Excellent herb with very important properties. It is native to our country and perhaps the most dominant herb in Greek gastronomy. Its name derives from the ancient word "origan" and the synthetic words "oros" and "Ganos" (glitter, joy) and that is the reason why it grows at high altitudes in the Mediterranean.
The oregano, like most herbs, owes its flavor to its main component that is the essential oil (with a very high content sometimes up to 9%) and contains, among other substances, the monoterpene phenolic substances carvacrol and thymol, which on their whole may exceed 85%. Because of this composition it has a wide spectrum of biological properties more dominant of which are the antimicrobial, antifungal and antibacterial actions, while researches that have been conducted in recent years certify its strong antioxidant properties (Lagouri et al. 1993, Triantafyllou et al. 2001) [2].
The most widespread use of oregano is as a condiment in Greek cuisine, flavoring recipes of meat, fish and poultry, but accompanies successfully many vegetables and salads as well. It isn’t served plain as a drink, but mostly is found in herbal mixtures.
