Oregano of the Simonopetra Monastery

Code: MF1416
Availability: In stock
3.00€
Approximately $3.41
To Order by Phone from Mount Athos: +30 23770 22389 (8:30 to 15:00)

The value of oregano in the pharmaceutics and the cooking is known for thousands of years.

Beneficial properties: Scientific researchers have found antibiotic and antiseptic properties in oregano (especially in the essential oil) and they classified it as an antioxidant herb. It is very beneficial for stomach problems, especially for gastric debility. It helps to reduce intestinal disorders and abdominal pain and is considered to be a stimulant, diaphoretic, expectorant and anti-asthmatic. By using oregano as a mouthwash 2-3 times per day, you can ease oulitis, toothaches, and throat inflammations. It is also used in cases of flu, colds, amenorrhea (as emmenagogue). It is against rheumatic pains of the muscles and joints, headaches and diarrhea. With baths and rubs, oregano works against cricks in the neck and phthiriose. It helps heal and sterilize wounds and abrasions with pus. It can stop seizures and hiccups.

Use: As a tea. Add half or 1 teaspoon to 1 cup of boiled water, cover it for 5-10 minutes depending on how strong you want it and then strain it. Drink 2-3 times per day, on its own or with honey.

Precautions - Contraindications: Avoid the therapeutic use of the herb during pregnancy. The above information is not medical advice or substitute advice of another health care professional and is provided for informational purposes only. Do not stop any other medical care recommendations without first consulting your doctor.

In cooking: The uses of oregano in cooking are endless. It is, however, combined well with basil, thyme and marjoram. But we suggest to those who eat meat, a paste like a marinade with oregano, lemon and rosemary. It will make the meat extremely tasty (especially if it is lamb or goat) giving it hints of citrus and aromas of the Greek land.

Paste Recipe for 4 Servings:
½ tsp dried oregano (1 tsp fresh)
½ tsp rosemary, crushed in a mortar (1 tsp fresh)
2 tsp lemon zest
1 garlic clove (we remove the "heart") pounded in a mortar
½ tsp cumin powder
1 tb coriander freshly ground in a mill or pounded in a mortar
Salt (preferably raw and rubbed in a mill)
Freshly ground black pepper
Olive oil enough to make the paste thick

Mix the ingredients and let them rest for 10 minutes covered. Spread with your palms the paste while pressing lightly on the mass of meat. Leave it covered for at least half an hour. Before putting it in the oven, spray or brush with olive oil. Cook with the pot covered (e.g. foil or hull) so as not to lose the scent. Uncover 10 to 15 minutes before the end and add 2 tbs of lemon and oregano.

Weight: 75 g.