print Print this page

Oregano

In season all year

Food Description:

Similar to marjoram, oregano means "joy of the mountain" and Roman and Greek brides and grooms were traditionally crowned with a laurel of oregano in ancient times. Oregano is a popular herb in Greece and Egypt, and can be used to flavour numerous dishes, commonly found in Italian and Mediterranean food. It has a strong aroma and imparts a slight bitter taste with minty undertones.

Rather than pre-packaged oregano, try to use the fresh leaves as they retain more flavour in cooking. The stems should be firm, free of dark spots and yellowing, and the leaves green and fresh looking.

Oregano should be added near the end of cooking as the heat may destroy its delicate flavour.

General Information:

Category: Herb
To Buy: Rather than pre-packaged oregano, try to use the fresh leaves as they retain more flavour in cooking. The stems should be firm, free of dark spots and yellowing, and the leaves green and fresh looking.
To Store: Fresh oregano should be stored in the refrigerator wrapped in a slightly damp paper towel. Dried oregano should be kept in a tightly sealed glass container in a cool, dark and dry place where it will keep fresh for about six months.
Tips and Tricks: Oregano should be added near the end of cooking as the heat may destroy its delicate flavour. Freeze oregano in ice cube trays with water and add to soups when needed for a hint of flavour.

Nutrition (1 Tablespoon):

Antioxidants:
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Extremely High
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Negligible
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a

Cooking:

Cooking Tips:

Benefits the Following Health Conditions:*

Bacterial Infections
Indigestion

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Facebook Twitter RSS