Dried organic oregano
Oregano, or oregano, originated in Asia, from where it reached southern Europe and, in the Middle Ages, our latitudes with the monks. This plant is an excellent spice and is widely used by the best chefs in Italy, Spain, France and Mexico. Oregano has also long been considered one of the most useful herbs. It has a strong flavour and aroma and adds a delicate softness and sweetness to dishes. Although oregano is usually used in moderation, even a small amount of this herb contains many essential nutrients. Just one teaspoon of dried oregano provides 8% of the recommended daily amount of vitamin K.
Oregano’s fresh and strong aromas go well with pizza, pasta, risotto, baked potatoes, vegetable soups, stews or salads. It is well suited to use with Mediterranean dishes, adding tomatoes, vegan mozzarella or tofu and olive oil. This spice is particularly suitable for pickling cucumbers, zucchini and unflavoured pattisons, preserving tomatoes and peppers. As with basil, the punch can be seasoned with vinegar and oil. It also goes well with olives and capers.
Oregano has the following properties:
– Improves digestion
– May help lower blood pressure
– Calms and relaxes
– May help reduce pain
– May help reduce bad breath, has a deodorising effect.
Oregano horsetail contains pleasant-smelling essential oils, tannins, ascorbic acid. Pune is also rich in the oxidants hair crool and thymol, the compounds that characterise:
– Antioxidants may protect against damage caused by free radicals
– Antiviral properties
– Antibacterial properties
– Anti-inflammatory properties
Add oregano to salad, soup or stew. Oregano is also used to make various sauces.
You can also make oregano tea: pour a teaspoon full of oregano over a quarter of a litre of boiling water, cover with a lid and leave for 15 minutes. Then crank it up and yes.
Oregano extract can also be used in cosmetics: rinse oily face and scalp with this extract. If your hair becomes very dry, thin and brittle, rinse your hair with this toner after every wash.
