What is the first thing you think of when the herb oregano is mentioned? Chances are it is pizza or perhaps an omelette or meat dish with tomato sauce. For Canadians generally the most important use of oregano is to give flavour to dishes of Italian or Mexican origin—they rarely consider its nutrient or medicinal value.
Indeed, oregano, a close cousin of marjoram, makes a significant contribution to the culinary world. It is also a nutritious herb, named as an excellent source of vitamin K and a good source of fibre, iron, calcium and vitamin E. However, even though it is nutrient-dense, most people would find it difficult to eat enough of the fresh or dried leaves of the oregano plant to make a substantial difference in health.
That is why experimentation has been done over the years to find ways to distil herbs in order to extract their essential goodness which can then be consumed or applied in small quantities. The early Greeks and Romans made poultices from wild oregano leaves and placed them on sores, aching muscles and spider bites. No wonder the herb was called “oregano” which means “joy of the mountain” since it added beauty to the hillsides where it flourished in wild purple masses and, in addition, seemed to impart medicinal qualities.
Oregano came to North America with early European colonists where it was regarded at first more for its curative than its culinary characteristics. The leaves were infused into a tea or the oil extracted and used for chronic coughs and asthma.
Mixed with milk
Today, oregano oil from wild species is still recognized as having health benefits. Commercial extractions have become much more sophisticated so it is readily available in natural health or health food stores. It must be kept in mind that it takes about 200 pounds of oregano to produce one pound of oil. So although a price is exacted for a bottle of oil, it is reduced to such concentration that a drop or two will go a long way.
So what are the benefits of oil of oregano? Generally, the ancient Greeks were correct in believing the herb contains potent antibacterial and antiviral qualities. This is due largely to volatile oils including thymol and carvacrol. Thus oil of oregano—two or three drops mixed with a glass of milk or juice—may be taken to calm upset stomachs and aid digestion.
It can be taken in the same way to relieve sinus congestion and soothe a sore throat or thwart a cold when you feel it coming on. You may need to drink the juice-and-oil concoction three or four days in a row for relief.
Oil of oregano can also be applied topically to the skin to treat infections and itches and rubbed on the gums to soothe an aching tooth, but again, remember a little goes a long way. One drop of oregano oil should be mixed with a small amount of olive oil or coconut oil before applying to the skin or gums.
Anyone taking oil of oregano should be aware that the substance may reduce the body’s ability to absorb iron. This means regular users should consider an iron supplement. It is recommended that pregnant women avoid the oil since it can weaken the lining that surrounds the fetus in the womb. People with allergies to other herbs in the same family such as mint, sage or thyme may be sensitive to oil of oregano.
