ENGLISH NAME: Marjoram (Wild
Marjoram / Oregano)
LATIN NAME: Origanum
vulgare
LOCAL NAMES:
Czechia: Dobromysl obecná
Turkey: Kekik
Bulgaria: Риган (Rigan)
Georgia: ორიგანო (Origano)
COUNTRY: Turkey,
Bulgaria, Czechia, Georgia
WHERE TO FIND IT:
Region: Sunny hillsides
and open woods throughout the region
Elevation: 200–1,500 meters
Terrain: Highlands and
lowlands, sunny meadows, rocky slopes, forest edges
DESCRIPTION:
This aromatic perennial herb grows 20 to 80 cm tall, with small, oval, fuzzy
green leaves and woody stems. It produces clusters of tiny white to pink
flowers in spiked inflorescences. Known for its pleasant, warm scent and
flavor, it is widely used both medicinally and culinarily.
USABLE PARTS: Stem, Leaf
MEDICINAL PROPERTIES:
Rich in antioxidants and essential oils, oregano is known for its
antimicrobial, antifungal, and immune-supporting effects. Traditionally used to
ease digestive issues and colds.
UNDESIRED EFFECTS:
May cause allergic reactions in sensitive individuals. High doses may irritate
the stomach lining.
COMBINING WITH
OTHER MEDICINES:
Often used with thyme, rosemary, or sage in teas and herbal inhalations for
respiratory or digestive support.
PREPARATION:
Leaves and flowering tops are dried for culinary use or used fresh in
infusions. Also used in essential oil extraction.
HARVEST TIME:
Just before flowering (late spring to mid-summer), when oil concentration is
highest.
HARVEST METHOD:
Cut stems with healthy leaves before flowering. Bundle and hang to dry in a
well-ventilated, shaded area.
CONSERVATION
(STORAGE):
Once dried, strip leaves from stems and store in airtight containers in a cool,
dark place for culinary or medicinal use.