Wild oregano – characteristics, composition and use in the diet

Wild oregano is mainly known as a herb with a distinctive aroma, but for years it has also attracted the attention of food and nutrition researchers. The scientific literature contains various observations on its potential effects on the body, although these depend on the form of administration and dosage. Oregano is most often treated as a practical addition to everyday cooking, but in the form of extracts with a high concentration of active substances, it can also be used as a dietary supplement.

1. Characteristics of oregano
2. In what areas has oregano been studied?
3. Use of oregano

Characteristics of oregano

Wild oregano is common oregano (Origanum vulgare), a perennial plant from the Lamiaceae family, which in nature forms clumps usually up to 80 cm high. The stem is four-sided, slightly hairy, and the leaves grow in opposite pairs and are ovate in shape. When the leaves are rubbed, a characteristic herbal aroma is released. It usually blooms from July to September. Oregano is easiest to recognise in summer by its inflorescences: numerous small flowers in shades of pink and purple appear at the tops of the shoots.

Occurrence

Common oregano occurs naturally in much of Europe and in western and central Asia, as well as in North Africa. It has also been introduced and naturalised in other parts of the world. In Poland, it is a fairly common plant: it can be found in dry meadows, roadsides and forest edges.

Culinary use

Wild oregano is commonly used as a spice. It goes well with tomato sauces, pizza, pasta dishes and marinades for meat and fish. It also works well in spice mixes for Mediterranean dishes, in olive oil with garlic, and in stuffings and soups. As a rule, it is used in dried form, which can be stored longer without losing quality and is characterised by a higher concentration of aromatic substances. The most important of these are polyphenols, especially rosmarinic acid and flavonoids, while carvacrol and thymol are also considered important in essential oils.

Nutritional value of oregano

In what areas has oregano been studied?

In some people with chronic respiratory conditions, the relationship between the use of preparations containing wild oregano extract and the severity of clinical symptoms was analysed. Available scientific publications describe observations indicating that some study participants reported a reduction in symptoms such as coughing, shortness of breath and wheezing. Selected clinical studies also assessed lung function parameters, including spirometry results, analysing possible changes in selected respiratory indicators. However, it should be noted that these data are scientific observations and require further, well-designed studies to confirm their clinical significance.

In the context of asthma research, carvacrol, one of the main components of oregano oil, was also analysed and used in studies as a model compound for evaluating potential biological mechanisms. Some publications evaluated its effect on selected indicators related to the body's inflammatory response and on certain lung function parameters. Changes in specific laboratory markers were described, but caution is required when interpreting these results. Dietary supplements are not intended to treat asthma or other respiratory diseases and should not replace the therapy recommended by a doctor.

Use of oregano

In cooking, oregano is most often used in quantities of about 0.5–2 teaspoons of dried herb per serving, and in the case of fresh leaves, it is usually 1–2 tablespoons, added at the end of cooking or already on the plate to make the aroma more pronounced. In supplementation, oregano oil is most often sold as oil capsules or as a liquid for dilution. Liquid oil is usually used after dilution in a carrier (e.g. olive oil), as pure oil is very concentrated and can irritate the mucous membranes. Capsules are chosen because they facilitate repeat dosing and reduce the intense flavour and risk of mouth irritation.

Sources:

• de Carvalho, F. O., Silva, É. R., Gomes, I. A., Santana, H. S. R., do Nascimento Santos, D., de Oliveira Souza, G. P., de Jesus Silva, D., Monteiro, J. C. M., de Albuquerque Júnior, R. L. C., de Souza Araújo, A. A., & Nunes, P. S. (2020). Anti-inflammatory and antioxidant activity of carvacrol in the respiratory system: A systematic review and meta-analysis. Phytotherapy research : PTR, 34(9), 2214–2229. https://doi.org/10.1002/ptr.6688
• Alavinezhad, A., Khazdair, M. R., & Boskabady, M. H. (2018). Possible therapeutic effect of carvacrol on asthmatic patients: A randomized, double blind, placebo-controlled, Phase II clinical trial. Phytotherapy research : PTR, 32(1), 151–159. https://doi.org/10.1002/ptr.5967
• Shirvani, H., Bazgir, B., Shamsoddini, A., Saeidi, A., Tayebi, S. M., Escobar, K. A., Laher, I., VanDusseldorp, T. A., Weiss, K., Knechtle, B., & Zouhal, H. (2022). Oregano (Origanum vulgare) Consumption Reduces Oxidative Stress and Markers of Muscle Damage after Combat Readiness Tests in Soldiers. Nutrients, 15(1), 137. https://doi.org/10.3390/nu15010137
• Ragi, J., Pappert, A., Rao, B., Havkin-Frenkel, D., & Milgraum, S. (2011). Oregano extract ointment for wound healing: a randomized, double-blind, petrolatum-controlled study evaluating efficacy. Journal of drugs in dermatology : JDD, 10(10), 1168–1172.