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Oregano is a woody perennial plant, growing 20–80 cm (8–31 in) tall, with opposite leaves1–4 cm (1 ⁄ 2 – 1 + 1 ⁄ 2 in) long. The flowers which can be white, pink or light purple, are 3–4 mm ( 1 ⁄ 8 – 3 ⁄ 16 in) long, and produced in erect spikes in summer.
Origanum (/ oʊ ˈ r ɪ ɡ ə n ə m / oh-RIG-ə-nəm [3]) is a genus of herbaceous perennial flowering plants and subshrubs in the family Lamiaceae. They are native to Europe, North Africa, and much of temperate Asia, where they are found in open or mountainous habitats. A few species also naturalized in scattered locations in North America ...
Marjoram is cultivated for its aromatic leaves, either green or dry, for culinary purposes; the tops are cut as the plants begin to flower and are dried slowly in the shade. It is often used in herb combinations such as herbes de Provence and za'atar .
Making oregano oil involves an extraction process from the leaves, the makeup of which varies depending on the exact species used. While oregano oil contains multiple compounds, carvacrol and ...
Origanum rotundifolium, the round-leaved oregano, is a species of flowering plant in the family Lamiaceae, [1] native to Turkey, Armenia and Georgia.It is a small woody-based perennial or subshrub growing to 10–30 cm (4–12 in) tall by 30 cm (12 in) wide, with strongly aromatic leaves, and loose clusters of pink flowers with hop-like pale green bracts, throughout the summer.
Lippia micromera, commonly referred to as stick oregano or false oregano, is a plant species. It is used in regional cuisines including Puerto Rican cuisine and Dominican cuisine. It has white flowers. It is in the Verbena family. [1] It has aromatic leaves. [2] It is used for medicinal purposes. [3] It is grown in the Caribbean. [4] and Hawaii ...
Bolivian Coriander – Bolivian coriander is a herbaceous annual plant whose leaves can be used for seasoning food. Borage – also known as starflower, is an annual herb originating in Syria, [3] but naturalized throughout the Mediterranean region, as well as Asia Minor, Europe, North Africa, and South America. [3]
The plant may be called za'atar by association with its use in an herb-spice mixture. In, both, Modern ِArabic and in Classical Arabic the plant is called za'atar, which was formerly used in ceremonial functions, such as for sprinkling the waters of purification mixture made by the ashes of burned Red heifer on those persons defiled by the dead in order to illustrate the reduction in the ...
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