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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.
Keep cool and dry until ready to use will last 4-6 days refrigerated. To dry, oregano can be hung upside down in a paper bag in a dry place.
Oregano is a traditional Mediterranean herb and plays a prominent role in Greek and Italian cuisine. Pair fresh and dried oregano with cured olives, sheep's milk cheeses, tomatoes, pork, lamb, potatoes, pasta and rice's. It is an ideal aromatic for meat stews and can compliment olive oil sauces for grilled and baked fish
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 anti-bacterial and anti-fungal properties. Phytonutrients in Oregano give the herb four times more antioxidant power than blueberries. For the best health benefits, Oregano is often brewed into a tea or the essential oils are extracted from the leaves for use in supplements, diffusers and some cosmetics.