Herbs & Superfoods - - Top 25 Super Foods -

Ac­cord­ing to the World‘s Health­i­est Foods (wh­foods.com), on a per gram fresh weight basis, oregano ( Ori­g­anum vul­gare) has 42 times more an­tiox­i­dant ac­tiv­ity than ap­ples, 30 times more than pota­toes, 12 times more than or­anges and four times more than blue­ber­ries. It‘s also a good source of iron, man­ganese, cal­cium and vi­ta­mins A, C and K, as well as di­etary fiber – plus it con­tains two pow­er­ful com­pounds called car­vacrol and thy­mol that have pow­er­ful an­tibac­te­rial and an­ti­fun­gal prop­er­ties.

If you’re plan­ning on pick­ing and dry­ing your home­grown oregano, do so dur­ing sum­mer. Oregano’s flavour changes dur­ing the grow­ing sea­son, its pun­gency in di­rect pro­por­tion to the amount of sun it re­ceives. The plant’s oils, and thus ther­a­peu­tic prop­er­ties, are gen­er­ally more con­cen­trated in sum­mer, and less so in au­tumn.

Oregano is a hardy peren­nial that does best in full sun. Plant in raised beds or dig in plenty of or­ganic mat­ter and hor­ti­cul­tural grit to en­sure ex­cel­lent drainage. Water only when nec­es­sary and keep feed­ing to a min­i­mum. Trim plants af­ter flow­er­ing to stop plants be­com­ing strag­gly.

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