Нет в наличии
Oregano, Greece Essential Oil
Нет в наличии
Botanical name: Origanum heracleoticum
Greek Oregano, Bulgarian white oregano
Plant family: Lamiaceae
Cultivation: Conventional cultivation (unaltered & analysed)
Country of origin: Greece
Part of plant: Blossom/Plant
Special precautions: Avoid during pregnancy.
Major compounds: Carvacrol, Thymol, Paracymene, alpa- & gamma-Terpinene, Linalool, Linalyl acetate
Native to Greece. A prized Oregano cultivar, which makes an invariably spicy-hot and aromatic herb, a culinary boon for rendering various dishes succulent. Definitive taste for Pizza and very popular in sauces and salad dressings. Greek Oregano graces any border or path, establishing in colonies. Traditional usage: carminative, flavor enhancement. Plant prefers full sun, dryish soils. Light-dependent germinator. Press firmly into surface of soil in early spring, in pots or directly into a fine seedbed in the garden. Average germ time 1 to 2 weeks. Space plants 1 to 2 feet apart.
Content of the essential oils varies from 4,77% to 5,09% for the wild oregano and 5,74% for the cultivated. Aromatic compounds are in the highest amounts in all oils (64,63 – 86,16%). The main compounds (over 3%) in the wild white oregano essential oils were: carvacrol (57,52 – 75,29%), p -cymene (7,79 – 19,10%) and γ-terpinene (4,95 – 11,26%). The main compounds (over 3%) in the cultivated white oregano oil were: carvacrol (45,09%), thymol (12,06%), p -cymene (7,39%), γ-terpinene (5,20%) and thymol methyl ether (3,00%).