Did you know?

Oregano is a wonderful perennial culinary and medicinal herb. It has long been recognized as one of the “functional foods” for its nutritional, antioxidants and disease preventing properties. The herb, whose name means “delight of the mountains” in Greek, is native to the Mediterranean region.

Oregano is widely popular in the Greek and Italian cuisines. Its leaves have a distinctive aromatic, warm, and slightly bitter taste. Their biting intensity varies; for instance, a good-quality Oregano is so strong that it almost numbs the tongue.

Always select fresh Oregano over dry as it is superior in flavour and richer in essential oils, vital vitamins, antioxidants and folates than dried Oregano.

Oregano is great for…

Lamb dishes, stuffing, pizza toppings, chicken, fish, pasta and anything tomato as well as soups, omelet, sauces and pickling.

Pairs well with…

• Meat
• Tomato
• Fish
• Eggs

Kitchen tips

Add chopped leaves near the end of cooking. Just use a full sprig or finely mince the leaves and stems with a sharp knife.

Take care of your Oregano

Water your potted Oregano little but often and keep in a warm place on your kitchen bench.

Keep your pack of Oregano in the vegetable compartment of your fridge.

Nutritional facts

This marvellous herb has an excellent nutritional profile and has an excellent source of minerals like potassium, calcium, manganese, iron, magnesium as well as an excellent source of antioxidant vitamin C.

Health benefits

Oregano is a proven super “functional food”. This herb is one of the foundation bases of healthy Mediterranean diet in addition to olive oil, fish, and lots of greens, herbs, and vegetables.

Oregano is rich in essential oils, vital vitamins and antioxidants like β-carotene, vitamin C, and folates. Vitamin C helps the human body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.