatory drug, improves appetite and drives away insomnia. Oregano is used in cosmetology for delicate care of sensitive skin, and in perfumery as a fragrance.
Oregano in Mediterranean cuisine
Oregano seasoning, in addition to being used in its pure form in the cooking of Italy, Greece and Turkey, is one of the basic components of spicy mixtures, including the famous “Provencal herbs”.
In the "Bank of Spice" you can buy oregano in bulk. A batch at a wholesale price will be a profitable purchase for further sale to retail consumers in various packaging.