Oregano
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Origanum vulgare L.
Lamiaceae (Labiatae)
Oregano, wild marjoram
South-West Turkey
Conventional (GAP)
Steam distillation
Gökova, Turkey
August 2021
Leaves and stems
Middle
5 years
Description
Oregano is a perennial herb, native to Southwestern Eurasia and the Mediterranean. It grows 20 cm to 80 cm and the leaves are light green. The name comes from Greek "oros" which means mountain and "ganos" meaning joy or delight. Oregano is considered to be one of the most extensively used aromatic plants within the Lamiaceae family.
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It is known that Egyptians used oregano for food preservation and medicinal practices of Hippocrates and Maimonides. Oregano has been used as a culinary herb since ancient times and became popular in North America after the Second World War.
In order to ensure the finest quality, Goya Botanicals oregano essential oil is obtained through unpressurised steam distillation of the leaves and stems of oregano that grows south-west Turkey. Goya Botanicals oregano essential oil has strong, spicy and herbaceous aroma and it is notably rich in carvacrol and thymol.
Uses & Benefits
Oregano is widely used in agricultural, pharmaceutical and cosmetic industries, flavouring substances in food products, alcoholic beverages and in perfumery for its spicy fragrance(1).
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The oregano essential oil possesses diaphoretic, carminative, antispasmodic(2), antiseptic, antimicrobial, fungicidal, and antioxidant(3) properties. In traditional and modern medicine, it is used to prevent colds, to treat acute gastroenteritis, abdominal pain, pruritus(4), whooping and convulsive coughs, digestive disorders and menstrual problems(5).
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The oregano essential oil is also known for ovicidal, larvicidal and repellent properties against insect pests and often regarded as environmentally compatible pesticides(6). It is currently authorised as a feed additive according to the entry in the European Union Register of Feed Additives.
GC/MS Analysis & Technical Data Sheet
References & Disclaimer
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Novak, J., Christina, B., Langbehn, B., Pank, F., Skoula, M., Gotsiou, Y., et al. (2000). Ratios of cis- and trans-sabinene hydrate in Origanum marjoram L. and Orignaum midrophyllum (Bentham) Vogel. Biochemical Systematics and Ecology, 28, 697–704.
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Sagdiç, O., Kusçu, A., Ozkan, M., Ozçelik, S. (2002). Effect of Turkish spice extracts at various concentrations on the growth of E. coli 0157:H7. Food Microbiology, 19, 473–480.
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Lagouri, V., Blekas, G., Tsimidou, M., Kokkini, S., Boskou, D.Z. (1993). Composition and antioxidant activity of essential oils from Oregano plants grown wild in Greece. Lebensm. Unters. Forsch, 197, pp. 20-23.
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Hudaberdi, M. (2004). An Introduction of Origanum vulgare L. (Sp. Pl.) of Xinjiang. Flora Xinjiangensis, Tomus 4: Commissiom Redactorum Flora Xinjiangensis Edits., Xinjiang Science & Technology Publishing House Publ., Xinjiang. p 333-335.
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Ozbek, T., Gulluce, M., Sahin, F., Ozkan, H., Sevsa,y S., Baris, O. (2008). Investigation of the antimutagenic potentials of the methanol extract of Origanum vulgare L. subsp. vulgare in the Eastern Anatolia Region of Turkey. Turk. J. Biol, 32, 271-276.
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Isman, M.B. (2000.) Essential oils for pest and disease management. Crop Protection, 19, 603–8.
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Essential oils are highly concentrated, powerful herbal liquids that might have strong chemical and biological effects. The statement above is for information purposes only. It is not intended to offer professional medical advice or treatment for any condition. Goya Botanicals shall not be responsible for any harm resulting from the use of or reliance upon this information.
