Oregano

Popular names: dushmyanka, wind color, bee-lover, motherboard, forest mint, upland bone-breaking grass.

ORANGE ORANGE (Origanum vulgare L.)Perennial herbaceous plant of the labiate family (Labiatae), up to 90 cm in height. It has a pleasant smell, reminiscent of the famous thyme plant (Thymus vulgaris L.). Rhizome brown branched, creeping. The stem is straight, tetrahedral, soft-haired, branched at the top. Leaves petiolate, opposite, oblong-ovate, dark green with translucent glands. The flowers are small, fragrant, reddish-lilac or pinkish-lilac, collected at the ends of the branches in a corymbose-paniculate inflorescence. The fruit consists of four bare, brown or brown nuts, sitting in a calyx. Blossoms in July – August, fruits ripen in August – September. Propagated by seeds and vegetatively. Oregano is widely distributed in the European part of the CIS, the Caucasus, Western and Central Siberia, Central Asia and Kazakhstan. It traditionally grows in groups of several plants on sandy and loamy dry and fresh soils in coniferous and mixed forests, on their edges, clearings and clearings, in upland and floodplain meadows. The medicinal properties of the plant are mentioned in the works of Dioscorides, Aristotle, Aristophanes. According to Avicenna, oregano was used in ancient times for diseases of the joints, treatment of the liver and stomach. It was recommended to chew grass for toothache and to cleanse teeth from stones. treatment of the liver and stomach. It was recommended to chew grass for toothache and to cleanse teeth from stones. treatment of the liver and stomach. It was recommended to chew grass for toothache and to cleanse teeth from stones.

COLLECTION AND DRYING OF RAW MATERIALS

For medicinal purposes, the common oregano herb (Herba Origani vulgaris) is used, which is harvested at the beginning of mass flowering. In the later periods of collection, the content of the essential oil, and consequently, the quality of the raw materials, decreases. When harvesting, the tops of oregano are cut off at a height of 20-30 cm from the ground. Dry the grass outdoors in the shade or in well-ventilated areas. Raw material dries much faster in special dryers with forced ventilation heated to 35-40°C air. Drying temperatures above 40°C may volatilize essential oils. Store oregano separately from other medicinal plants. Harvesting of oregano ordinary in the same places can be carried out no earlier than after 2 years. The shelf life of raw materials is 2 years. The smell of raw materials is fragrant, the taste is bitter-spicy, slightly astringent, tart.

PHARMACOLOGICAL PROPERTIES

Oregano preparations have a calming effect on the central nervous system, increase the secretion of the digestive and bronchial glands, increase intestinal motility, increase its tone, tone the smooth muscles of the uterus, increase lactation, and increase appetite. The main active principle of the plant is the essential oil and its most important component thymol, which has a local anti-inflammatory, analgesic and antiseptic effect.

APPLICATIONS IN MEDICINE

Included in the sedative collection for the treatment of neurosis. In folk medicine, infusion – for pulmonary tuberculosis, stroke, convulsions, asthenia, women’s diseases, flatulence; baths – for skin rashes, scrofula; lotions – with boils; decoction – for headaches and to accelerate hair growth. In Armenia in the Middle Ages – with hypertension, epilepsy, radiculitis, pain in the ears. In Siberia – with epigastric pain. Aboveground part. Infusion – expectorant, enhancing intestinal motility; baths – antiseptic and tonic. In practical medicine, infusion is diuretic, sedative, anticonvulsant; in the complex treatment of malignant neoplasms, with cholecystitis, biliary dyskinesia, enterocolitis, with acute and chronic bronchitis; is part of breast and diaphoretic tea; assembled: rinsing – with tonsillitis, gingivitis; lotions, baths – with pustular skin diseases, diathesis, neurodermatitis, eczema, vitiligo. In otorhinolaryngology, the infusion is recommended for the treatment of acute rhinitis; inhalation – with chronic sinusitis, acute and chronic pharyngitis, chronic tonsillitis, acute and chronic laryngitis, tracheobronchitis. In obstetric and gynecological practice, infusion – with amenorrhea, as lactogenic; baths – for gynecological diseases. In homeopathy, the essence is for hysteria, erotomania, nymphomania. In folk medicine, infusion – for acute respiratory diseases, whooping cough, gastritis, gastric colic, hepatitis, diarrhea, dyspepsia, asthenia, bronchial asthma, bronchiectasis, rheumatism, neuralgia, as a hemostatic – for algomenorrhea; decoction – for gonorrhea; infusion, decoction (topically) – with itchy eczema, other skin diseases (as a wound healing); powder – for hyperhidrosis of the feet. Alcohol tincture – for toothache. Juice – for rheumatism, paralysis, convulsions, epilepsy, pain in the intestines, menstrual disorders, with reduced secretion of gastric juice, atony and bloating of the intestines, with constipation, to stimulate appetite, improve digestion, for colds and for all kinds of gynecological diseases; has an analgesic, tranquilizing, hemostatic and deodorizing effect; externally – for skin rashes, furunculosis, abscesses, headaches, as a remedy for accelerated and folk medicine is part of balms and ointments – for neuralgia, rheumatism, paralysis, paresis, toothache and earache. Leaves, flowers. Infusion – with malignant neoplasms. In Buryatia – gastric, anticonvulsant. Flowers.

