Pungent oregano is the herb
highest in antioxidant
activity, helping to prevent
food poisoning bacteria and
boost the immune system.

According to tests carried out by the United States Department of Agriculture, oregano has more antioxidant activity than any other herb. The herb has demonstrated forty-two times more antioxidant activity than apples, twelve times more than oranges, and four times more than blueberries. The volatile oils in this spice include thymol and carvacrol, which have both been shown to strongly inhibit the growth of bacteria, including staphylococcus aureus. Oregano is also a good source of several nutrients, including calcium, potassium, iron, and magnesium. It is also high in dietary fiber and may help lower  “bad” cholesterol.

  • One of the most powerful antioxidant plants.

  • Antibacterial and may relieve the symptoms of colds.

  • Rich in minerals.

  • High in fiber and may aid digestion.

Practical tips:

Oregano is an easy-to-grow herb and can be kept in a pot on the windowsill. The leaves dry well and can be stored in an airtight container. Replace dried oregano at least every 3 months as it loses its aroma and flavor over time. Oregano is one of the traditional herbs to include in mixed herbs and herbes de Provence. Oregano marries particularly well with eggs, tomatoes, lamb, and chicken.

When replacing fresh oregano with dried leaves in a recipe, reduce the amount you use by about half.

Post a Comment