Oregano

Variety of marjoram, used especially in our country: it is picked in the evening and hung for drying. We only use the crumbled leaves: pizzas, sauces, fish, pizzaiola meat, mozzarella, tomatoes... it goes well almost everywhere, always raw or briefly cooked. Oregano, in its wild state, is a mountain plant hence the scientific name from the Greek oros, mountain, and ganos, splendor. It is well known in the history of simplists; in old medical texts, there was talk of a species of oregano with white flowers, while Origanum vulgare has pink-purple flowers; furthermore, it is often confused with marjoram, which has sporadically naturalized in Italy and is cultivated in Liguria. Oregano has indisputable medicinal properties, contained in the flowering tops, which phytotherapists use as they have an effective and stimulating action on the nervous system; furthermore, it has pain-relieving properties. You can quickly heal a stiff neck by heating freshly picked flowers. The tops are part of the composition of the infusion called arquebusiata water; it can also be used as a sweet, aperitif or digestive drink. Oregano is used to flavor Neapolitan-style pizza and to flavor regional dishes.