Oregano Ground

Oregano is a perennial herb with small, green leaves and a slightly fuzzy texture. When dried and ground, the leaves become more potent, with an intense, earthy aroma and a warm, slightly bitter taste with resinous notes. Ground oregano is a staple in Mediterranean, Mexican, and American cuisines, often used in spice blends like za’atar and herbes de Provence. The primary compound responsible for its flavour and aroma is thymol.

Oregano, part of the Lamiaceae family, also known as Marjoram, is common throughout the Mediterranean, North Africa, Europe and Asia and grows in gardens.

Oregano contains volatile oils, monoterpene glycosides, flavonoids and caffeic and rosmarinic acids.

Uses:

Oregano is most commonly used as a flavouring in food. Commonly used in Italian dishes with roasted fried or grilled vegetables, fish and meat. It is commonly used as a topping on pizzas. It is also added to Greek and Portuguese salads. In Albania it is used to make a popular herbal tea.

Oregano has been used in traditional herbal remedies for its believed antimicrobial and antioxidant properties. It has historically been used to treat coughs and bronchitis as rheumatism and urinary tract infections.

Natural products can cause side effects. As with any herbal supplement, it is advisable to consult with a healthcare professional before incorporating into one’s routine, especially for individuals who are pregnant, nursing, or have pre-existing medical conditions.

Important: Joseph Flach & Sons are not herbalists and are unable to offer advice on and are unable to attest to the efficacy or suitability of a material for use in a herbal remedy or as a product ingredient.