The quick version is that herbs are mostly just a subset of vegetables that are usually used for flavor, garnish, aroma or medicinal properties.Vegetables can be made of the roots or bulbs of a plant, as is the case with carrots, radishes, turnips, beets, potatoes, yams, rutabagas, onions, and garlic (and a handful of others).The fruit of a plant could be a vegetable too, like tomatoes, olives, zucchini, eggplant, peas, beans, avocado, cucumber, pumpkin, corn, peppers, and okra (to name a few).Herbs are a subset of vegetables, and they are generally composed of strong and flavorful leaves of certain plants, such as dill, oregano, thyme, parsley, sage, cilantro and basil.Spices made from seeds include allspice, black pepper, mustard, and caraway.In this article, we will pit the two together in a cage match, and see if we can discern a clear winner, while analyzing the pros and cons of each.However, discarding veggie leaves is usually a mistake, as they are usually rich in antioxidants and a powerful source of naturally occurring vitamins and minerals.Many vegetables have large root systems, some reaching as deep as 10 feet under the soil’s surface, such as asparagus.Some vegetables are even made from their roots, like carrots, radishes, turnips, beets, rutabagas, potatoes, yams, onions, and garlic.Though some are faster than others, vegetables tend to grow fairly quickly, often producing multiple harvests in a single year.Some herbs have stems that are not often put to use culinarily, but are high in nutrients and can easily be softened up by steaming or by adding them to a stir-fry.Soils are typically prepared and amended prior to planting vegetables in order to meet their specific needs.Depleted soils need to be reinvigorated before planting vegetables in them to ensure there are adequate levels of nitrogen, phosphorus, and potassium for them to feed on throughout the growing season.Herbs tend to thrive in a wide variety of different soil types and climates.They typically don’t need a lot of fertilizer to thrive, and are generally more hardy and adaptable to different growing conditions than vegetables.You’ve probably been told to eat plenty of fruits and vegetables all your life, as fresh produce has long been considered to be essential to a healthy diet.Oregano is actually the herb with the highest antioxidant count, followed closely by rosemary, dill, thyme, and peppermint. .

Oregano

Oregano ( ,[1] ;[2] Origanum vulgare) is a species of flowering plant in the mint family Lamiaceae.Both are widely used as culinary herbs, especially in Turkish, Greek, Spanish, Italian, Mexican, and French cuisine.Used since the middle 18th century, the Spanish word orégano is derived from the Latin orīganum and ultimately from the Classical Greek ὀρίγανον (orī́ganon).Many subspecies and strains of oregano have been developed by humans over centuries for their unique flavours or other characteristics.The related species Origanum onites (Greece, Turkey) and O. syriacum (West Asia) have similar flavours.A closely related plant is marjoram from Turkey, which differs significantly in taste because phenolic compounds are missing from its essential oil.vulgare – widespread across Europe + Asia from Ireland to China; naturalized in North America + Venezuela.'Aureum' – golden foliage (greener if grown in shade), mild taste: It has gained the Royal Horticultural Society's Award of Garden Merit [11].hirtum strains/landraces, small, hardy, dark, compact, thick, silvery-haired leaves, usually with purple undersides, excellent reputation for flavor and pungency, as well as medicinal uses, strong, archetypal oregano flavor (Greek kaliteri : the best).strains/landraces, small, hardy, dark, compact, thick, silvery-haired leaves, usually with purple undersides, excellent reputation for flavor and pungency, as well as medicinal uses, strong, archetypal oregano flavor (Greek : the best) 'Hot & Spicy' – O.

v. subsp.They have a reputation for sweet and spicy tones, with little bitterness, and are prized for their flavor and compatibility with various recipes and sauces.Good-quality oregano may be strong enough almost to numb the tongue, but cultivars adapted to colder climates may have a lesser flavour.Factors such as climate, season, and soil composition may affect the aromatic oils present, and this effect may be greater than the differences between the various species of plants.Among the chemical compounds contributing to the flavour are carvacrol, thymol, limonene, pinene, ocimene, and caryophyllene.Oregano is the staple herb of Italian cuisine, most frequently used with roasted, fried, or grilled vegetables, meat, and fish.Its popularity in the U.S.

