Mountain Joy

by Francine

photo via thekitchn.com

When we think of an herb to add to something Italian, a salad, veggies, so many things. . . we usually think of oregano first.  It means 'Mountain joy' and in many parts of the world, it is known as wild marjoram. But keep in mind it is NOT the same as sweet marjoram.

Super high in vitamin K, Dr. Andrew Weil on his Dr. Andrew Weil website has this to say: "Vitamin K is an essential nutrient necessary for blood clotting - it regulates normal blood clotting by helping the body transport calcium. Vitamin K may also be helpful for bone health: it may reduce bone loss, and decrease risk of bone fractures. It also may prevent calcification of arteries and other soft tissue."

Oregano has anti-bacterial properties. It contains thymol and carvacrol, two oils known to have substantial bacteria-fighting power. As discussed in an article on whfoods.org, Mexican researchers have compared oregano to tinidazol, a commonly used prescription drug to treat infection from the amoeba Giardia lamblia. The same researchers have reported that oregano is a better treatment for giardia than the prescription drug commonly prescribed to treat the illness.

The herb is also a powerful antioxidant as well as a good source of fiber. 

Oregano, either in its fresh or dried form, should be added toward the end of the cooking process. Heat can easily cause a loss of its delicate flavor. 

As for cooking tofu with oregano. Not difficult to get creative. Whether it's a stir-fry, simple saute, or baked, a bit of oregano adds zest and wonderful flavor from the Mediterranean. It's best to add it towards the end of cooking so as not to compromise the delicate flavor. 

Sources:

Dr. Andrew Weil: Dr. Andrew Weil website
Whole Foods: Whole Foods website
Mark's Daily Apple: Mark's Daily Apple website