Oregano is a fundamental ingredient in Greek (and Italian) cuisine, and its characteristic aroma and taste are integral to many dishes. It accompanies poultry, lamb, bread, potatoes, feta, salads, tomato-based sauces, pies, savory tarts, and is used in marinating meats or fish. To preserve its aroma during cooking, it’s best used toward the end of the cooking process, and it can be rubbed slightly with our hands to release its fragrance.
Oregano has a strong antioxidant effect, which is enhanced when combined with olive oil. Traditionally, it’s used as an infusion to alleviate menstrual pain, and it stimulates the uterus, so pregnant women should avoid it. It boosts the immune system due to its powerful anti-inflammatory and antibacterial properties. It can be used for chronic or acute bronchitis, coughs, and has expectorant properties. Additionally, it facilitates digestion, stimulates appetite, and combats constipation.