began when soldiers returning from World War II brought back with them a taste for the "pizza herb", which had probably been eaten in southern Italy for centuries.In barbecue and kebab restaurants,[clarification needed] it can be usually found as a condiment, together with paprika, salt, and pepper.During the summer, generous amounts of dried oregano are often added as a topping to a tomato and cucumber salad in Portugal, but it can be used to season meat and fish dishes as well.The dried and ground leaves are most often used in Greece to add flavour to Greek salad, and is usually added to the lemon-olive oil sauce that accompanies fish or meat grills and casseroles.Although oregano or its oil may be used as a dietary supplement, there is no clinical evidence to indicate that either has any effect on human health.In 2014, the US Food and Drug Administration (FDA) warned a Utah company, Young Living, that its herbal products, including oregano essential oil, were being promoted to have numerous unproven anti-disease effects, and so were being sold as unauthorized misbranded drugs subject to seizure and federal penalties.[15] Similar FDA warning letters for false advertising and unproven health claims about oregano essential oil products were published in 2017 and 2018.The essential oil of oregano is composed primarily of monoterpenoids and monoterpenes, with the relative concentration of each compound varying widely across geographic origin and other factors.Common throughout the tropics, including Latin America, Africa, and Southeast Asia, it is probably of eastern-hemisphere origin.Common throughout the tropics, including Latin America, Africa, and Southeast Asia, it is probably of eastern-hemisphere origin. .

What Is Oregano and How Is It Used?

Oregano is a familiar herb that many people know from dishes such as pizza and pasta sauce.One of the most widely-used herbs worldwide, it is found in Mediterranean and Mexican cuisine and is even one of the components of chili powder.The plant has tiny leaves that lend a pungent aroma and strong flavor to a variety of savory foods.Common oregano is botanically known as Origanum vulgare, Greek for "joy of the mountains.".It can be found growing wild on mountainsides of Greece and other Mediterranean countries where it is a herb of choice.It was relatively unused in America until returning World War II soldiers heightened the popularity of pizza.In fact, sales of oregano increased by 5,200 percent between 1948 and 1956 due to pizza mania.If you are making your own chili powder, use Mexican oregano for its strong, peppery flavor.Marjoram's gentler flavor is sweeter than oregano, which is slightly woodsy with a warm and aromatic taste.Fresh oregano is commonly used in a bouquet garni for making stocks and soups.Garlic, onion, thyme, basil, parsley, and olive oil are common complementary seasoning partners with oregano.The beautiful green herb adds a delicious, and perhaps unexpected, earthy flavor to several dishes including chicken, seafood, hamburgers, even beans.Dried oregano is readily available in small bottles in the spice section of the supermarket, and you can find it in bulk at warehouse stores.It should be used quickly, but if you include a slightly damp paper towel in the bag it might last for up to a week. .

Is oregano a vegetable or herb? Quick Answer!

It’s a hardy plant that makes a gorgeous ground cover and is useful in cooking.It can be cultivated both inside and outside, which means there is no issue with any place you live; you may have your organic oregano with just a little time and dedication.For hundreds of years, mankind has been using it to enhance flavour or cure health complications.The title is derived from the Greek word “Oros” (hill) and “Ganos” (pleasure).Oregano Vulgare, frequently referred to as Spanish thyme or wild marjoram, is perhaps the most common kind.The plant’s small leaves have a powerful perfume and aroma that goes well with many savoury meals.In addition, the plant produces tasty pink or purple blossoms when it is in bloom.Because oregano thrives in bright sunlight and well-draining soil, you should find a place that provides both.If you stay in a cool climate, you might grow your plant inside and move it outside once the weather gets warmer.Put your oregano around 10 inches (25 cm) among plants for the best outcomes in your yard.You can start planting oregano 35 to 50 days before the last projected spring frost.In colder climates or a cold spell, you may choose to cover the plants with hay to protect them.When the plant is about 4 inches (10.2 centimetres) tall, trim the outer branches with a serrated knife or scissors.Three or four-year-old oregano plants were nearing the end of their life span and maybe less profitable, making them good candidates for eradication.Weeds can deplete the nutrients in the oregano, restrict the sunlight from reaching it, and absorb up all the water meant for the plants.Lift as many of the weed’s roots as possible by grasping it securely at its bottom with solid, continuous pressure.Fresh oregano from the yard can also be used, but it should be washed first to remove dirt, parasites, & germs.Oregano has high earning potential and is very profitable but is warned that it takes a while to grow.Oregano stands alongside other woody herbs, including basil, rosemary, & mint, in terms of difficulty.Oregano grows best in moderately fertile soil, but no fertilising or composting is required.Allow your oregano to do its thing on its own; just bear in mind that the harvest can indeed be hard to keep up with!Oregano thrives in partial to direct sunlight, but the aromas are enhanced when it gets a proper day of sun.Predation is how oregano holds aphids, a tomato’s archenemy, at bay.Although aphids prefer oregano, it attracts syrphidae (flowers flies), which eat the little insects.In addition, oregano’s thick leaves provide moisture and encourage pepper growth, making it a wonderful companion plant.According to research published in Food Science, beetroot leaves are high in antioxidants.Vegetables have long roots; they need more soi and space to survive.Oregano is a culinary herb whose leaves have a stronger flavour when dried than when fresh. .

