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Oregano
Oregano (US: /ɔːˈrɛɡənoʊ, ə-/, UK: /ˌɒrɪˈɡɑːnoʊ/; Origanum vulgare) is a species of flowering plant in the mint family, Lamiaceae. It was native to the Mediterranean region, but widely naturalised elsewhere in the temperate Northern Hemisphere.
Oregano is a woody perennial plant, growing to 90 cm (35 in) tall, with opposite leaves 1–4 cm (1⁄2–1+1⁄2 in) long. The flowers which can be white, pink or light purple, are 3–4 mm (1⁄8–3⁄16 in) long, and produced in erect spikes in summer. It is sometimes called wild marjoram, while its close relative O. majorana is known as sweet marjoram. Both are widely used as culinary herbs, especially in Turkish, Greek, Spanish, Italian, Latin, and French cuisine. Oregano is also an ornamental plant, with numerous cultivars bred for varying leaf colour, flower colour and habit.
The English word "oregano" is a borrowing of the Spanish orégano, which derives from the Latin orīganum, which itself comes from Classical Greek ὀρίγανον (orī́ganon). The ultimate origin is disputed; some claim it is a compound Greek term that consists of ὄρος (óros) meaning "mountain", and γάνος (gános) meaning "joy", thus, "joy of the mountain" while The Oxford English Dictionary states it is "probably a loanword [as] the plant comes from Africa".
Oregano is a perennial, although it is grown as an annual in colder climates, as it often does not survive the winter.
It grows to 90 centimetres (35 in) tall and 50 cm (20 in) wide. The leaves are spade-shaped and olive-green. The flowers are purple, pink or white, 4–7 cm (1+1⁄2–2+3⁄4 in) long and grouped in clusters.
Oregano is related to the herb marjoram, sometimes being referred to as wild marjoram.
Oregano contains polyphenols, including numerous flavones.
The essential oil of oregano is composed primarily of monoterpenoids and monoterpenes, with the relative concentration of each compound varying widely across geographic origin and other factors. Over 60 different compounds have been identified, with the primary ones being carvacrol and thymol ranging to over 80%, while lesser abundant compounds include p-cymene, γ-terpinene, caryophyllene, spathulenol, germacrene D, β-fenchyl alcohol and δ-terpineol.
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Oregano
Oregano (US: /ɔːˈrɛɡənoʊ, ə-/, UK: /ˌɒrɪˈɡɑːnoʊ/; Origanum vulgare) is a species of flowering plant in the mint family, Lamiaceae. It was native to the Mediterranean region, but widely naturalised elsewhere in the temperate Northern Hemisphere.
Oregano is a woody perennial plant, growing to 90 cm (35 in) tall, with opposite leaves 1–4 cm (1⁄2–1+1⁄2 in) long. The flowers which can be white, pink or light purple, are 3–4 mm (1⁄8–3⁄16 in) long, and produced in erect spikes in summer. It is sometimes called wild marjoram, while its close relative O. majorana is known as sweet marjoram. Both are widely used as culinary herbs, especially in Turkish, Greek, Spanish, Italian, Latin, and French cuisine. Oregano is also an ornamental plant, with numerous cultivars bred for varying leaf colour, flower colour and habit.
The English word "oregano" is a borrowing of the Spanish orégano, which derives from the Latin orīganum, which itself comes from Classical Greek ὀρίγανον (orī́ganon). The ultimate origin is disputed; some claim it is a compound Greek term that consists of ὄρος (óros) meaning "mountain", and γάνος (gános) meaning "joy", thus, "joy of the mountain" while The Oxford English Dictionary states it is "probably a loanword [as] the plant comes from Africa".
Oregano is a perennial, although it is grown as an annual in colder climates, as it often does not survive the winter.
It grows to 90 centimetres (35 in) tall and 50 cm (20 in) wide. The leaves are spade-shaped and olive-green. The flowers are purple, pink or white, 4–7 cm (1+1⁄2–2+3⁄4 in) long and grouped in clusters.
Oregano is related to the herb marjoram, sometimes being referred to as wild marjoram.
Oregano contains polyphenols, including numerous flavones.
The essential oil of oregano is composed primarily of monoterpenoids and monoterpenes, with the relative concentration of each compound varying widely across geographic origin and other factors. Over 60 different compounds have been identified, with the primary ones being carvacrol and thymol ranging to over 80%, while lesser abundant compounds include p-cymene, γ-terpinene, caryophyllene, spathulenol, germacrene D, β-fenchyl alcohol and δ-terpineol.