DOSAGE FORMS, METHOD OF APPLICATION AND DOSES

Oregano herb infusion (Infusum herbae Origani): 10 g (2 tablespoons) of raw materials are placed in an enamel bowl, pour 200 ml of hot boiled water, heated in boiling water (in a water bath) for 15 minutes, cooled for 45 minutes at room temperature, filter, the remaining raw material is squeezed out. The volume of the resulting infusion is adjusted with boiled water to 200 ml. Taken warm, 1/2 cup 2 times every day 15 minutes before meals. Oregano extract is part of the product Urolesan (Urolesanum), used in urological practice for renal and hepatic colic (see Common hop). Briquettes of oregano herb (Bricetum herbae Origani): 1 slice is poured with 1 glass of boiling water, infused for 15-20 minutes, filtered, taken warm 1/2 cup 3-4 times every day.♦ Infusion of oregano herb: 100-200 g of raw materials pour 3-5 liters of boiling water, insist 3-4 hours, then filter. Used for therapeutic and aromatic baths. ♦ Oregano juice is squeezed from a flowering herb. Take 1 tablespoon with honey (1:3) 3 times every day 15 minutes before meals. ♦ Powder from dried leaves and flower tops is sniffed for headaches and runny nose. as it stimulates the contraction of the muscles of the uterus, which can lead to abortion, also in severe diseases of the cardiovascular system.

APPLICATIONS IN OTHER FIELDS

The aerial part can be used as a spice when pickling vegetables, mushrooms, and preparing kvass. Can serve as a substitute for hops in brewing. It is used to infuse vodka. The essential oil is suitable for perfume soaps, the production of cheap varieties of cologne and toilet water. The leaves are used in the manufacture of sausages and as a substitute for tea. As a dye, it is used to make black and brown paints. The flowers turn the fur orange-red. The fatty oil obtained from the seeds is suitable for use in the paint and varnish industry. To protect against moths, they shift clothes with oregano, rub the beehives. Honey plant, honey productivity – 100 kg/ha. Feed for goats, sheep, horses, roe deer. Decorative. Can be used to create contrasting spots in parks. Cultivated.

ELEMENTS OF AGROTECHNICAL CULTIVATION

Oregano prefers light, well-drained soils. Vegetable crops, potatoes, legumes can be predecessors. Grow it in one place for several years. The site is dug up in the fall to a depth of 25-28 cm, and in the spring the soil is carefully broken up with a rake. Under the autumn digging, 2-3 kg of manure per 1 m 2 are brought in, 30 g of superphosphate and 15 g of potassium salt. Oregano can be propagated by seeds and division of the bush. Seeds are sown in autumn or early spring. Oregano seeds are small, so they should be sown to a depth of 1-1.5 cm, with a row spacing of 50-60 cm. The wells must be moistened before sowing. When sowing seeds in May, friendly shoots are found after 2 weeks. The culture grows slowly, therefore, in the initial period, the soil is kept clean from weeds. When 2-3 leaves appear on the plant, seedlings are thinned out, leaving a distance of 30 cm between plants. In subsequent years, oregano does not need special care. Aisles are treated 2-3 times during the growing season. If the oregano was sown in greenhouses, then the seedlings are planted in a permanent place in a wide-row way. The distance between plants and between rows is 50 cm. When propagating oregano by dividing the rhizome, the bush is dug up in the spring (April – May) or in September. Above-ground rooted shoots are divided into segments so that each has 3-4 growth buds. They are laid in holes (50 × 50 cm) and covered with earth. Plant care consists in loosening row spacings, weeding, fertilizing with mineral fertilizers. To reduce the cost of weeding, when the oregano reaches a height of 8-10 cm, it is possible to sow row-spacings with low-growing grasses – meadow bluegrass mixed with creeping clover. feeding with mineral fertilizers. To reduce the cost of weeding, when the oregano reaches a height of 8-10 cm, it is possible to sow row-spacings with low-growing grasses – meadow bluegrass mixed with creeping clover. feeding with mineral fertilizers. To reduce the cost of weeding, when the oregano reaches a height of 8-10 cm, it is possible to sow row-spacings with low-growing grasses – meadow bluegrass mixed with creeping clover.

