Oregano seeds «Oranta»

Oregano «Oranta» / Origanum vulgare L.

Perennial spicy plant. In the aerial part of the plant during the flowering period, there are tannins (up to 20%) and bitter substances, ascorbic acid (in flowers up to 170 mg / 100 g, in leaves - 500 mg / 100 g, in stems - up to 60 mg / 100 g), essential oil (0.5-1.5%). The composition of the essential oil includes 20-50% thymol, which is the main carrier of the smell of oregano. The essential oil extracted from oregano is colorless or yellowish in color, it conveys the smell of raw materials well, pungent in taste. The seeds contain up to 30% fatty oil, which dries out.

Oregano herb, harvested at the beginning of flowering, is used as a spice and is known throughout the world under the name "oregano", as well as "pizza spice". It is used in fresh and dried form, is part of many spice mixtures and compositions: for pates, liver and meat fillings, homemade sausages, pizza, mushrooms. Oregano goes well with many other spices, such as black pepper, real cornflowers (basil), rosemary, marjoram. It is added to fried, stewed and baked meats, sauces, gravies, spaghetti, salads, vegetable and egg dishes, soups, cheese. Oregano is widely used in the manufacture of canned food, in pickles, for flavoring alcoholic (for example, vermouth) and non-alcoholic drinks, kvass.

The aromatic component of oregano is quite strong; the taste is slightly astringent, tart, bitter-spicy. In taste and aroma, oregano resembles marjoram, but is considered tender. When storing spicy-aromatic raw materials in well-closed glass containers, the raw materials do not lose their valuable properties for three years.

Oregano is a good summer honey plant, it gives a lot of nectar: honey productivity is up to 100 kg/ha. It is often used in floriculture due to its decorative effect. The plant is used in everyday life as an insecticidal agent to prevent damage to clothes by moths and hives from parasitic insects.