oregano
Also called dost, wild balsam, wild marjoram or orant.
Description:
Appearance:
Oregano is an herbaceous / bushy plant that reaches heights of 20 to 70 cm. It has small, heart-shaped, slightly hairy leaves that are a dull gray-green. The flowers (there are different colored ones, e.g. pale red) form cymes.
Recovered plant part:
The oregano uses the flowering herb or just the leaves.
Harvest time:
In the summer months, June to September.
Offer forms:
Oregano is mainly offered in dried form, grated or ground. It is available individually or in mixtures such as an Italian herb mixture. It is available fresh in a bunch or as a plant in a pot. Also as frozen goods, single-origin or in spice blends in the trade.
Ingredients:
Essential oils such as thymol, carvacrol and cymene; Tannins and bitter substances.
Also contains flavonoids and acids.
Taste and smell:
Tart, intense and (hot) spicy aroma. Smell is aromatic, piquant.
Cooking and kitchen use with typical dishes:
Soups: in herb, tomato and zucchini soups
Vegetables: zucchini and aubergine, for example in ratatouille or Greek moussaka. Tomatoes, peppers, green beans or legumes.
Meat / poultry: meat loaf, meatballs, lasagna. To be used with grilled meat, especially for lamb or in stews such as goulash. Can also be used for poultry dishes such as grilled chicken breast. Fish: grilled and fried fish, mussels
Egg dishes: omelets
Soups: tomato soup, bean soup, vegetable soup, potato soup, stews such as chili con carne, minestrone or legume stews
Sauces: herb or bechamel sauces, tomato sauce, Bolognese sauce, cheese sauce
Salads: Greek salad
Others: pizza, vegetable cake
Use within dietetics:
Recommended for digestive disorders such as flatulence or cramps in the gastrointestinal tract and also for inappetent people. Oregano also has a digestive effect.