Oregano is an important culinary herb. It is particularly widely used in Turkish, Palestinian, Syrian, Greek, Portuguese, Spanish, Latin American, and Italian cuisine. It is the leaves that are used in cooking, and the dried herb is often more flavourful than the fresh Oregano is often used in tomato sauces, fried vegetables, and grilled meat. Together with basil, it contributes much to the distinctive character of many Italian dishes. It is commonly used by local chefs in spicy flavor. Oregano combines nicely with pickled olives, capers, and lovage leaves. Unlike most Italian herbs.Oregano is a widely used ingredient in Greek cuisine. Oregano adds flavor to Greek salad and is usually added to the lemon-olive oil sauce that accompanies many fish or meat barbecues and some casseroles.
it can be usually found on table, together with paprika, salt and pepper. Oregano is a perennial herb with creeping roots, 30-90 cm high, branched woody stems and opposite, petiolate and hairy leaves (1.5 cm long). The flowers are pale purple and the flowering period extends from late June to August. Each flower produces four small structures. The foliage is dotted with small glands containing the volatile oil, which gives the plant aroma and colour. Oregano is used in meat, sausages, salads, dressings, stews and soups. In food industry, oregano oil and oleoresin is used in food and beverages. Oregano oil is used in alcoholic beverages and in baked goods. It is a most common spice for pizza. The oregano oil possesses carminative, stomachic, diuretic, diaphoretic properties. It is used in whooping cough and bronchitis. It is also used as an external application for healing wounds. It has antioxidant and anti-microbial properties.