Etymology: The genus Origanum derives from the Greek oros, mountain, and ganos, splendour, or joy of the mountain, probably because of the scent of the place where the plant grows.
Description: a perennial herbaceous species with an erect, bushy stem, small, oval-shaped leaves and a height of 40-70 cm. The flowers are grouped in clusters, are white in colour and have an intense, characteristic scent.
Habitat: it grows wild in uncultivated areas, in woods and on slopes between 200 and 1400 metres above sea level.
Parts used: flowering tops.
Method of preservation: the tops are gathered into small bunches and dried in the open air in warm, dry, well-ventilated rooms or in a drying room so as to preserve their aroma and prolong their preservation.
Use in the kitchen: Oregano has been known in Mediterranean cuisine since ancient times because of its strong and intense aromatic properties that make it the universal flavour par excellence. Used as the main ingredient in pizza, it is also used as a flavouring in a wide range of meat and fish dishes, sauces and gravies, cheeses, buns, salads, soups and more.
Medicinal properties: Used for the extraction of its essential oils, which are rich in terpinene, thymol and carvacrol, oregano has been recognised since ancient times for its beneficial effects on human health due to its many medicinal properties such as analgesic, digestive, carminative, diuretic, tonic, antiseptic, expectorant, antispasmodic and anti-inflammatory.
Weight per pack: 30gr