Oregano – dried young leaves and shoots of an aromatic herb, possessing a bright aroma and characteristic black pepper bitterness. Harvesting is done before the beginning of flowering, when essential oils concentrate in the leaflets, saturating them with glandular glandules. In different regions, it is called jambul, jambil, or kandari, but the essence remains the same: this is a strong spice that, when used correctly, enhances the taste of dishes and can even mask other aromatic notes.
Culinary application of oregano is diverse. It goes perfectly well with meat dishes made of beef and mutton together with marjoram, rosemary, oregano, thyme and garlic; for poultry and fish it is used in a pair with bay leaves, wormwood and paprika. In vegetable and fruit dishes, oregano harmonizes with honey, lemon zest and lavender, and is also often added to sauces. When boiling and stewing, it is better to add the spice at the very end of cooking to avoid a bitter taste.
In addition to culinary merits, oregano is rich in vitamins A, B1, B6, C and PP, as well as micro- and macro-elements – magnesium, potassium, calcium, phosphorus, iron and zinc. These substances contribute to strengthening the immune system, improving vision and act as a powerful antioxidant. In the garden, oregano is grown as an annual with a root up to 14 cm long; its compact bushes bloom for a long time, decorating balconies, sites and winter windowsills. Due to the short growth, the plant is convenient to cultivate in pots or open ground, as well as add to marinades, salads and sauces to increase appetite and improve digestion.
