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TiguiOrganics
Cuban oregano organic 40 leaves cut fresh
Cuban oregano organic 40 leaves cut fresh
Regular price
$26.00 USD
Regular price
Sale price
$26.00 USD
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Cuban Oregano is used for respiratory issues like Bronchitis, Allergies, Asthma, Colds, and Coughs. This plant has also been used to treat malarial fevers, convulsions, and epilepsy. For the digestive system, it treats indigestion and stomach cramps.
Cuban oregano contains high amounts of ascorbic acid, or vitamin C, vitamin A, and the essential fatty acid, omega-6. It also contains compounds that have anti-inflammatory properties. Cuban oregano also contains properties that can neutralize the capsaicin in hot peppers.
Cuban oregano is a hardy, succulent herb. It has a stem similar to that of a succulent with new growth offering more delicate green stems. Cuban oregano leaves are rounded, thick, and velvety and grow in pairs around the stem. The leaves are green and serrated along the edges, though some varieties have a variegated color and more deeply-toothed margins. Cuban oregano has a strong, pungent and musky aroma, with a flavor profile that is similar to traditional Italian oregano with a hint of thyme.
Cuban oregano can be used in place of other oregano varieties, thyme or other herbs with a similar flavor profile. The pungent aroma and strong flavor of Cuban oregano pairs well with meat and fish. Stuff pork with fresh Cuban oregano or use to marinate chicken or beef. Cuban oregano can also be sautéed along with assorted vegetables, or added to soups and stews as an aromatic. Store unwashed Cuban oregano in a plastic bag in the refrigerator for up to a week.
Ethnic/Cultural Info
Cuban oregano is often found in the local cuisines in Cuba, India and the Philippines. In the West Indies, which includes Haiti, Puerto Rico and smaller islands, Cuban oregano is added to traditional ‘jerk’ seasoning blends, bean dishes and salsas. The succulent herb has been used in Ayurvedic practices for centuries in India and throughout Indonesia, prescribed as an expectorant, anti-inflammatory, to induce sweating to relieve a fever and as a diuretic.
Cuban oregano contains high amounts of ascorbic acid, or vitamin C, vitamin A, and the essential fatty acid, omega-6. It also contains compounds that have anti-inflammatory properties. Cuban oregano also contains properties that can neutralize the capsaicin in hot peppers.
Cuban oregano is a hardy, succulent herb. It has a stem similar to that of a succulent with new growth offering more delicate green stems. Cuban oregano leaves are rounded, thick, and velvety and grow in pairs around the stem. The leaves are green and serrated along the edges, though some varieties have a variegated color and more deeply-toothed margins. Cuban oregano has a strong, pungent and musky aroma, with a flavor profile that is similar to traditional Italian oregano with a hint of thyme.
Cuban oregano can be used in place of other oregano varieties, thyme or other herbs with a similar flavor profile. The pungent aroma and strong flavor of Cuban oregano pairs well with meat and fish. Stuff pork with fresh Cuban oregano or use to marinate chicken or beef. Cuban oregano can also be sautéed along with assorted vegetables, or added to soups and stews as an aromatic. Store unwashed Cuban oregano in a plastic bag in the refrigerator for up to a week.
Ethnic/Cultural Info
Cuban oregano is often found in the local cuisines in Cuba, India and the Philippines. In the West Indies, which includes Haiti, Puerto Rico and smaller islands, Cuban oregano is added to traditional ‘jerk’ seasoning blends, bean dishes and salsas. The succulent herb has been used in Ayurvedic practices for centuries in India and throughout Indonesia, prescribed as an expectorant, anti-inflammatory, to induce sweating to relieve a fever and as a diuretic.
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