Description

Greek Oregano tends to be the most savory and earthy, while Italian is milder, and Turkish is more pungent. Oregano is a shrub-like herb with multiple-branched stems. It can grow as tall as three feet in height. The leaves are narrow and pinnate, or arrow-shaped, and have a soft, fuzzy texture. Typically, Oregano is harvested just before the flowers bloom when the flavor and aroma is at its peak. Oregano is said to have a “balsamic” flavor — a combination of Mint (a closely related herb), Thyme, and Rosemary. The taste is strong and somewhat bitter.

Oregano is a good source of iron, manganese, vitamin K, fiber, and calcium. It also contains omega-3 fatty acids. The two main compounds in essential oils obtained from Oregano are thymol and carvacrol, which are the primary natural chemicals that give Oregano its specific flavor profile. The compounds have strong antibacterial and antifungal properties. Phytonutrients in Oregano give the herb four times more antioxidant power than blueberries.