OREGANO

(Origanum dubium)

Appearance

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.

Habitat

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.