Oregano: traditional uses, how to use it, and what to watch for

Share

FacebookWhatsAppEmail

0

Oregano is the sharp, peppery herb behind most Italian cooking, and it has a long second life in the herbalist’s kitchen. This page covers which part to pick, how to turn it into an infusion, a poultice or a jar of “solar tea”, what it tastes like fresh versus dried, and who should leave it alone.

What it is credited with

These are traditional and naturopathic reputations, not medical claims.

• Herbalists have long used oregano infusions as a digestive herb, for a heavy stomach, wind and sluggish digestion after a rich meal.
• In traditional Greek practice it was given to stimulate a weak appetite and to encourage sluggish bowels.
• Naturopathy credits oregano leaf, drunk as an infusion or breathed in as a steam, with soothing a scratchy throat and easing a stuffy chest during a winter cold.
• Herbal tradition regards it as invigorating and warming, and it has a reputation as a pick-me-up during periods of tiredness.
• Folk medicine in Mediterranean countries used warm poultices of crushed oregano on aching muscles, a stiff neck and creaky joints.
• Women’s herbal tradition has used oregano infusions for the cramping discomfort of a difficult period.
• The plant is valued in herbalism for its aromatic, antiseptic-smelling volatile oil, which is why it turns up in mouthwashes and gargles.
• Used as a seasoning, it is credited with adding antioxidant plant compounds to an everyday diet — though in the pinches used for cooking, its contribution stays modest.

How to use it

Infusion (the everyday form)

• Use one teaspoon of dried leaves, or two teaspoons chopped fresh, per cup.
• Pour water just off the boil over the leaves, cover the cup, steep 8 to 10 minutes.
• Covering matters: the aromatic oils escape with the steam otherwise.
• Strain, and sweeten with honey if the peppery edge is too much.
• Traditionally taken after meals for digestion, up to two or three cups a day, and for a short stretch of a few days rather than continuously.

Steam inhalation

• A good handful of dried leaves in a bowl of hot water.
• Lean over, towel over the head, breathe gently for 5 to 10 minutes.
• Keep your face well back from the water and your eyes closed.
• Not for young children, who should never be put over a bowl of hot water.

Warm poultice

• Crush a generous handful of fresh leaves and flowering tops.
• Warm them briefly, wrap in a clean cloth, and apply to the sore spot.
• Test the temperature on your inner wrist first, and leave on for 15 to 20 minutes.
• Never on broken skin, rashes or anything swollen and hot.

Solar tea (and hot wine)

• Fill a glass jar with cold water and a handful of oregano flowers.
• Stand it in full sun for several hours, then strain and chill.
• Delicious, gentler than a hot infusion, and the same flowers can instead be steeped in warm wine.
• Drink solar tea the same day; do not keep it standing warm overnight.

In the kitchen

• Oregano flavours pizza and pies, barbecues, tomatoes, fish and vegetables, dried or fresh.
• The flavour fades with long cooking, so add it raw or at the last moment.
• Fresh is much stronger than dried — start with half the quantity you think you need.
• Fresh leaves keep up to two weeks in the fridge, wrapped in cloth or damp paper.

Frequently Asked Questions

The one thing to remember: a covered cup of oregano leaf infusion after a heavy meal is the simplest traditional use — and the essential oil is a different, far more powerful product that needs professional guidance.

Is oregano tea nice to drink?

It is warm, peppery and faintly bitter, closer to thyme than to mint. Covering the cup while it steeps keeps the aromatic oils in and makes it rounder. A spoonful of honey softens the edge, and the cold solar tea made from the flowers is much gentler than a hot infusion.

When should I pick oregano?

Take leaves as you need them from late spring right through to mid-autumn. For drying, cut the stems just as the flowers open in midsummer, when the scent is at its peak. Oregano dries very well and holds its smell for a long time in a sealed jar.

Can I use oregano essential oil instead of the leaf?

Not interchangeably. The essential oil is enormously more concentrated than an infusion and is irritating to skin and mucous membranes. It should never be used neat or swallowed, and belongs in the hands of a qualified practitioner — while the dried leaf is an everyday kitchen herb.

Fresh or dried — which is stronger?

Fresh oregano is considerably stronger than dried, which surprises most cooks. When cooking, add either at the last moment, because the flavour fades quickly with heat. Fresh leaves keep up to two weeks in the fridge wrapped in cloth or damp paper.

Can I drink oregano infusion every day?

Herbal practice treats it as a short-course herb rather than a daily habit, taken for a few days when digestion is heavy or a throat is scratchy. It is stimulating in quantity. If you are pregnant, breastfeeding, giving it to a child or taking prescribed medication, ask a healthcare professional first.

• Gardening: How to grow oregano
• More on this herb: all our oregano pages

This information is provided for general interest and reflects the traditional use of plants. It is not a substitute for medical advice. If you are on medication, pregnant, or in any doubt, ask a healthcare professional.