Oregano Made in the Simonos Petra Holy Monastery
The value of oregano in the pharmaceutical and the cooking is known for thousands of years.
Therapeutic properties: Scientific research has found antibiotic and antiseptic properties in oregano (especially in the essential oil) and antioxidants to classify plants. Significant problems in the stomach, especially in gastric debility. Helps to intestinal disorders and abdominal pains. It is considered a stimulant, diaphoretic, expectorant and asthma. Suitable for toothache and gum inflammations of the throat with mouthwash 2-3 times a day. Used in cases of flu, colds, amenorrhea (as emmenagogue) against rheumatic pains of muscles. Without washing, baths and rubs against acting "crick" cool muscle of head lice. Helps heal and sterilize wounds and abrasions that-infected. Release from seizures and hiccups
Preparation and dosage: As infusion. Pour 1 or half a teaspoon in 1 cup boiling water, cover it for 5-10 minutes depending on how strong we want and then strain. Drink 2-3 times a day.
Precautions - Contraindications: Avoid the therapeutic use of the herb during pregnancy.
The above information is not a substitute for medical advice or advice of another health care professional. Provided for informational purposes only. Do not discontinue any other medical care recommendations without first consulting your doctor.
In cooking: The uses of oregano in cooking are endless, however, combined well with basil, thyme and marjoram. We suggest, however, those who eat meat as a pulp-based marinade oregano, lemon and rosemary. It is literally off the flavor of the meat (especially lamb or goat) giving you hints of citrus and aromas of Greek land.
Quantity mash Serves 4 meals:
½ tsp dried oregano (1 tsp fresh)
½ tsp rosemary, crushed in a mortar (1 tsp fresh)
2 tsp lemon zest
1 clove garlic (we remove the "heart") pounded in a mortar
½ tsp cumin powder
1 tsp coriander freshly ground in a mill or pounded in a mortar
Salt (to prefer raw and rub it in a mill)
Freshly ground black pepper
Olive oil enough to make the thick paste.
Mix the ingredients and let rest for 10 minutes, covered. Spread with our palms pulp pressing lightly on the mass of meat. Leave covered for at least half an hour. Before putting in oven spray or brush with olive oil. Cook with the pot covered (eg foil or hull) so as not to lose the scent. 10 to 15 minutes before the end uncover and add 2 CC Lemon and oregano.
Weight: 75 gr.