Oregano

Oregano or a marjoram ordinary – a perennial plant of family of Yasnotkovye. Its height reaches 70 cm. The plant is eurysynusic in territories of the countries of Europe and the Mediterranean. In our country of an oregano grows practically everywhere, except the region of the Far North. It is unpretentious, bushes of a marjoram can be met on forest edges, glades, slopes of hills and growing among bushes.

In different regions of Russia of an oregano can hide behind the names "materinka", "ladanka", "matserdushka" and others.

The marjoram as spice is dried inflorescences and leaves of the plant cultivated in regions of the Mediterranean Sea. Oregano distinguishes pleasant delicate aroma and spicy, taste with a taste of bitterness.

The word of "oregano" can be translated from Greek approximately as "joy of mountains". Thousands years ago this seasoning was popular in Egypt and Greece where it was added to dishes on the basis of vegetables, meat or fish.

Found broad application of an oregano in cuisines of Mexico, Italy and other countries on the coast of the Mediterranean Sea.

Useful properties of an oregano

Marjoram smell which cannot be mixed with one other seasoning, not the only distinctive property of an oregano. This seasoning contains a large amount of antioxidants, bypassing at the same time, according to some data, even bilberry. Antioxidants are designed to fight against damages of cells of our organism, to slow down its aging and to considerably reduce risk of development of cancer.

The carvacrol which is contained in essential oil of an oregano effectively fights against the bacteria, viruses and parasites who got to an organism and interferes with their further development and distribution.

One more useful property of an oregano is covered in its ability to awaken appetite and to facilitate digestive processes. It is recommended to accept a marjoram at pains and gripes in a stomach, disturbances of a chair and abdominal distention. Specialists claim that use of an oregano well influences work of a stomach, intestines, gall bladder and liver.

Oregano in cookery

Seasoning is really often and plentifully used by cooks from the countries of the Mediterranean. However Italians are considered as true admirers of an oregano. Rare pizza or paste prepares without this spice. It is perfectly combined an oregano with tomatoes, mushrooms and cheese.

The hot sandwiches made using an oregano will develop original aroma and a unique, fresh taste. Culinary specialists also recommend to add seasoning to soups, chicken, eggs and haricot dishes.

In a new way usual products – ham, a salami, fish sauces will begin to sound – if to add a pinch of a fragrant oregano to them.

It is irreplaceable an oregano in cookery of the Caucasian people where it is added at production of dainties. In Polish cuisine the fish dish, enjoys this fragrant seasoning stuffed with white loaf and seasoned special popularity.

Also the oregano is added to the world famous Chile sauce thanks to what burning and sharp taste is softened, finding new sounding.

Seasoning can be mixed with a basil, a thyme, a marjoram and pepper as with these spices the marjoram sounds best of all, softly beating taste of each seasoning.

Oregano is a part of mix of the spices giving delicate and playful aroma to pastes, home-made sausages and meat stuffings.

Use of an oregano in the medical purposes

Useful properties of an oregano found the application not only in kitchens of the countries of the world, but also in medicine and the cosmetic industry. So, the marjoram is used for giving of fresh aroma to toilet soap, cologne, toothpastes and lipstick.

Bathtubs since ancient times reckon with addition of a marjoram as the means having the calming effect on a body and reason.

Rinsing of a mouth broth on the basis of an oregano helps to get rid of inflammations in an oral cavity and respiratory diseases.

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