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All About Herbs: Oregano, an antioxidant?
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Posted by editor Tue May 29, 2007 10:41:19 PDT
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0 responses 0 comments Oregano followed close behind when Johnny came marching home from WW II. Soldiers stationed in Italy developed a taste for pizza and other dishes seasoned with this zesty herb. Oregano had always been used in Italian communities in the USA, but it now crossed ethnic lines with home cooks. Italian cuisine and particularly pizza also became popular as restaurant fare.

Culinarily oregano was on the move! In fact, its use increased six thousand percent in the ensuing years. Today it is used to enhance the flavor of egg, cheese, meat and vegetable dishes as well as Italian, Mexican and Greek foods. It pairs well with garlic, parsley and basil. 

The word oregano is from the Greek meaning “joy of the mountain.” “Oros” is for mountain, and “ganos” for joy. Origanum vulgare was the variety that grew in Greece so we can assume the name is for this species. The reason for the name is in question.

No doubt the mountains covered with purplish white clusters of pinecone shaped flowers, were a “joy” to behold. The early Greeks grazed their livestock on the hillsides and were likely “filled with joy” to find the taste of the meat much improved. Could this be the reason for the name?

Oregano was used for medicinal purposes long before it was utilized for cooking. The Early Greeks and Romans made poultices from the leaves for aching muscles and insect bites. This brings us to the third “name theory.” Was it the successful medicinal applications that made it the “joy of the mountain”? Few things make us happier than good health!   

European colonists coming to America brought oregano tea remedies to treat coughs, headaches and indigestion. Herbalists today recommend it for the same uses. An additional benefit found by modern science is that oregano abounds with antioxidants. One tablespoon of fresh oregano has the antioxidants of one medium sized apple.

There are more than thirty species of origanum and each of these is variable. The flavor depends on climate, soil conditions, and cross-pollination. Even a plant in your garden can vary year to year. Sowing seeds from the same packet can yield plants with different flavors. You may want to sample a leaf in order to find a plant that is perfect for you. This is a gardening adventure!

Origanum heracleoticum and origanum vulgare-viride are the two varieties favored for cooking.  Do let your nose and tastebuds be your guide. The ideal flavor is said to be of peppery thyme, but that may not be so for you. If an oregano leaf smells and tastes like something you'd like to eat, use it.

Oregano is a hardy perennial that does well with six hours of sun, well-drained soil, and average watering. Cut the plant to one-third its size in June and August in order to harvest leaves and prevent seed production. The leaves can be dried and will be tasty for about one year. In the winter I often find some fresh leaves tucked under some weather worn stalks. 

In the spring you may pull a piece of rootstock from your favorite plant to clone it and maintain a consistency in flavor. I have my cooking oregano in one area of the garden and do prune it as previously suggested. I allow several other varieties to flower and create mystery plants. This gives me some very colorful bundles of flowers for dried arrangements, and the butterflies and bees are happy too.

Oregano will always be essentially an ethnic “cooking herb”, but try it with some of the other foods suggested here. In your kitchen and garden it will be a “bundle of joy” and the health benefits an added bonus.

For sauces and soups
One tablespoon of fresh oregano or one teaspoon of dried will jazz up these dishes.
One cup of tomato salsa
One can of vegetable soup or the same amount of homemade
One cup of your favorite vinaigrette 
Marinade for meat or fish (amount for one pound)
Two tablespoons of oil
Two cloves of minced garlic
One tablespoon of fresh oregano or one teaspoon of dried.
Marinate for at least an hour and grill or broil until desired doneness.             
                                                        
Oregano veggies
Use any one of these vegetables or a mix equal to two pounds. Raw zucchini cut in thin slices, par cooked carrots cut in thin slices, par cooked string beans cut in bite size pieces.
One tablespoon of olive oil
Three cloves of diced garlic
One third cup of rice vinegar
One teaspoon of sugar
One tablespoon of fresh or one teaspoon of dried oregano
Hot sauce to taste (optional)
Sauté' the garlic lightly in the oil. Add the seasonings and then the vegetables. Cook and stir over low heat until the vegetables are done. 
Medicinal tea
Pour one cup of hot (not boiling) water over two teaspoons of fresh oregano leaves
Cover and steep for five minutes.
Drink two cups a day to relieve minor cold symptoms.

Contact me eamherb@dishmail.net or at tehachapinews.com. Please check the Garden News section of my Web site at herbbasket.net. for community happenings. Enjoy an herbalicious month!

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