Herbs: Oregano

Scientific name: Origanum vulgare,
Lamiaceae

Aroma and flavour: of the mint family, it has green stems and larger, lighter, green leaves than marjoram, with a strongly aromatic, camphorous and herbal aroma (similar in aroma to thyme and sage).  A strong, aromatic, warm, earthy, peppery, grassy, green, hay-like, slightly bitter, pungent taste, with a trace of mint and a slight astringent mouthfeel due to it’s thymol content

Culinary uses: used much in Mediterranean and Italian cuisines on pizza, pasta, tomato dishes, eggs, omelettes, vegetables, cheese, meat, chicken, sausages, casseroles, fish and salads and in Turkey to flavour lamb and kebabs. It can also be used a tisane or herbal tea.

Medicinal properties: loaded with natural anti-oxidants and phytonutrients.  It is anti-bacterial,  anti-fungal and an effective treatment for Candida fungal infections.