TASTY TIPS

Seasoning from oregano.

Grind the dried leaves in a coffee grinder. Use as a seasoning for all kinds of dishes, flour products. Store in paper bags, in a glass container. Add oregano to meat and fish dishes at the end of cooking: 20 g of crushed leaves or 5 g of powder for 1 serving.

Salad with oregano.

Grind peeled carrots (100 g) on ​​a fine grater, chop apples (50 g) on ​​a coarse grater, chop oregano leaves (25 g) and green onions (20 g). Mix everything, salt and season with sour cream or mayonnaise (25 g), sprinkle with dill and parsley.

“Spring” salad.

Boiled potatoes (150 g), fresh cucumbers (100 g), radishes (50 g), green salad (100 g), green onions (25 g), oregano leaves (25 g) cut. Add hard-boiled egg, salt (to taste), citric acid or vinegar (1 g) and mix. Season with sour cream or mayonnaise (50 g). Sprinkle with dill and parsley.

Meat salad with oregano.

Boiled meat (50 g), potatoes (50 g), fresh and pickled cucumbers (30 g each), hard-boiled egg, lettuce (30 g) chopped, add canned green peas (20 g), citric acid (1-5 g), crushed oregano (25 g), salt (to taste). Season with sour cream or mayonnaise (25 g).

Beetroot cold with oregano.

Boiled peeled beets (100 g), peeled cucumbers (100 g), green onions (25 g), oregano (25 g), chopped hard-boiled egg, pour beetroot broth (500 ml), add sugar and salt (everything to taste ). Season with sour cream (50 g), sprinkle with dill and parsley.

Rice soup with oregano.

In broth or water (500 ml), boil rice (25 g) until half cooked, add chopped potatoes (150 g), carrots (25 g), parsley root (15 g), salt (to taste) and cook over low heat until tender . Before the end of cooking, put chopped oregano leaves (25 g), season with browned onions (25 g; butter 15 g), tomato paste (20 g). Sprinkle with dill and oregano.

Rustic meatballs with oregano.

Mix minced meat (400 g) with chopped oregano leaves (50 g), rice or buckwheat porridge (50 g), raw egg, browned onions (50 g; butter 25 g), spices. Form meatballs, bread them in flour or breadcrumbs (25 g), fry, put on a baking sheet or pan, pour tomato or sour cream sauce (150 g) and simmer until done.

Pumpkin pudding with oregano.

Stew slices of peeled pumpkin (150 g) in milk (25 ml) until tender, add semolina (15 g) and cook over low heat for 8-10 minutes. Remove from heat, add grated apples (50 g), sugar and salt (to taste), egg yolk, lemon zest (to taste), chopped oregano (10 g), mix thoroughly, put on a greased pan or in a mold, pour over sour cream (25 g), bake in the oven.

Kvass with oregano.

In kvass (10 l) add sugar, yeast, oregano (100 g) in a gauze bag and leave for 10-12 hours. Remove the bag.

Oregano tea.

Brew oregano herb like tea. Drink with sugar, honey, jam, sweets, jam.

Ural tea with oregano.

Mix oregano (20 g), St. Brew 1 teaspoon of the mixture in 200 ml of boiling water.

Oregano drink.

Boil oregano (100 g) with boiling water (3 l), leave for 3-4 hours, strain, add sugar, honey or jam (to taste). Cabbage is salted with oregano, added to the marinade for cucumbers, mushrooms (50 g of oregano), in minced meat for homemade sausage (10-15 g of oregano per 1 kg of sausage).

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