Oregano

Oregano is a perennial herb, growing to 20 to 80 cm tall, with opposite leaves 1 to 4 cm long and is native to the Mediterranean region. It derives its name from the Greek work origanon “mountain” the verb ganousthai “delight in”. Oregano (seed) is also known as ajawain in Urdu. The ancient Greeks used oregano for the first time to prepare culinary dishes. The Romans and then latter the rest of Europe started using Oregano in pretty much the same way like the Greeks did, making it a famous ingredient in cooking and raw material for medicinal purposes. Oregano has an aromatic, warm and slightly bitter taste, which varies in intensity. Good quality oregano is so strong that it almost numbs the tongue. Used widely in Greek and Italian Cuisines, its leaves are used in cooking, and the dried herb is often more flavourful than the fresh. Together with basil, it contributes much to the distinctive character of many Italian dishes. Oregano is an indispensable ingredient for Greek cuisine adding flavour to Greek salads. Oregano is high in antioxidant activity, due to a high content of Phenolic Acids and Flavouroids. Additionally, Oregano has demonstrated anti- microbial activity against food â€" borne pathogens such as Listeria Monocytogenes. Both of these characteristics may be useful for health and food preservation. In Philippines, Oregano is considered as a primary medicinal plant, useful for relieving children’s coughs.