Although oregano or its oil may be used as a dietary supplement, there is no clinical evidence to indicate that either has any effect on human health. [6][7] The difference is mostly made from climate and soil. Italian oregano typically reaches 12 to 18 inches high and … [13] There, it is most frequently used with roasted, fried, or grilled vegetables, meat, and fish. Cultivars traded as Italian, Sicilian, etc. Much higher concentrations of volatile compounds are achieved towards the end of the growing season. [15] Similar FDA warning letters for false advertising and unproven health claims about oregano essential oil products were published in 2017 and 2018. It is sometimes called wild marjoram, and its close relative, O. majorana, is known as sweet marjoram. Flavor is most intense just before plants flower. hirtum). It is native to temperate Western and Southwestern Eurasia and the Mediterranean region. Italian oregano leaves are ready for harvesting fresh and drying as soon as the plant's pretty stems are at least 4 inches long; cut the stem to leave an inch or so for re-growing. It has an aromatic, warm, and slightly bitter taste, which can vary in intensity. [20], Drying of the plant material affects both quantity and distribution of volatile compounds, with methods using higher heat and longer drying times having greater negative impact. Oregano's most prominent modern use is as the staple herb of Italian cuisine. Many plants listed as Italian oregano in the nursery or garden store are actually marjoram. With its trailing green leaves and small white or purple flowers, oregano can just as easily be an ornamental plant as a culinary herb. Outdoors, it does best in zones 5 to 10 and should be planted in a sunny spot with well-drained soil. It is a perennial,[4][5] although it is grown as an annual in colder climates, as it often does not survive the winter. The dried and ground leaves are most often used in Greece to add flavor to Greek salad, and is usually added to the lemon-olive oil sauce that accompanies fish or meat grills and casseroles. Oregano has purple flowers and spade-shaped, olive-green leaves. Simple oregano sold in garden stores as Origanum vulgare may have a bland taste and larger, less-dense leaves, and is not considered the best for culinary use, with a taste less remarkable and pungent. Now i’m using a zero kilometers one grown near my town. Used since the middle 18th century, oregano is derived from the Spanish orégano and Latin orīganum via the Classical Greek ὀρίγανον (orī́ganon). ×majoricum), a hybrid between the southern Adriatic O. v. subsp. Oregano is planted in early spring, the plants being spaced 30 cm (12 in) apart in fairly dry soil, with full sun. It is less commonly used in the north of the country, as marjoram generally is preferred. In Turkish cuisine, oregano is mostly used for flavoring meat, especially for mutton and lamb. The herb is widely used in cuisines of the Mediterranean Basin and Latin America, especially in Argentine cuisine. It is sometimes called wild marjoram, and its close relative, O. majorana, is known as sweet marjoram. Italian Oregano is a fragrant cross between oregano and marjoram and is especially popular in tomato dishes, poultry seasoning, eggs, soups, herb breads and cheeses. During the summer, generous amounts of dried oregano are often added as the aromatic and flavorful topping to a tomato and cucumber salad in Portugal, but it can be used to season meat and fish dishes as well. It prefers a hot, relatively dry climate, but does well in other environments.[8]. A sample of fresh whole plant material found to contain 33 g/kg dry weight (3.1 g/kg wet) decreased to below a third after warm-air convection drying. [10] Oregano essential oil is extracted from the leaves of the oregano plant. Oregano is a culinary herb, used for the flavor of its leaves, which can be more flavorful when dried than fresh. Oregano is the key flavor in Italian food. The flowers are purple, 3–4 mm (0.12–0.16 in) long, produced in erect spikes. Trim plants often to keep … Some varieties show a flavour intermediate between oregano and marjoram. Sometimes known as true oregano or Italian oregano, this is the familiar herb used on pizzas and in tomato sauces. If you really want to know that you have a specific strain of oregano, then order it from a specialty nursery that specializes in herbs. [10][14], In 2014, the US Food and Drug Administration (FDA) warned a Utah company, Young Living, that its herbal products, including oregano essential oil, were being promoted to have numerous unproven anti-disease effects, and so were being sold as unauthorized misbranded drugs subject to seizure and federal penalties. Marjoram is not as strong of a flavor, but it is similar. Oregano grows in just about any soil location if it offers full sun. The soft, fragrant green leaves are the secret little green flecks in the pasta sauce that gives it its mouth watering fragrance and taste. Oregano will grow in a pH range between 6.0 (mildly acidic) and 9.0 (strongly alkaline), with a preferred range between 6.0 and 8.0. A lovely perennial for borders or patio containers. Oregano (US: /ɔːˈrɛɡənoʊ, ə-/,[1] UK: /ˌɒrɪˈɡɑːnoʊ/;[2] Origanum vulgare) is a flowering plant in the mint family (Lamiaceae). [21], Learn how and when to remove this template message, "14.3.1 Growth habit of wild oregano populations", "GIs Helped Bring Freedom To Europe, And A Taste For Oregano To America", "Several culinary and medicinal herbs are important sources of dietary antioxidants", Journal of the Science of Food and Agriculture,, Short description is different from Wikidata, Articles containing Ancient Greek (to 1453)-language text, Articles needing additional references from November 2017, All articles needing additional references, Wikipedia articles needing clarification from May 2016, Articles containing Spanish-language text, Creative Commons Attribution-ShareAlike License, 'Aureum' – Golden foliage (greener if grown in shade), mild taste: It has gained the, This page was last edited on 26 November 2020, at 13:45. Factors such as climate, season, and soil composition may affect the aromatic oils present, and this effect may be greater than the differences between the various species of plants. [3] This is a compound Greek term that consists of ὄρος (óros) meaning "mountain", and γάνος (gános) meaning "brightness", thus, "brightness of the mountain". Its best-known variety is Greek oregano (Origanum vulgare var. Plants spread when happy, rooting along the stems. The related species, Origanum onites (Greece, Turkey) and O. syriacum (West Asia), have similar flavours. Many subspecies and strains of oregano have been developed by humans over centuries for their unique flavours or other characteristics. Italian oregano also is a fragrant and attractive plant in the garden or containers. Oregano is a perennial herb, growing from 20–80 cm (7.9–31.5 in) tall, with opposite leaves 1–4 cm (0.39–1.57 in) long. [18][19], The essential oil of oregano is composed primarily of monoterpenoids and monoterpenes, with the relative concentration of each compound varying widely across geographic origin and other factors. There are many different types or oregano. Plant Features. Even better, oregano is one of the easiest herbs to grow and harvest. Its popularity in the U.S. began when soldiers returning from World War II brought back with them a taste for the "pizza herb", which had probably been eaten in southern Italy for centuries. are usually hardy sweet marjoram (O. Oregano is spicy and numbs the tongue. Italian oregano (Origanum. Oregano combines well with spicy foods popular in southern Italy. Calabrian Oregano is strong, as Sicilian, Apulian is lighter, Gargano zone (northern Apulia) is lemon flavoured, The greek normally has bigger leaves, absolutely fabolous. [3], Oregano is related to the herb marjoram, sometimes being referred to as wild marjoram. In the garden, use this oregano as an edging plant. majorana and Origanum vulgare) is milder tasting than Greek oregano. Good flavour, less zesty than meridional one, but more complex. Good-quality oregano may be strong enough almost to numb the tongue, but cultivars adapted to colder climates may have a lesser flavor. That means it thrives with lower humidity and well-drained soil. Many other varieties of common oregano are available. It has a robust, herbaceous flavor that frequently stars in Italian dishes and pairs well with almost any type of vegetable or meat.