Oregano

 Apart from being the essential element of Mediterranean and Mexican cuisines, oregano is also known as the ‘prince of herbs,’ because of its endless list of health benefits. The ancient Greeks called it “Joy of the Mountains,’ and believed that cows that grazed in the fields of oregano produced tastier meat. During the Middle Ages, the life-saving herb was added to vinegars and incorporated into posies as protection against pestilence and disease. Indispensable in Italian favourites like pizza and spaghetti sauce, oregano’s robust, peppery flavour equally harmonises with grilled meats, soups and stews, and pairs well with capers and olives. It can be used in a hearty chicken paprikash, chopped vegetable salads and salmon croquettes.

The antioxidant activity in oregano is four times higher than in blueberries. One of the antioxidants found in this aromatic, pungent herb is beta-caryophyllene, a substance that lowers inflammation, which can lead to heart disease. Oregano contains significant amounts of vitamin E, B, riboflavin, niacin, folate and biotin. When used sparingly, the spice adds a subtle, pleasant flavour to citrus desserts and heightens the tartness in berries.