Lakomka – a perennial subshrub from the oregano family, known for its high yield potential and short period from germination to harvest (115‑120 days). The leaves are small, green, and slightly fuzzy, while the flowers are small and white, giving the plant a characteristic aroma. The shoots contain essential oils, rutin, vitamin C, and carotene, making lakomka a valuable source of antioxidants and antiseptic substances.
Culinarily, lakomka is used as fresh greens or dried seasoning powder. Thanks to its sharp-spicy taste and sweet-floral aroma, it pairs perfectly with vegetable, fish, and meat dishes, especially fatty ones, aiding digestion and enhancing the aroma. In traditional cuisine, lakomka is added to pickled and marinated products – cucumbers, tomatoes, zucchini, courgettes – and is also used in preparing sausage products.
In addition to gastronomic properties, lakomka has beneficial therapeutic effects: antiseptic activity helps with colds and nervous disorders, improving metabolism. The harvest is usually collected on dry days during mass flowering, which ensures the maximum aromatic profile of the product. Thanks to its versatility and rich composition, lakomka is an indispensable spice for both everyday and professional gastronomy.