Companion Planting Herbs: Best Herbs to Plant Together

In the garden: Thought to repel whiteflies, mosquitoes, spider mites, and aphids.In the kitchen: Adds deep, rich flavor when added to the beginning of soups and stews.Believed to repel aphids, beetles, cabbageworms, slugs, and carrot flies.In the kitchen: Use dill seed for pickling and also to add aroma and taste to strong vegetable dishes like cauliflower, onions, cabbage, and turnips.In the garden: Good companion to most vegetables and aromatic herbs, like oregano, lavender, and rosemary.Grows well with: Basil, chives, oregano, parsley, rosemary, sage, thyme, lavender.In the kitchen: Excellent in almost any fish, poultry, eggs, cheese (like mozzarella), or vegetable dish that isn’t sweet.Adds warmth and spice to beans, beets, eggplants, garlic, mushrooms, spinach, summer squash, and tomatoes.Deters white cabbage moth, aphids, and flea beetles.Also adds zing to peas, cucumbers, potatoes, eggplants, garlic, lettuces, carrots, beets, summer squashes, chili, legumes, tomatoes, fruits, ginger, and chocolate.Plant near peppers, eggplant, squash, beans, cabbage, broccoli, brussels sprouts, cauliflower, kohlrabi, and turnips, as well as strawberries.Grows well with: Basil, chives, parsley, rosemary, sage, savory, thyme.Use in soups, casseroles, sauces, stews, stuffing, eggs, chili, and pizza.Try oregano with summer squash and potatoes, eggplant, peppers, mixed greens, and onions.Grows well with: Basil, chives, dill, fennel, lavender, lemon balm, lovage, marjoram, oregano, rosemary, sage, savory, thyme.In the kitchen: Use fresh parsley in soups, stews, gravies, sauces, and salads.Grows well with: Bay, basil, chives, fennel, lavender, lemon verbena, marjoram, oregano, parsley, sage, savory, tarragon, thyme.In the kitchen: Use for poultry, lamb, venison, tomato sauces, stews, soups, and vegetables.Use in cheese dishes, stuffings, soups, pickles, with beans and peas, and in salads.In the kitchen: Great with meat, eggs, poultry, seafood and vegetables such as beans, beets, carrots, peas, summer squashes.Grows well with: Bay, basil chives, dill, fennel, lavender, lemon verbena, lovage, marjoram, oregano, parsley, rosemary, sage, savory.In the kitchen: Use in chicken broth or stufing marinades for meat or fish, lamb, veal, soups, egg dishes.In the kitchen: Use in cookies, cakes, fruit fillings, and breads, or with cottage cheese, shellfish, and spaghetti dishes.In the kitchen: Use in rye breads, cheese dips and rarebits, soups, applesauce, salads, coleslaw, and over pork or sauerkraut.In the kitchen: Use with soups, salads, sauces, eggs, fish, veal, lamb, and pork.In the kitchen: Use in tomato dishes, garlic bread, soups, dips, sauces, marinades, or with meats, poultry, fish, and vegetables.In the garden: Edging cabbage and cauliflower patches with lavender is one way to repel harmful insects like moths.In the kitchen: Popular in soups, stews, stuffings, and with fish, chicken, green beans, and eggs.It works well as a gorgeous decoration, or let it dry in the kitchen and snip off a sprig for cooking! .

6 Science-Based Health Benefits of Oregano

From helping fight bacteria to reducing inflammation, studies have unearthed some of its impressive potential benefits. .

Spice Up Your Diet: 7 Kidney-Friendly Seasonings

Research shows potential benefits of spices and herbs, which are rich in antioxidants and excellent sources of other vitamins and minerals.And because these herbs and spices are easy to incorporate into everyday meals, there’s no need to wait for a special occasion to start shaking things up in your diet.Before baking frozen dinner rolls brush the tops with olive oil and sprinkle them with crushed rosemary leaves.You can also try to add a Tuscan twist to chicken or vegetable soup by sprinkling in a little oregano, thyme and rosemary.Like many leafy greens, oregano is high in vitamin K, which supports bone and blood health.You can also mix oregano and garlic powder to easily add herbs to pastas and stir fries.If you typically shy away from spicy foods, there are many ways to incorporate chilies into your diet without burning your tongue.Easy ways to add them to your diet include sprinkling paprika over deviled eggs, tuna or chicken salad or adding cayenne pepper to your favorite vinaigrette.Cinnamon can be easily added to applesauce, cream of wheat or even sliced raw or baked apples for a delicious and healthy snack! .

Eucalyptus and Oregano Oil Thwart Fungal Disease and Preserve

Essential oils from oregano and eucalyptus plants could eliminate fungi that grows on and damages fruits and vegetables, researchers from the National University of Mexico (UNAM) reveal in a recent study.In turn, this could prevent certain fungal diseases from spreading among packaged produce, caused significant economic loss, according to a news release.Essentially, their new packaging allows a controlled release of anti-fungal compounds contained in the oils that ultimately reduce the spread of diseases during storage. .

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