Oregano – an aromatic spice with a spicy-floral scent reminiscent of pepper, mint, thyme, and cardamom. In cooking, it is widely used both fresh and dried: added to soups, meat dishes, salads, vegetable stews, legumes, and even when making liqueurs and wines. Thanks to its rich flavor, oregano enhances the aroma of dishes, giving them a spicy note.
This spice is rich in nutrients: B, C, A, K, and E vitamins; minerals – phosphorus, calcium, potassium, magnesium, iron, zinc, and selenium. Organic acids and tannins are also present, and the essential oil contains menthol at a concentration of 1% to 3.5%. Thanks to these properties, oregano has a beneficial effect on the digestive system: relieves stomach pain, relieves intestinal spasms, stimulates appetite, and improves food absorption.
Oregano is grown mainly as an annual crop in warm climates. Sowing is usually done in April–May at a density of 1–2 g/m²; plants grow to a height of about 40 cm, leaves are small and short-stalked. Yield reaches 6–7 t/ha. To obtain a quality spice, good lighting, windless areas, regular watering and fertilization, as well as pest control, must be ensured. After harvesting, the fruits are dried to obtain aromatic nuts, which are then ground into powder or left whole for use in cooking.
