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Oregano history & personality |
I'm an Italian classic! Modesty prevents me from mentioning that my fan club extends to France & Greece ... well, the entire Mediterranean region. (*Blushing.*)
Oregano, a member of the mint family, is native to Northern Europe and the Mediterranean. It is closely related to Marjoram, and the two flavors may be substituted for one another in a "pinch."
Early use of the Oregano plant was most likely more medicinal than culinary. Oregano became popular in the US after the 1940's, when servicepersons returning home from WWII brought back a taste for pizza. |
Oregano lore |
The word "oregano" means "joy of the mountain." Oregano "crowns" favored ancient Greek and Roman wedding couples.
The US state Oregon is derives its name from this plant. |
Oregano is healthy! |
Historically, the medicinal use of oregano ranges from teas to poultices, to topical application of the oil.
Oregano oil has antibacterial qualities, (it has been shown to be effective against Giardia), and it's a powerful antioxidant. The Greeks and Romans used oregano poultices for anything from sore muscles to spider bites. It has also been used for coughs and asthma.
Oregano is generally regarded as having slightly warming energy.
Please see your health provider for guidance on your own health program. |
Fresh oregano as food |
In today's American cuisine, oregano is probably best known for the characteristic flavor it adds to pizza and spaghetti sauce. It combines well with garlic, and can be sprinkled on garlic bread or pasta for a little added zing.
Try this: Cook thin spaghetti according to package directions. In a small pan, warm some olive oil and add minced or crushed garlic. Cooking the garlic slightly will reduce it's pungency, so let your conscience (and your plans for the next day or two) be your guide. Drain the spaghetti, place it into a serving bowl, and drizzle the oil over the top. Toss. Top with some shredded or grated Parmesan cheese and a liberal sprinkling of oregano. |
Editor's Pick for oregano |
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References:
United States Department of Agriculture. USDA National Nutrient Database for Standard Reference, Release 21. http://www.ars.usda.gov/nutrientdata accessed December 2008.
Murray, M, Pizzorno J and Pizzorno, L (2005). The Encyclopedia of Healing Foods.
National Geographic Society (2008). Edible: An Illustrated Guide to the World's Food Plants .
Rodale Publishing (1987). Rodale's Illustrated Encyclopedia of Herbs |
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