A tetragonal stemmed, aromatic, perennial herb with small,
gland-dotted and egg-shaped leaves with slightly toothed margins. Flowers
appear from June to September in a dense terminal flower-head. The
petals are pale yellow-pink and form a two-lipped flower.
Amongst garigue on stony dry hillsides and in mountainous
areas, always grows on igneous rocks from 2,000 ft to 4,000 ft. Locally
common on Pyrgos and Akamas.
Uses and Properties
Oregano for medicinal or culinary use is best collected
between July and October when the fragrant oil (olio origani)
concentration reaches its' maximum. Olio origani contains 80%
carvacrol, 15% thymol and tannins. Oregano is used as an expectorant,
tonic, digestive and as an infusion in cases of respiratory infections.
It can also be used externally for massage and leaves and flowers in
hot bath water are very relaxing and beneficial for the skin. In
cooking it is used to add flavour to meat dishes, sausages, most Italian
dishes but particularly pizzas, salads, egg and vegetable dishes.