Oregano can do much more than simply liven up your pizzas and pastas – this little herb is packed with antioxidants that show promising health benefits.
According to biologists from the UAE University, oregano has chemo protective properties, which means it can slow down or even inhibit the growth of cancer cells.1
What’s more, German scientists identified a compound in oregano (beta-caryophyllin), which is thought to reduce inflammation and may be used as part of a therapeutic strategy in the treatment of atherosclerosis and osteoporosis.2
How to Use, Cook & Store Oregano
Taste: pungent, earthy, bitter.
Pairs well with: artichokes, beans, eggplant, mushrooms, peppers, potatoes, tomatoes, zucchini, chicken, fish, and lamb.
Great in: Mediterranean style cooking. Add to pasta, soups, stews, salads, pizza, tomato sauces, and vinaigrette.
Store like this: If you plan to store oregano for more than 3 to 5 days, freeze it – gently and briefly wash the oregano, allow it to dry completely and freeze in a plastic bag for up to a year. There’s no need to thaw the herb before use.
- Yusra Al Dhaheri, Samir Attoub, Kholoud Arafat, Synan AbuQamar, Jean Viallet, Alaaeldin Saleh, Hala Al Agha, Ali Eid, Rabah Iratni. (2013) Anti-Metastatic and Anti-Tumor Growth Effects of Origanum majorana on Highly Metastatic Human Breast Cancer Cells: Inhibition of NFκB Signaling and Reduction of Nitric Oxide Production. PLoS ONE 8(7): e68808.
- Gertsch, J., Leonti, M., Raduner, S., Racz, I., Chen, J. Z., Xie, X. Q., … & Zimmer, A. (2008). Beta-caryophyllene is a dietary cannabinoid. Proceedings of the National Academy of Sciences, 105(26), 9099-9104.