Oregano

     Other common names oregano and wild marjoram
    Origin and distribution. Widespread in Europe and the Mediterranean. In CIS oregano grows all over (except far north) in glades, forest borders, amongst bushes, in open dry grassy fields, along hill slopes. In USA, France and some other countries oregano is cultivated.

    Botanical overview. Oregano (Oreganum vulgare L.) - is perennial herbaceous plant, 50-70 cm tall, from Lamiaceae family. 
    It has branchy root stock, often creeping. Stem of the plant is tetrahedral, upright, slight pubescent, branchy on the top. Leafs are opposite stalked, oblong-egg shaped, smooth edged, pointed on apex, dark green on top and grayish green on bottom, 1.4 cm long. Flowers are small, multiple collected in corymbose-paniculate blossom cluster. Weight of 1000 seeds is about 0.1 g.
Biological features. Plant is undemanding to soil, however in heavy argillic and acidic soils grow poorly. Prefers open fields, it hibernates well and at the end of February and beginning of March starts vegetation.
     Blooms in June- July, starting second year. Seeds ripen in August.
    Reproduction and agro technology. Oregano multiplies from seed or by division of bushes. Seeds are sown in fall or early spring on cold soil. Seeding rate by growing seedling is 100 gram/hectare.  To the permanent place seedlings are planted in fall or early spring in wide-row method with growing space of 70x40 cm. Seeding rate when sowing on open soil is 2 kg/ hectar. Seeding depth is 1-1.5 cm. Oregano is planted in remote premises of arable lands. After harvesting predecessors soil is hulled plowed to depth of 25-27 cm. After the land is plowed, it must be fertilized with: manure - 20-25 t/ha, super phosphate - 300 kg/ha, potassium salt - 150/ha. Before sowing soil is harrowed and cultivated.
   Soil must be loose and cleaned from all sorts of weeds. For this soil between rows and in rows is periodically cultivated and loosened. First cultivation is made in early spring and in the beginning of vegetation, following cultivation is done when necessary but always after harvesting soil must be treated. During first spring and after harvesting cultivations soil must be fertilized with minerals. During moisture shortage plantation is irrigated. After harvest irrigation is especially efficient since it promotes better re growth of over ground parts.

    Harvesting and feedstock storage. Oregano is collected during mass flowering, starting from the second vegetation year. Plant is cut at height of 15-20 cm from the soil, so that the collected green mass has minimum number of stems.
    In order to obtain essential oil over ground mass is processed with hydro distillation method right after harvesting, and for feedstock as spice oregano is dried in shaded areas, attics, in well ventilated rooms or in special driers at the temperature not exceeding 30-40 C. 
    Green mass crop capacity in second vegetation year is 4-5 t/ha, in following years up to 20-25 t/ha. With an average of 0.26 % essential oregano oil collection of oregano is drawn to 10-13 kg/ha in first harvest year, and 50-65 kg/ha in following 3-4 years. After the productivity dramatically drops which causes to lay the plantation on a new soil.
  Medicinal characteristics. Oregano contains tanning agents and ascorbic acid (mg %): florets- 166, leaves - 565 and stems - 58. Essential oil obtained from the plant is clear or yellowish color. Has a sharp flavor, good scent. Main essential oil component (%): thymol - 50, carvacrol, bicyclic and tricyclic sesquiterpenes - 12.5, geranyl acetate - 2.6-5.
    Dried oregano essential oil is used as external medicine for tooth ache, in Indian medicine it used as stimulating and analeptic. It is also used in bowel atonia, stomach spasms, gastritis, liver inflammation, hepatitis, insomnia, nervous disorder, whooping cough and also as expectorant drug. Leafs and flowers of oregano is added in bathing at scrofula and different rashes.
    In folk medicine dried oregano applied in rheumatism, paralysis, epilepsy, intestinal pains, as well as sudorific and diuretic. In homeopathy it is recommended for hypertension and atherosclerosis.
    Dried oregano essential oils employed in perfumery and cosmetology for scenting soaps, colognes, tooth pastes and lipsticks. Oregano is a part of many spice blends, which used in making of pates, meat and liver stuffing, sausages. It is added to grilled, stewed and baked meat, mixed in sauces and dressings. Italians use it in preparing pizza and many other traditional dishes. Cooks in some European countries make dishes from champignon using oregano that has distinct delicate taste and aroma.
    In Uzbekistan, Belarus and Caucasus dried oregano added in pickling cucumbers and mushrooms. In Siberia it is added in preparing special filing for pies, where oregano is mixed with cottage cheese, meat and eggs. Oregano match with many other spices but especially good with black pepper, basil and rosemary.
    Oregano is a good meliferous (honey) plant. Honey productivity is 100 kg/ha. Besides, it is a beautiful decorative plant.